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Zucchini Soup

4 servings

Prep time: 15 minutes, Total time: 45 minutes

  • 3 tablespoons extra virgin olive oil
  • 1 small onion (8 ounces) finely chopped
  • 2 cloves garlic
  • 24 ounces zucchini, sliced in ¼ inch rounds
  • 2 cups vegetable stock
  • 2 tablespoons cream (optional)
  • 2 sprigs fresh thyme
  • Salt to taste
  • Freshly ground pepper to taste
  • Pinch of cayenne pepper
  • Dash of lemon juice
  • Fresh basil leaves, for garnish
  1. Sauté onion & garlic in olive oil over medium-low heat, stirring frequently, until softened but not browned, about 8 to 10 minutes. Season with salt, pepper, and cayenne.
  2. Add zucchini and cook until softened, about 10 minutes.
  3. Add the vegetable stock and thyme sprigs and bring to a gentle simmer. Cover and cook until the zucchini is very soft.
  4. Remove from heat. Discard thyme sprigs, and add cream and a squeeze of lemon juice.
  5. Working in batches, puree the soup in a blender until smooth. Pass through a fine-meshed sieve for a silky smooth texture.
  6. Garnish with julienned raw zucchini and fresh basil. Serve hot or chilled.

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