Silky Zucchini Soup

Chef Grant Achatz makes this simple, creamy, sublimely silky zucchini soup without any cream at all.

  • Total Time:
  • Servings: 4


  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, thinly sliced
  • Kosher salt
  • Freshly ground pepper
  • 1 1/2 pounds zucchini, halved lengthwise and sliced 1/4 inch thick
  • 2/3 cup vegetable stock or low-sodium broth
  • Julienned raw zucchini, for garnish

How to make this recipe

  1. In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.

  2. Working in 2 batches, puree the soup in a blender until it's silky-smooth. Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled, garnished with julienned zucchini.

Make Ahead

The soup can be refrigerated overnight.

Contributed By Photo © Jonathan Lovekin Published July 2014

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