The summer after Trevor and I were married, he went to Southeast Asia for a month to work on a film project he was shooting. While it was a very long month, I was grateful for the friends and neighbors who kept me company. One of my friends in particular invited me over to dinner with her and her family multiple times. This is one of the dishes she served, and I made sure to get the recipe from her before I left so I could make it for Trevor when he came home. It is now one of our staple soup recipes. It is creamy, but doesn’t taste heavy. My favorite part is that the soup base freezes very well, so we always have something to do with the never ending supply of zucchini that comes from our garden.
Simple Creamy Zucchini Soup
Serves: 4 servings
Ingredients
- 2 tablespoons butter
- 1 cup roughly chopped onions
- 3½ cups sliced zucchini
- 2 cups chicken broth
- ½ cup half and half or milk
- Salt and pepper to taste
- 1 cup cheese
- ½ cup sour cream
- 4 slices cooked, crumbled bacon
Instructions
- In a medium pan over medium-high heat, melt butter. Add onions, and cook until tender. Add zucchini and broth, bring to boil. Simmer until tender, about 15 minutes. Cool slightly, then puree in blender.
- Return to the saucepan and stir in half and half. Reheat if necessary. Season with salt and pepper. Garnish with cheese, sour cream, and bacon for serving.
Notes
For freezing: make recipe up until the point that you puree the zucchini and onion mixture. Freeze puree flat in a gallon ziplock. Defrost when ready to use, then continue with the recipe.
Melissa, this looks like such a wonderful use of those end of summer veggies that won’t stop coming. As soon as soup season hits down here in Florida we will most certainly be pulling this one out of the freezer!
Thanks Eva! I didn’t even know there was a soup season in Florida 😉 But really, you will love how easy this is to freeze and then have during the winter!
You styled this so beautifully 🙂 And it’s turning chilly in Indy so this is perfect for the weather! Hope you’re doing well!
Utah can’t decide if it wants to start getting cold yet. But now that it is October, I am ready for all the soups and boots. Except I am less excited about going into the hospital early in the morning when it is freezing!