I revisited this recipe recently, as our garden overflows with zucchini. Besides regular menu planning, I decided to make this year’s 5-course anniversary dinner revolve around our local produce, too. Instead of a salad course, I opted for a soup course. Spying this recipe in the archives, I thought it would work well with one tweak- serve it chilled.
While working with this recipe, I made a couple other changes and additions. Initially, I stated the recipe could be made in 30 minutes. It still can be, if you’re very careful when pureeing the soup. If you have the time, wait an hour before pureeing. It will be easier and safer. The addition is a garnish- a parmesan tuile. It added a nice bit of crunch as well as a nice flavor contrast between zucchini and cheese.
Whether you make this soup on a cold winter night or hot summer day, it is a delicious way to add some veggies to your diet!
The original post for silky, vegetarian zucchini soup from October 2011
Originally I was going to call this recipe Creamy Zucchini Soup. However, before I could publish the recipe I read an article in which a chef took another chef to task for calling a soup creamy, when there was no cream in the recipe. This recipe has no cream; the only “cream-ish” ingredient is Greek yogurt. For me, the combination of the yogurt and blended ingredients created something creamy. However, I believe silky also could describe the soup.
This recipe is one that should be made sooner as opposed to later. For many parts of the country, zucchini season ends soon, and this soup is best with fresh, local zucchini. With temps in my region starting in the mid-30s today, it seems the perfect day to serve a bowl of soup to warm yourself.
This silky, vegetarian zucchini soup is also quite handy, in that it is ready in less than 30 minutes. For this soup, there’s no need to let it simmer to intensify flavors. A little sautéing, a little blending, and a little simmering and dinner is ready.
Give it a try while the harvest and temperatures are working in tandem to enjoy a fresh, hot serving of zucchini. If you have more zucchini on hand, try this recipe for zucchini and ricotta balls.
Silky, Vegetarian Zucchini Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 5-6 cups chopped zucchini
- 2 cups vegetable broth
- 1/3 cup plain Greek yogurt
- salt & pepper
- hot sauce optional
Instructions
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In a medium stockpot, heat olive oil over medium heat.
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Add onion, and saute until translucent, about 5 minutes.
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Add garlic and zucchini, and saute for an additional 2 minutes.
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Add broth, bring to a boil.
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Reduce to a simmer, cover, and cook for 10 minutes.
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Remove from heat, uncover, and allow to cool for 1 hour.
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Transfer soup to blender or food processor in small batches; puree.
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Repeat with remaining soup.
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If serving chilled, place in a bowl, cover, and chill.
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If serving warm, return to stockpot, and heat through.
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For either recipe, add Greek yogurt before serving, stirring well to combine.
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Season with salt and pepper to taste.
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Offer hot sauce when serving, if desired.