Rich, Creamy, Savory, Zucchini Soup // Soup Series Part Two
Recipe Information
Zucchini Soup
Cultural Context
Zucchini soup has its roots in Mediterranean cuisine, particularly popular in Italy during the summer months when zucchinis are in season. This dish embodies the Italian philosophy of using fresh, seasonal ingredients to create light, flavorful meals. Today, variations of zucchini soup can be found globally, often adapted to include local herbs and spices, making it a versatile dish enjoyed in many cultures.
cream
🥗Healthier: coconut milk
💰Cheaper: milk
Coconut milk adds creaminess with fewer calories.
vegetable broth
🥗Healthier: water
💰Cheaper: chicken broth
Water reduces sodium while chicken broth adds flavor.
Cut 2 onions into rings or half rings, set aside.
Cut 2 medium zucchinis into discs or half moons, set aside.
Peel and cut 2 large russet potatoes into thin pieces to ensure even cooking, set aside.
In a pot, add 4 tablespoons (half stick) of butter and turn the heat to medium-high.
Once the butter is melted, add the cut potatoes to the pot and stir.
Add the cut zucchini and onions to the pot, stir to coat in butter, and cover with a lid.
Reduce heat to low or simmer, and stir every 5 minutes to avoid burning on the bottom, cooking for about 15-20 minutes until vegetables are tender.
Once cooked, separate half of the vegetables into a bowl and place the other half into a blender.
Add 14 oz of chicken broth to the blender with the vegetables and blend thoroughly, ensuring the lid is secure.
Pour the blended mixture back into the pot with the remaining vegetables.
Add 2 cans of evaporated milk to the pot and stir to incorporate.
Add 2 teaspoons of Creole seasoning (Tony's brand) to the pot and stir to combine.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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