I can never find enough zucchini recipes for all the zucchini that comes from my garden. This is a tasty soup that will help use up some of your zucchini.
I like to double or triple this recipe and freeze for fall and winter, too.
You’ll be pleasantly surprised at how creamy it is and how much it tastes like I used loads of heavy cream. But, it’s dairy free!
Easy Creamy Zucchini Soup
2 lbs zucchini, about 4-5, chopped, but leave peel on for color
¾ cup onion, chopped
2 garlic cloves, minced
1 tablespoon butter, ghee or olive oil
1 tsp salt
3 cups chicken stock
¼ cup packed fresh basil leaves
Cook the onion and garlic in butter/ghee for about 3-5 minutes in a soup pot over medium low heat. Add the zucchini and salt, turn the heat to medium and cook for an additional 5 minutes. Add the chicken stock and simmer for 15 minutes. Stir in basil. Puree with an immersion blender or pour into a blender. This also freezes very well. Enjoy!
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