I bought four zucchini’s almost a week ago to make Zucchini Cheese Appetizer Squares. I got behind in preparation for my cocktail party and the snack squares never got made.
This morning started as a rainy, gray day and soup sounded perfect. I goggled zucchini soup hoping to find a recipe to use up my produce. I came upon this one that sounded ideal. The finished product appears and tastes like a cream based soup, but contains no milk or dairy. You simply use an immersion blender (or regular blender) to change the consistency of the vegetables into a puree once everything is cooked. Very simple preparation especially with my new Garject garlic press!
Yum! A healthy, easy and delicious soup. I will definitely make this recipe again. And to entice kids: tell them it’s Shrek Soup!
Zucchini Garlic Soup Recipe
makes 1 1/2 quarts
- 4 tablespoons unsalted butter
- 1 white onion, sliced
- 8 to 9 large cloves garlic, sliced thinly
- 4 medium zucchini, about 1 1/2 pounds
- 4 cups chicken or vegetable broth
- 1/2 teaspoon powdered ginger
- Salt and pepper
- Melt the butter in a heavy 4-quart pot over medium heat.
- When it foams, add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent.
- Keep the heat low enough that the garlic doesn’t brown; you want everything to sweat.
- When the onions are soft, add the zucchini and cook until soft.
- Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.
- Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel.
- Taste and season with ginger, salt and pepper.
Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld.
Recipe from the Kitchn.com, originally published on October 3, 2007.