Recipe: Zucchini Garlic Soup

Recipes from The Kitchn

This soup is so creamy and silky - it tastes like it's full of cream. But it doesn't have a drop of dairy, except for a little butter, and olive oil can be substituted for the butter to make it vegan. It's also double-duty: it uses up any late-season zucchini or squash that may still be plaguing you.

If you are using very mature zucchini, its peel may give this a slightly bitter aftertaste, which we enjoy, but others may not. Peel the zucchini for a sweeter (and paler) soup.

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Zucchini Garlic Soup

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.

Re-edited from post originally published on October 3, 2007

(Images: Faith Durand)

Per serving, based on 4 servings. (% daily value)
Calories
230
Fat
15 g (23.1%)
Saturated
8.2 g (41%)
Trans
0.5 g
Carbs
16.7 g (5.6%)
Fiber
1.9 g (7.6%)
Sugars
8.1 g
Protein
8.8 g (17.5%)
Cholesterol
37.7 mg (12.6%)
Sodium
359.8 mg (15%)

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