Absolutely, zucchini soup is a delightful and often underrated dish! Here’s a detailed guide to making a delicious, hearty zucchini soup that’s sure to become a favorite in your kitchen.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4-5 medium zucchinis, chopped
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme (or a few sprigs of fresh thyme)
- 1 teaspoon dried basil (or a handful of fresh basil leaves)
- Salt and pepper to taste
- 1/2 cup heavy cream (optional for a creamier soup)
- Freshly grated Parmesan cheese for garnish
- Fresh basil or parsley for garnish
Instructions:
- Prepare the Vegetables:
- Wash and chop the zucchinis into bite-sized pieces.
- Chop the onion and mince the garlic.
- Sauté the Aromatics:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- Cook the Zucchini:
- Add the chopped zucchinis to the pot and cook for about 5 minutes, stirring occasionally, until they start to soften.
- Add the Broth and Herbs:
- Pour in the vegetable or chicken broth.
- Add the thyme and basil.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the zucchini is very tender.
- Blend the Soup:
- Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return it to the pot.
- If using a blender, be cautious with the hot liquid; blend in small batches and hold the lid with a kitchen towel.
- Season and Add Cream (Optional):
- Taste the soup and season with salt and pepper as needed.
- For a richer texture, stir in the heavy cream and heat through.
- Serve:
- Ladle the soup into bowls.
- Garnish with freshly grated Parmesan cheese and a sprinkle of fresh basil or parsley.
Tips for Extra Flavor:
- Roasting the Zucchini: For a deeper flavor, try roasting the zucchini before adding it to the soup. Toss the chopped zucchini with a bit of olive oil, salt, and pepper, and roast at 400°F (200°C) for about 20 minutes or until golden brown.
- Adding Other Vegetables: You can add other vegetables like potatoes, carrots, or celery to the soup for additional flavors and nutrients.
- Spices: Experiment with spices like curry powder, smoked paprika, or cumin for a different twist.
Serving Suggestions:
- Serve with crusty bread or a side salad for a complete meal.
- Top with croutons or a drizzle of extra virgin olive oil for added texture and richness.
Zucchini soup is not only delicious but also a great way to use up an abundance of zucchini, especially during the summer months. Enjoy this comforting bowl of goodness and share the joy with friends and family!
