Silky Zucchini Soup

5.0
(3,405)

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. 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.

    HD-201407-r-silky-zucchini-soup.jpg
    © JONATHAN LOVEKIN

Make Ahead

The soup can be refrigerated overnight.

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