Zucchini Quest continues w/ delicious CREAM OF ZUCCHINI SOUP

     Delicious! This is a simple soup that is full of flavor. I used fresh herbs for added flavor but dried herbs could also be used, or seasoning could be varied. 

     We had the warm soup with a sandwich and sliced tomatoes for a light and very delicious lunch.

     This will definitely be on our menu again soon. And, I’m thinking that the soup would be good chilled, too.

Cream of Zucchini Soup

1 to 2 tablespoons olive oil

1 medium onion, cut into chunks

3 medium zucchini, skin on cut in large chunks

2 cloves garlic, smashed

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

Leaves stripped from 4 to 5 springs of fresh thyme

Kosher salt and black pepper to taste

24 to 32 oz. (3 to 4 cups)  chicken broth

2 to 3 tablespoons sour cream

Pinch of red pepper flakes, optional

Grated Parmesan cheese, if desired for topping

Paprika, if desired for topping

1. Heat oil on medium heat in soup pot; add onion, zucchini, and garlic, herbs + salt and pepper, and cook until veggies are partially tender.
   
2. Add chicken stock and bring to a boil. Use full amount for a thin summer-time soup or less if a thicker soup is desired.
   
3. Lower heat, cover, and simmer until tender, about 20 minutes.
   
4. Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.
5. Stir in sour cream and red pepper flakes if using. Taste for salt and pepper and adjust to taste.
6. Serve hot. garnished with Parmesan and paprika.

Other zucchini recipes on this blog:
Marinated Veggie Salad

Garden-style Stuffed Zucchini Boats

Zucchini Lasagna

Garden Fritters with lime-chili mayo

Oven Fried Zucchini Spears

Blue Ribbon Zucchini Bread

Reinvented Zucchini Bread
Zucchini Muffins

Recipe without photos . . .

Cream of Zucchini Soup

1 to 2 tablespoons olive oil

1 medium onion, cut into chunks

3 medium zucchini, skin on cut in large chunks

2 cloves garlic, smashed

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

Leaves stripped from 4 to 5 springs of fresh thyme

Kosher salt and black pepper to taste

24 to 32 oz. (3 to 4 cups)  chicken broth

2 to 3 tablespoons sour cream

Pinch of red pepper flakes, optional

Grated Parmesan cheese, if desired for topping

Paprika, if desired for topping

1. Heat oil on medium heat in soup pot; add onion, zucchini, and garlic, herbs + salt and pepper, and cook until veggies are partially tender.
2. Add chicken stock and bring to a boil. Use full amount for a thin summer-time soup or less if a thicker soup is desired.
3. Lower heat, cover, and simmer until tender, about 20 minutes.
4. Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.
5. Stir in sour cream and red pepper flakes if using. Taste for salt and pepper and adjust to taste.
6. Serve hot. garnished with Parmesan and paprika.