Summer Dinner Part 2: Zucchini Soup

This soup has become my new favorite deliciousness.

The thing I love about farm fresh seasonal veggies, is that each season there is something amazing to look forward to. For me, summer is zucchini. Autumn is apples and butternut squash. Spring is artichokes.

I will eat zucchini in any way, shape, or form. My favorite summer meal is zucchini sauteed in EVOO with salt and pepp, until browned and golden, and tossed with angel hair pasta. Another meal from my grandma, creator of the best pasta dish you'll ever make.

Anyway, this dish is a close second for zucchini meals. Doesn't look like much, but tastes divine.

Step 1: Peel and slice up 1 zucchini. Saute one large zucchini with 1 medium onion in olive oil (EVOO). (I usually use 2 zucchini because I'm obsessed. It's not a science.)

Add your salt and pepp, and 1 teaspoon of oregano.


Saute on medium-high heat until all goldeny and browny and amazing. If some bits become almost blackened, don't be nervous it's yummy flavor.

Once veggies are done to your liking, add 1 cup of chicken broth and simmer and stir for a bit. Clearly, I am very specific with my directions. I just simmer it for a few minutes, so that it doesn't boil off, but softens the veggies nicely.

I use store brand broth. Let's be honest, you can't really screw up chicken broth.


This is what it should look like right before it gets tossed in the blender. I use the phrase "tossed in the blender" as one would use the term "jump in the shower". You don't really jump. That would just be silly. And consequently, you don't really toss. You very carefully transfer with a ladle so as not to burn yourself. But that takes a long time to say.

So throw it in the blender, and remove that little plastic piece from the top of the blender! When making pureed soups, and you don't have an immersion blender, you must remove this piece in order to let the steam out the stop as you blend. Blend on very low! We don't want eyes getting burned off.

You may have to blend 1/2 the mixture, put into a bowl, and then do the other half so it doesn't spray around your kitchen.

This is what it will look like. Again, you may not look at this soup and think "Wow, I want to eat that right now!" But trust me. It's insane.

Now, here is a tip a just learned about pureed creamy soups!! At this point, you would usually add some cream, half and half, or milk to make it a bit creamier and achieve a nice soup consistency. However, my new discovery is SOUR CREAM! Healthier, flavorful, and always in my fridge! I don't often have heavy cream lying around, but sour cream seems to always be at hand. I love a good heavy cream soup, but sometimes a healthful alternative is necessary and perfect.

Serve with a meal that include crusty bread for dipping, ie: pesto pizza, or as an impressive appetizer in a little cup! Impressive yet simple is my favorite kind of meal.

As always, with every soup ever known to mankind, top with grated pecorino cheese. It makes everything better.


Go make this tonight. And if you are like me, double it and have it for lunch tomorrow too!

Love & Veggies,
DR Mama