So much summer goodness in this aromatic soup! This creamy zucchini soup is a garden to table meal in a bowl. Serve as a side, or as a main, with crusty bread, focaccia, or croutons. Here I dressed it up with grated zucchini, cherry tomatoes, and additional fresh herbs. Enjoy warm or cold!
Ingredients / Serves 6-8
1 tablespoon olive oil or butter
1 medium red or white onion, diced
1-2 stalks celery, diced
4-6 garlic cloves, finely chopped( or more!)
4 cups water
2 teaspoons vegetable base (such as Better Than Bouillon)
6-7 medium zucchini, cut in chunks
2 medium yellow potatoes, cubed (or 1 large russet, peeled)
1 teaspoon chili pepper flakes (optional)
1 bunch curly or Italian parsley
1/2 cup fresh basil leaves, loosely chopped
Several sprigs of fresh dill
1/2 cup of either sour cream, greek yogurt, cream, or use a vegan option
Squeeze of lemon and S/P to taste
Directions
Step 1) Over low heat saute onion, celery, and garlic until softened
Step 2) Add water with seasoning or vegetable broth or stock if using, zucchini, and potato. Bring to a boil and then turn heat to low, cover, and cook until vegetables are tender.
Step 3) Next, add fresh herbs and spice, and using an immersion blender (or food processor, blender) blend until smooth.
Step 4) Let the soup cool down briefly before blending in sour cream and lemon juice.
Additional note: I’ve made this soup at different times, once with sour cream, and once with yogurt. I liked the tangy flavor of the yogurt, but just be aware I found that the yogurt tends to curdle slightly.. not that it will affect the taste just the appearance. I have yet to try a vegan option. You also have the option of leaving out the cream entirely and serving it on the side to make for a gluten and dairy free dish.
