Recipe Details

Nicole's Creamy Zucchini Soup

Savory, delicious, and reminiscent of a creamy broccoli soup, this easy zucchini soup is a great way to use up a bumper crop of zucchini.

Makes:6 servings

Ingredients

1½ tablespoons olive oil
1½ tablespoons butter
1 cup finely chopped white onion
2 cloves garlic, finely chopped
2½ pounds zucchini, cubed
1 medium russet potato, peeled and cubed
1½ teaspoons kosher salt
½ teaspoon ground black pepper
1 (32 fluid ounce) container chicken stock
½ cup heavy cream
1 teaspoon chopped fresh dill, or to taste

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Directions

Prep:20 mCook:40 mReady:1 h

Heat oil and butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until softened, 6 to 8 minutes. Add zucchini, potato, salt, and pepper; cook, stirring often, until softened, 8 to 10 minutes. Stir in stock and bring to a simmer. Simmer for 15 minutes.
Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another large saucepan. Repeat with remaining soup.
Stir in cream and bring soup to a low simmer to heat through. Ladle into bowls and garnish with dill.