Quick & Delicious Creamy Zucchini Soup
You can be sipping on this delicious, healthy and creamy zucchini soup in just about a half hour from now!
I am a vegetable lover. But you already know that, don’t you? I’m always on the lookout for more fun ways to eat my veggies and encourage others to do the same. That’s where this delicious and fast creamy zucchini soup comes in!
One of the few things I truly like about winter is hot soup. But truth be told, I came up with this recipe in the summer when I was overloaded with zucchini and other wonderful hot-weather vegetables from our backyard and our CSA. Now I enjoy this soup no matter what the season because zucchini is always available in my supermarket.
My creamy zucchini soup recipe was inspired by the award-winning chef José Andrés. My favorite Washington, DC restaurant is his Zaytinya. I eat there every opportunity I can create for myself. Last year, he published a hefty and beautiful cookbook called Vegetables Unleashed in which he offers a version of his wife’s zucchini soup. From his remake, I created my own remake, which is a bit more health-focused. And still incredibly delicious. It’s a great way to start a meal – very filling, so it’s easier to be satisfied with less.
I also came up with this Grated Summer Squash Salad. One of the fun challenges of joining a CSA is using up whatever comes in my weekly bag.
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, diced
- 2 garlic cloves, crushed
- ¼-½ teaspoon kosher salt
- ⅛ teaspoon coarse black pepper
- 2.5 pounds zucchini, unpeeled, cut lengthwise and then sliced
- 2 cups vegetable broth
- ½ cup fresh basil leaves
- 2 ½ ounces soft goat cheese, broken into several pieces
- Additional herbs or flavored oil for garnish
- Heat a large pot or Dutch oven over medium heat. Add the oil and swirl to cover the pan. Add the onions and soften about 5 - 6 minutes, stirring frequently. Add the garlic, salt and pepper and cook about 1 minute.
- Add the zucchini and the broth. Adjust the heat so the soup reaches a soft boil, cover and continue 10 minutes.
- Remove the pot from the heat. Add the basil and the goat cheese. Using an immersion blender, puree the soup until smooth but thick. Taste and adjust salt and pepper. Garnish with thyme, additional basil or the herb of your choice. If you have some, drizzle little chili pepper oil on each serving.
Cheers to more delicious vegetables in every form!
Jill Weisenberger, MS, RDN, CDE, CHWC, FAND, is a Nutrition, Culinary & Diabetes Expert, Wellcoach®-certified health and wellness coach, Freelance Writer, Registered Dietitian Nutritionist and Certified Diabetes Educator. She's also the author of four books, including a best-seller. She's a nationally-recognized media expert in high demand for print and online interviews, as well as corporate and one-on-one nutritional counseling. Jill's philosophy is that nutrition science should be understandable, realistic and oh so delicious.
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Like most of my patients and clients, I lead a busy life. You probably do too. Fortunately, you don’t need weeks, days or even hours to start living better and healthier. This blog offers timesaving strategies and bite-sized nutrition and health information. Come by often for tips and inspiration to healthy living – no matter how busy you are. I am a registered dietitian nutritionist offering credible, practical nutrition advice to keep busy people healthy. Yes indeed, we can be both busy and healthy.