This simple yet flavorful zucchini soup recipe takes you on a journey of freshness, where every spoonful delivers a burst of green goodness.
Tips for Making Zucchini Soup
Zucchini is an incredibly adaptable vegetable. It falls, like squash, into that category of heartier, more savory vegetables that respond well to sautéing, grilling, baking, and more. What other produce can be in bread, soup, or cut into noodles? Few other vegetables like it can be enjoyed so many ways, except for maybe the pumpkin. Or the carrot. Or (except the noodles) the potato. As with all of the above, salt to taste so that you keep your soup savory. And watch the acidity levels: a well placed spoonful of lemon or a drop or two of vinegar can lift vegetable flavors to lovely heights.
Another trick with vegetable-forward soups is the addition of a dollop of sour cream prior to serving. Its acidic notes perform the same function as lemon and vinegar…with the extra bonus of creaminess in flavor and texture. Many cheeses — most notably Parmigiano Reggiano and Pecorino Romano — are also very valuable as a garnish. Grate a bit over your bowl before eating and appreciate their ancient appeal!
Zucchini Soup
Description
A perfect soup for any season.
Ingredients
- 5 medium-sized zucchini, cut into large pieces
- 1 onion, cut into large pieces
- 4 cloves garlic, peeled and roughly chopped
- 1 shallot, peeled and roughly chopped
- 1/4 cup olive oil
- 2 quarts vegetable broth
- Salt and pepper to taste
- 1 zucchini and 1 yellow squash, spiralized, to garnish
Instructions
- Add olive oil, zucchini, onion, shallot, and garlic to a large pot and sauté until everything gets tender.
- Add vegetable broth and simmer until zucchini is softened.
- Transfer the soup to a blender and process until everything is smooth. Garnish with “zoodles” and a drizzle of olive oil.
Recipe and Styling by Anna Franklin
Photography by Dave Bryce
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