I think I may have discovered the most delicious way to use up some of our summer zucchinis. Believe it or not, these things are still growing out in the garden. The plants are on their last legs, but I still have a few more fruit to pick. Anyway, the soup recipe I share with you below is excellent. It’s more than I expected. I know you’re going to love it. That is, if you like zucchini.
The best part about this soup is that it doesn’t require many ingredients. If you have zucchini on hand, you may actually have everything you need already. Onion, butter, olive oil, broth, some salt and pepper and a few other things. It’s a very straightforward recipe.
I enjoyed this soup a lot. I knew it was going to be good because the onions were to be browned. Whenever the onions are supposed to be browned, I know the recipe author knows what they’re doing to pull out every last ounce of flavor. Once the onions are browned, they’re cooked with the zucchini and then simmered in broth. The soup is pureed in a blender after some blue cheese is added and then a bit of light cream is stirred in. There are so many delicious elements in this soup that it’s actually quite memorable. One thing I’ll remember is that melted and pureed blue cheese truly wakes a soup up. I’ve never tasted anything like that before.
2 Tablespoons Olive Oil
1 Tablespoon Butter
1 Medium Sized Sweet Onion, Chopped
2 Pounds Zucchini, Chopped
1 Teaspoon Dried Oregano
2 1/2 Cups Vegetable Stock
4 Ounces Blue Cheese, Crumbled
1 1/4 Cups Light Cream
Ground Black Pepper
Extra Blue Cheese For Garnish
I’d like to thank my huge cookbook called Vegetarian for this recipe. The more I look through this book, the more I like it. Especially the soup section. It’s a soup cookbook in itself.
Brown the Onions
Warm a large and deep skillet over medium heat. When the pan is to temperature, add in the oil and butter. Then, add in the chopped onion and let that cook for about 10 minutes while stirring every so often. The goal here is to soften the onion and then get it brown so its flavors come out.
After that, add in the zucchini with the onions and let them cook for about 10 more minutes. You’ll need to stir these as well. The zucchini doesn’t need to brown like the onions did. They just need to soften up.
Simmer the Broth
Next, add in the dried oregano and the broth. Turn the heat to high until the broth begins to boil and then turn it down to low so the broth is simmering. Then, partially cover the skillet and let the broth simmer for 30 minutes. After the 30 minutes have passed, turn off the heat and add in the blue cheese. Stir the cheese in so it melts.
Puree the Soup
Add the soup to a blender in batches. Blend it until it’s smooth and then add it to a pot on your stove top. Warm the soup over medium heat, just until it begins to steam and boil. Then, turn off the heat and add in the cream. Stir that in well. Also, you can try the soup now and add salt and pepper to taste.
Plate & Serve
Divide the soup between bowls. You can add some fresh thyme to the soup as garnish as well as some more crumbled blue cheese. Serve and enjoy!
The Final Zucchini Soup
This one really is simple. Mixing blue cheese into the soup and then blending it seemed a bit strange to me, but once I did that and tasted the result, I was quite impressed. The blue cheese added a new dimension to something that already tasted good. Blue cheese is awesome. I love it. If you decide to give this recipe a try, please let me know what you think of it in the comment section below. Thanks for reading!
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