Creamy Zucchini Soup

This soup was a total experiment.

About a year ago a good friend told me about a zucchini soup she was excited to make.  When I asked her later for the recipe, she was disappointed with the results and elected not to share it.  For some reason I remember that every time I cook with zucchini, thinking how delicious it sounded.

I decided to go for it, and got really lucky.

I have a new favorite soup.  Oh my, this is good.  And really pretty.

Here’s how I made it.

Creamy Zucchini Soup

6 medium zucchini
1/2 cup onion
5 cups water
6 tsp. chicken bullion
1/2 tsp. salt
1/8 tsp. pepper
2/3 cup whipping cream
Parmesan cheese

Wash and finely chop  zucchini.  You will need about 12 cups chopped zucchini.
Finely chop 1/2 cup onion.

In pot, heat  water and bullion.
Add zucchini and onion to water and bring to a boil.  Add  salt and  pepper.  Reduce heat and simmer until zucchini is very tender.

Remove pot from heat and pour 1/3 of the soup into a blender.  Cover and process until smooth.  (Don’t forget to put something over the top of your blender to protect you from boiling liquids.)  Pour pureed zucchini into a large bowl.  Repeat twice more with remaining zucchini.

Pour puree back into pot and return to the stove.  Warm for 1-2 minutes.  Remove from heat and stir in 2/3 cup whipping cream.

Garnish with grated Parmesan cheese.

I was pleasantly surprised at how much my entire family enjoyed this soup.   It was equally delicious as a leftover.  Simple and inexpensive, this soup adds lovely color to a meal.   It’s also a great way to use an abundance of zucchini from your garden.

Hopeful Homemaker