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Zucchini is one of those things where you will have none and then it’s suddenly peak harvest time and everyone and their grandmother is handing you a zucchini…. and not just any normal size zucchini, you are being given monster sized zucchini that are larger than your newborn babies ever were!
When faced with that infamous never-ending supply of zucchini, I like to turn to this simple zucchini soup. It’s a great way to use a lot of zucchini and everyone loves it! Not to mention it’s very easy to make.
I used to think there wasn’t much I could make with zucchini besides the classic zucchini bread but I’m so glad I’ve realized there are plenty of zucchini recipe ideas out there!
So bring on the zucchini! Ok…. maybe dial it down a bit, I’ve got a years worth of zucchini in the freezer already!
Simple Zucchini Soup
1 med. onion – chopped
1 clove garlic – pressed or minced
1 tbs. butter or oil
2 1/2 cups zucchini – shredded
2 – 2 1/2 cups broth -chicken or vegetable
1 handful of chopped fresh basil OR 1/2 tea. dried basil
1/2 tea. salt
1/4 tea. pepper
1/8 – 1/4 tea. nutmeg
1/2 – 1 cup milk
In medium saucepan, saute onion in butter with garlic.
Add zucchini and broth, bring to a boil then cover and simmer for 15 minutes.
Add basil, salt, pepper, and nutmeg. Stir.
Pour the soup into a blender (you might want to do this in half batches) and blend on lowest setting. (Be careful, as this is a hot liquid, it can cause your lid to expand and pop off. Resulting in soup all over the kitchen.)
Return to saucepan, add milk and cook a few minutes longer.
Of course, you can make changes as you’d like. Making this more crunchy or less crunchy.
Four year old son’s verdict: “Wow, we should have this everyday!”