cream of zucchini soup
Recipes
Fish & Seafood
Cream of Zucchini Soup
This cream of zucchini soup recipe is a great way to use up your garden zucchini. The potatoes add to the creaminess, while croutons add texture and chives brighten the flavor.
Ingredients
- 2 cups cubed rustic whole-wheat bread
- 2 tablespoons extra-virgin olive oil, divided
- 1 cup roughly chopped shallots
- 4 cups unsalted vegetable broth or chicken broth
- 1 ¼ pounds zucchini (about 3 medium), cut into 1/2-inch pieces
- 1 small russet potato (about 9 ounces), peeled and cut into 1/2-inch cubes
- ½ teaspoon salt
- ¼ cup heavy whipping cream
- 1 tablespoon thinly sliced fresh chives
Directions
- Preheat oven to 350°F. Combine bread cubes and 1 tablespoon oil in a bowl; toss well. Spread in an even layer on a large baking sheet. Bake until golden and crisp, 12 to 15 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium heat. Add shallots; cook, stirring occasionally, until softened, about 3 minutes. Add broth, zucchini, potato and salt; bring to a boil over high heat. Reduce heat to medium-low; simmer, undisturbed, until the vegetables are tender, about 15 minutes.
- Pour the zucchini mixture into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth and silky, about 1 minute. (Use caution when pureeing hot liquids.) Return the mixture to the pot; stir in cream. Ladle the soup into 6 bowls; sprinkle with the croutons and chives.
