This zucchini soup isn't exactly an "fall" recipe, but I know we have a lot of readers in warm climates. If you are, you'll want to save this recipe!
Or – if you're a zucchini lover but find yourself in the fall right now, bookmark this recipe and come back next summer when the zucchini pops. This soup makes every warm summer day a delicious one.
A plethora of zucchini-based recipes are especially important once you've planted the vegetables in your yard. If you've planted zucchini before, you know you'll have a ton of them before the end of summer. While they make a great gift for your neighbors and friends, it's also good to have a variety of recipes to use before they go bad.
One of my favorite zucchini treats growing up was this particular cookie recipe from my grandma. With dark chocolate chips and assorted seeds, these cookies were absolutely delicious. I also know that zucchini bread is a fan favorite too.
But I hope this soup helps you mess up the zucchini baked goods. And the fact that it can be served chilled or heated makes it even more versatile!
But – fair warning to our friends with milk intolerance … we have some cream in this recipe so you may need to avoid it if cream doesn't suit you well.
With onions, garlic, basil, thyme, and nutritious chicken broth, this recipe definitely doesn't lack flavor. Basically, you just have to let all of your vegetable and herb ingredients get friendly in the pot with some good quality olive oil. Once your ingredients are soft, add your chicken broth. Bring this preparation to a boil, reduce the heat and simmer for at least five minutes.
Next you will need a blender. Transfer the contents of your pot to a blender and blend until smooth. Carefully return to the saucepan and add to the cream. Let it simmer until it's nice and creamy.
If you are serving this soup hot, you will want to divide it into bowls and top with fresh basil and salt and pepper. But if you'd rather eat it chilled, just put it in a bowl and let it cool a little in the fridge.
Whether you eat this warm and chilled, it is quite refreshing and definitely healthy!
If you like this recipe, check out these other ones:
Perfect stuffed zucchini
Chilled strawberry and lavender soup
Creamy cauliflower chicken soup
A simple summer soup that consumes plenty of zucchini when you have it. It can be served chilled or hot, so be sure to try both options!
Freshly chopped basil leaves
Sea salt and freshly ground pepper
Heat the oil in a saucepan and add onions, zucchini, garlic and thyme. Cook until softened and add the broth. Bring to a boil and simmer for 5 minutes.
Put in a blender and stir until smooth. Return to the saucepan and add the cream. Let simmer for 5 minutes.
Serve garnished with basil.
Amount per serving
Calories from Fat 252
% Daily Value *
* Daily percentages are based on a 2000 calorie diet.
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