apartment therapy changing the world, one room at a time

That sounds delicious and a great way to use up zucchini, thanks for the recipe!!

Finally a late-season recipe for zucchini that doesn't involve making bread!

Yum, yum, yum! I (and a few friends & relatives) will definitely use this recipe!

also works exceeingly well with carrots. Although I'd leave out the garlic and onion (carrots are already so sweet), and put in a potato. The potato when pulverized gives the whole soup a great creamy texture. And the butter gives a bit of dairy flavor. and then garnish, of course, with dill. (carrot soup is best as soon as you make it, BTW).

Now that I think about it, I might try the zucchini soup with a 'tater thrown in to test creaminess quotient.

and of course, some pan fried croutons could not possibly hurt, right?

I made this yesterday and it is fantastic! So yummy and so very simple to make.

One word of caution-- this takes a while to make. It is delicious though. I might add a dollop of plain yogurt or some heavy cream to increase the creaminess factor, just for fun.

you don't count butter as dairy? hmm.

recipe looks tasty, though!

i am cooking it right now, and it smells delicious!

Just made this - incredible. Super easy, and the taste was surprisingly complex.

Great recipe. Made this using only fresh vegetables (not butter, made my own stock) and it was truly one of the best soups I made with a deep, complex taste and velvety texture.

I had just one small addition: I prefer a soup I can bite. So I took an extra Zucchini, Sliced it thinly (using a Mandolin), sauted it in little olive oil with salt and pepper until it got a little brown and added it to the final soup. It makes it more fun to eat and adds to the already great flavor.

I just made this and it turned out great. I had a bunch of zucchini in the freezer that I needed to use up. I roasted the zucchini for 45 minutes on 400F with olive oil and red pepper flakes before throwing in the soup pot. Used only 1 tablespoon of butter and also added some lemon juice to the soup before serving. Perfect for a cold and rainy day!

Can the butter be skipped or is it just pointless?

my friends and I are doing a 100-dollar challenge on both food and drinks in February. this recipe looks very brilliant and hearty, will definitely try it since its cost is very little. thanks!

I make this soup constantly in the summer. My friends love me for taking excess zucchini off their hands.

Another simple soup I make all the time is a recipe I found in a Suzanne Somer's book..(she has some really tasty recipes)....It's a pureed broccoli soup.

-Sautee a chopped leek until soft, add around 4 cups/2 stalks broccoli pieces, 4 cups broth, and salt and pepper. Bring to boil and simmer till broccoli is soft and blend. So delicious. And really good with cauliflower in place of broccoli.

this might be a total "DUH" comment but it is Monday --

peel and chop or slice zucchini before sauteeing, I would guess?

I probably made this soup every single week last year when the recipe was originally posted. It's an easy soup but be mindful of the zucchini-to-stock ratio. Too much broth will make your soup watery and not creamy.

this is an old fave of my parents. it is best with a cold dollop of sour cream and crusty bread!

I had a blast making this soup! I served it with Prosciutto and Feta Grilled Cheese. Mhhmmm Here's a chronicle of my cooking evening at American Wolpertinger

I believe I read that butter can substituted for olive oil, hence also making it dairy free.

I loved this! I made it tonight, as I'm scouring for good recipes since my jaw is wired shut for a month after a bike accident (argh!). I used a cup of edamame in place of one of the zucchinis for some protein, and it was great. For more info and photos see:

http://fambai.blogspot.com/2009/04/zucchini-garlic-soup.html