Summer Zucchini Soup


If you’re not immediately turned off by green foods, try this soup. It’s got a wonderful flavor, creamy texture, and it’s so good for you! Justin devoured the majority of it before I could get a decent picture. (This one will have to do.)

Also, here’s something I learned that makes me feel good about shortcuts: don’t peel the squash! Most of the nutrients found in squash and zucchini are in the peel or just below the peel. So no peeling. (I’m so okay with that.)

A cup of this, along with half a sandwich would be a good work week lunch you don’t need to feel guilty about.



Summer Zucchini Soup

Yield: 8 servings


  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 2 cups yellow onion, diced small
  • 2 tablespoons garlic, chopped
  • 1 tablespoon Italian dried herb mix (any favorite)
  • Salt and pepper, to taste
  • 4 pounds zucchini squash, ends trimmed and diced medium (I used some zucchini and some yellow squash)
  • 4 cups chicken or vegetable stock
  • 1 cup basil, loosely packed
  • 1/4 to 1/2 cup heavy cream



Warm the oil and butter in a large soup pot over a medium heat. Stir in the onions, garlic, herb mix, salt and pepper. Cook, stirring, until the vegetables are slightly tender, about 5 minutes.

Add the zucchini and saute for another minute, then pour in stock (just enough to cover the mixture by 2 inches). Bring to a boil, reduce to a simmer and cook until the vegetables are fork tender, about 15 minutes.

Puree the soup and basil (in batches) using a blender. Return to soup pot. Stir in cream and reheat just until warmed through.


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