Silky creamy zucchini soup

A silky smooth and creamy zucchini soup is a perfect last hurrah to your summer zucchinis as we transition into fall.

Fall is hands-down my favorite season, but I still have a hard time with the end of summer, especially now having children. Even though they are only two years old, the passage of time is more apparent to me now than ever. I'm not ready for each milestone to pass and age to end.

Soups are a favorite of mine, and even more as the weather beings to cool (as I write this we are in the midst of a late summer heat wave though). We've been gifted many zucchini this year (Which you may have guessed from all my zucchini recipes lately) and I thought it would be a great vegetable to make a cream soup from.

The texture of the zucchini blends up so nice and smooth that very little cream is used here. In fact, I used chicken broth for the majority of the liquid. I kept the flavorings to a minimum, but herbs like parsley or basil would be a nice compliment to this soup.

This recipe can be a main dish or lunch with a side of bread or crackers and cheese. It's also a nice starter or side dish with something like a BLT or grilled cheese sandwich. Plus it's a great way to get some green veggies into your family and kids!

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Yield: 4 servings

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Silky Creamy Zucchini Soup

A silky smooth and creamy zucchini soup is a perfect last hurrah to your summer zucchinis as we transition into fall.

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup minced sweet yellow onion
• 2 garlic cloves, minced
• salt and freshly ground black pepper, to taste
• 1 quart chicken broth or stock (can sub vegetable)
• 1/8 teaspoon ground nutmeg
• 2 lbs diced zucchini
• 1/4 cup heavy cream

Instructions:

1. In a soup pot, warm the olive oil over medium heat. Stir in the onion and cook, stirring often, until softened. Stir in the garlic and a few grinds of pepper and a good pinch of salt. Cook for another minute and then stir in the chicken broth and nutmeg. Add the zucchini and bring to a low boil.
2. Cover and cook, stirring occasionally, until the zucchini is softened, about 20-25 minutes. Remove from the heat and puree with an immersion blender (or in a regular blender in batches). Stir in the heavy cream and taste for salt and pepper.
3. Serve hot and top with more freshly ground black pepper, a dollop of sour cream, and minced chives, if desired.

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I hope you enjoy this recipe for zucchini soup! Let me know in the comments below.

Check out these other zucchini recipes:

Lemon Zucchini Bread

Old-fashioned Zucchini Pie

Cheesy Italian Zucchini & Turkey Casserole

Skillet Chicken & Summer Squash Quinoa

And visit this round-up for even more ideas: 45+ Recipes for Zucchini Season