Zucchini Soup Recipe

Zucchini Soup Recipe

We always have a large quantity of zucchini in the summer, especially when we belong to a CSA. Now I normally like my zucchini with chocolate chips in a bread, or deep fried so that it in no way resembles a vegetable. To say I was skeptical about this Zucchini Soup Recipe is a gross understatement. Buuuuuut, I did indeed enjoy it! Score another one for the hubby!

If you have high-temperature bleu cheese, by all means use that. The zucchini soup pictured used blue cheese crumbles purchased at the grocery store.

If you are looking for other zucchini recipes, you may want to try this wonderful Stuffed Zucchini Recipe or this fun Zucchini Pizza Boats Recipe. If you prefer your zucchini on the sweet side, this delicious and unusual Zucchini Carrot Bread Recipe might fill the bill, or perhaps a more traditional Zucchini Chocolate Chip Bread Recipe is more to your liking?

Note: this recipe originally appeared on my old blog back in 2010. The photographs have been updated.

Zucchini Soup Ingredients:

● 4 TBSP Olive Oils
● 1 White Onion, finely chopped
● 1 Hot Cherry Pepper, diced (I strongly suggest disposing of the seeds!)
● 6 cups Zucchini, chopped
● 1½ cups Bread, chopped (day old or stale)
● 3 cups Vegetable Broth
● 1 cup Water
● 1 TBSP Cilantro, finely chopped
● 2 tsp Lemon Juice
● 6 oz Bleu Cheese, crumbled
● 8 oz Half and Half Cream

Zucchini Soup Mise en Place:

● Large Pot with Lid
● Measuring Cup
● Knife
● Cutting Board
● Measuring Spoons
● Spoon
● Peeler (if you wish to peel your zucchini)
● Blender or Food Processor or Immersion Blender

Zucchini Soup Directions:

● Heat Olive Oil in a large pot.
● Add onions and red pepper, sauté 4-5 minutes until onions are clear.

● Add zucchini, sauté another 4 minutes.
● Add bread, broth and water, bring to a boil, reduce heat, cover and simmer for 20 minutes.
● Remove from heat.
● Add cilantro.
● Puree in a blender or food processor until smooth (you can do a few batches if you need to), or use an immersion blender (hubby’s favorite kitchen toy!).
● Return soup to pot.

● Stir in lemon juice, bleu cheese and half and half.

● Serve hot.

Zucchini Soup Recipe
By Ann
A delicious, easy to make zucchini soup that makes great use of fresh zucchini. If you are looking for a zucchini soup recipe that is not like all the others, this is the recipe for you!

Prep Time: 30 minutes
Cook Time: 45 minutes

Ingredients:
● 4 TBSP Olive Oils
● 1 White Onion, finely chopped
● 1 Hot Cherry Pepper, diced (I strongly suggest disposing of the seeds!)
● 6 cups Zucchini, chopped
● 1½ cups Bread, chopped (day old or stale)
● 3 cups Vegetable Broth
● 1 cup Water
● 1 TBSP Cilantro, finely chopped
● 2 tsp Lemon Juice
● 6 oz Bleu Cheese, crumbled
● 8 oz Half and Half Cream

Directions:

● Heat Olive Oil in a large pot.
● Add onions and red pepper, sauté 4-5 minutes until onions are clear.
● Add zucchini, sauté another 4 minutes.
● Add bread, broth and water, bring to a boil, reduce heat, cover and simmer for 20 minutes.
● Remove from heat.
● Add cilantro.
● Puree in a blender or food processor until smooth (you can do a few batches if you need to), or use an immersion blender (hubby’s favorite kitchen toy!).
● Return soup to pot.
● Stir in lemon juice, bleu cheese and half and half.
● Serve hot.

Makes 8 servings Zucchini Soup

● To print the Zucchini Soup recipe click here.

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