First of all, thank you for your responses in my last post. I felt like I just made a bunch of new friends, and now I want to visit y’all in Australia and the UK and throughout the U.S.! I really do appreciate that you’ve joined me here on this blog and I hope you continue to benefit from what I share here. 😀 – JoEllen
This recipe is DELISH and I had to share it with ya while the zucchinis are still big and ripe and ready to go this season! I made it this week and brought some to our friends who just had their second child (NEWBORNS ARE SO FRESH AND SWEET AND CUTE TO HOLD!) and received this adorable feedback from their two year old son:
We thoroughly enjoyed your meal! Isaac kept saying “Joellen did not cook the soup. No no the chef cooked it.” I kept telling him auntie Jo cooked it but he kept insisting it was a chef. lol. he really loved it.
See? Kid-approved. And simple to make. Can’t ask for much more than that.
Maybe it’s just me, but zucchini in soup form tastes nothing like sauteed zucchini. I like it both ways, but I would have never guessed that the soup version would taste the way it does! It’s bright and creamy and smooth and even a little sweet.
My original plan was to just steam and puree the zucchini plain and simple, but then I came across thekitchn’s recipe for zucchini garlic soup. A little garlic, onion, salt and pepper never hurt a soup, right? So I threw those in and simmered away. After whirring it up in the Vitamix, the result was a smooth and creamy soup with beautiful hints of butter and garlic and zucchini. Yum! It was a very satisfying bowl of soup that somehow felt both light and rich at the same time.
If you’ve never tried zucchini soup, you’ve got to try this before the season is over!
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Zucchini Garlic Soup
Recipe slightly tweaked from www.thekitchn.com
Ingredients
- 4 Tbsp unsalted butter
- 1 onion, sliced
- 8-9 garlic cloves, smashed (I used half the amount and it was still good)
- 4 medium zuchinni, about 1 1/2 pounds
- 4 cups chicken or vegetable broth
- 1/2 tsp powdered ginger (I didn’t use it)
- salt and pepper
Instructions
- Melt the butter in a heavy pot over medium heat. When it foams, add the 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 enough broth to cover the vegetables and bring to a simmer, simmering at low heat for about 45 minutes.
- Let cool slightly, then blend with an immersion blender 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 better after a night in the refrigerator to let the flavors meld.
Serve with a drizzle of olive oil and some croutons, if you have them on hand!
2 responses to “Creamy Zucchini and Garlic Soup Recipe (contains no cream!)”
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Oooh, I love “creamy” non-cream soups (too much makes me sick for some reason, so I usually sub greek yogurt) and this looks and sounds delish! I love riffing on the Kitchn’s recipes too! Seems like they have a good ideas and then you just tweak it a bit and… boom! Amazing. 🙂
Well, there IS butter =P But I think the dish would be really good without it, too. Yes, the Kitchn’s usually got some good stuff goin’ on! :]