Appetizers, Dinner, Recipes · August 2, 2020

Creamy Zucchini Soup

Name: Creamy Zucchini Soup
Prep time: 10 min
Cook time: 40 min
Ingredients: 2 large zucchini (Or 6 small zucchinis); 2 large yellow onions; 8 cloves of garlic, peeled; 4 Tbsp. of olive oil; 32 oz. of chicken broth or vegetable broth; 1/2-1 cup of heavy cream (If you want it a little less creamy use a 1/2 cup. A little more, use the whole cup); 2 Tbsp. of garlic powder; 2 tsp. of ground ginger; Salt and pepper to taste.

This is the time of year when my garden always goes from quaint, farmhouse garden to the jungle from Jumanji. All the vegetables are expanding and pushing out of their little spaces into the aisles and encroaching on each other. However, there’s perhaps no bigger monster in the garden than the summer zucchini.

Zucchini is one of those vegetables that it becomes difficult for me to keep up with as the summer goes on. It seems to go from flower to vegetable-the-size-of-my-arm in about two days. And, of course the plant produces like crazy!

So that led me to thinking of ways to use up all these massive veggies that I have in excessive quantities.

I’ve previously made Zucchini Bites and I have an incredible Zucchini Bread recipe that I can’t wait to share with you, but I wanted something that I could use the really big zucchini for. The zucchinis that have big seeds don’t always make for the best ones to use in bread or other recipes but because they grow so fast, these zucchinis are inevitable.

I decided to make a creamy Zucchini Soup that would use two of my giants.

For the love of soup

If you know me from my personal Instagram @rachelquenzer then you know that I love soup and I’m always sharing soup recipes. It’s one of those things that I can eat year-round. This Creamy Zucchini Soup is sure to become a summer soup staple for us.

One of my favorites ways to make soup our of vegetable is to roast the vegetables first. This gives everything a beautiful caramelization that really enhances the flavor of the soup. I did this with this Creamy Zucchini Soup and the Roasted Red Pepper and Tomato Soup that I made here on Sugar Maple Farmhouse last summer.

Making Roasted Creamy Zucchini Soup

I started this recipe by slicing up my two largest zucchinis. They were literally as long as my forearm and as wide as my calves. If you’re using small zucchinis for the Creamy Zucchini Soup, I’d suggest using five or six to make up the difference.

I also sliced onions and then added the zucchini, onions and whole cloves of garlic to a baking sheet. I coated both side with olive oil, add on salt and pepper and then put them in the oven for 20 – 25 minutes at 425. I made two cookie sheets full of these yummy ingredients.

Once everything was cooked, I added these to the blender with 32 oz. of chicken broth. You can use vegetable broth if you want to keep this recipe vegetarian, but I’ve found that I prefer soups made with chicken broth over soups made with veggie broth.

Blend on high for a few minutes. This Creamy Zucchini Soup is a bit thinner than a “Cream of” soup (Note: I called it creamy not Cream of Zucchini.) You want everything to really have a chance to liquify. I prefer to do this in the blender versus with an emulsifier. I have Ninja Blender that wasn’t insanely expensive, and I really love it. I use it to make most of my soups. You can find it {HERE}.

I blended in two batches to make sure that I had enough room for all the veggies and half the liquid in each batch.

Finishing off the Creamy Zucchini Soup

Once the zucchini soup was blended, I added it to my favorite Dutch oven from Le Creuset. I’ve found {THIS} Dutch oven is the best for everything from making soups to making Sourdough and roasting.

Once in the Dutch oven, I add the cream and stir it in. I prefer to do this before bringing the soup to a boil because I don’t want the cream to cook before it’s blended.

Then it’s time for the seasoning!

I had a lot of fun seasoning this Creamy Zucchini Soup. Zucchini is one of those vegetables that I personally think tastes much better with a generous helping of salt and pepper. So, I added more here. Then I added some additional garlic salt too and ground ginger! Ground ginger isn’t something that I normally add to my soups, but I found that it really helped to bring out the flavor with the Creamy Zucchini Soup.

Topping off your soup

I also had a lot of fun with toppings on this soup. I made some homemade croutons literally with sandwich bread, added in some pine nuts, paprika and plain Greek Yogurt. They were all so good but being a girl who loves creamy things, the yogurt really added a lot here. You can add in sour cream if you like but truly, yogurt is the way to go.

If you don’t want to make croutons then a good piece of crusty bread will work perfectly for dipping with your Creamy Zucchini Soup.

Thank you so much for visiting today, friends! I hope you enjoyed this post and I hope you’ll come back again to see what else we’re up to at Sugar Maple Farmhouse.

To get the full, printable recipe and get step-by-step instructions, visit the recipe card below. For more delicious recipes from Sugar Maple Farmhouse, click {HERE}.

For some other fun summer recipe, visit a few of my blogger friends’ summer recipes too!

Easy Peach Crisp from Jenn at Down Shiloh Road
Oatmeal Kazookie Summer Recipe with Bethany from shiplapaddict.blog
5 Summer Cocktails with Deborah at hipandhumblestyle.com
Kelly at citygirlmeetsfarmboy.com always has great recipes and decor!!
Summer Corn & Heirloom Tomato Salsa with Jen from alittledoseofjen.com
Grilled Corn Summer Salad with Pickled Blueberries at with Meeghan at caligirlinasouthernworld.com
Summer Salad recipes from Kaycie a t greybirchdesigns.blogspot.com
Watermelon Lemonade with Mint from the Sugar Maple Farmhouse kitchen