Recipe: Zucchini Garlic Soup
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.
Zucchini Garlic Soup
Makes1 1/2 quarts
- 4 tablespoons
white onion, sliced
- 8 to 9
large cloves garlic, sliced thinly
medium zucchini, about 1 1/2 pounds
- 4 cups
chicken or vegetable broth
- 1/2 teaspoon
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.