Silky Zucchini Soup

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Chef Grant Achatz makes this simple, creamy, sublimely silky zucchini soup without any cream at all. Slideshow:  More Zucchini Recipes 

Total Time:
45 mins
Yield:
4

Ingredients

  • 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

Directions

  1. Silky Zucchini Soup Recipe

    Julia Hartbeck

    Ingredients.

  2. Silky Zucchini Soup Recipe

    Julia Hartbeck

    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.

  3. Silky Zucchini Soup Recipe

    Julia Hartbeck

    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.

  4. Silky Zucchini Soup Recipe

    Julia Hartbeck

    Working in 2 batches, puree the soup in a blender until it's silky-smooth.

  5. Silky Zucchini Soup Recipe

    Julia Hartbeck

    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.

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