Happy Tuesday! This recipe was one of those pleasant surprises - you know, where you don't really have high expectations, and are actually pretty skeptical about the whole thing, but end up really liking it? That's how I felt about this cream of zucchini soup - it just seemed too simple to be remotely tasty (I was picturing a straight up boiled zucchini flavor - blerg), but I'm so happy to report that I was wrong because this soup is seriously amazing!
To back up a bit, what initially drew me to the recipe was the fact that it used a lot of zucchini (I had about 10 ripe zucchini from my garden staring at me!), plus it looked simple + healthy, which are all good things in my book. As it turns out, all of those things are true - it's hands down the easiest soup I've ever made, with very basic ingredients, it's fairly healthy, and it's absolutely delicious!
If you're looking for ways to use up some extra zucchini, I cannot recommend this soup enough... I know I'll be making it often throughout the summer, or at least until my zucchini plant decides to stop producing like a maniac :)
Cream of Zucchini Soup
- 3 medium to large zucchini, skin on, cut into large chunks
- 2-3 cloves garlic, smashed
- 1 small (or 1/2 large) onion, cut into wedges
- 32 oz. reduced sodium chicken broth
- lots of salt and fresh ground pepper
- 1 bay leaf
- 2 Tbsp. reduced fat sour cream
- splash of cream or half and half, optional
- optional toppings: parmesan, dash of olive oil, dollop of sour cream, croutons, etc.
*Note: This soup can easily be made vegetarian or vegan, or even dairy-free/paleo. Sub the chicken broth for veggie broth, or sub the sour cream/half and half for cashew cream to make it dairy-free/paleo. Super easy substitutions for the win!
In a large pot, combine the zucchini, onion, garlic, bay leaf and chicken broth. Season generously with salt and pepper (I probably added about 1/2 tsp. salt and over 1/2 tsp. fresh ground black pepper - I love pepper!).
Bring pot to a boil over medium high heat, then reduce heat, cover, and simmer for about 25 minutes, or until all veggies are tender.
Remove pot from heat, and remove/discard the bay leaf from the pot. Puree the veggies with an immersion blender until smooth, then add the sour cream and half and half, and puree once again until blended.
Taste for salt and pepper, and adjust accordingly. Serve hot, and top with your desired toppings.
*Recipe adapted from Skinnytaste