Creamy Zucchini Soup is a really fun zucchini recipe that hits the spot on those late summer nights. It’s the savory flavors are mixed in a light frothy soup and balanced by the fresh garden vegetables. The recipe calls for Creme Fraiche which can be bought from the store, or made the day before. We’ll have a post on how to make Creme Fraiche up soon.
Other Great Ways to Cook Zucchini
Cooking with Zucchini is a fun way with challenging your ability to cook this abundant fruit from your vegetable garden. If you are looking for more ways to cook zucchini, check out these posts:
Zucchini is also great in bread and cakes. Check out our favorites here:
You could also try this Zucchini Lasagna on Dan330.com, or another one of our soups, the Cheese Curd Chili.
Creamy Zucchini Soup Recipe
Sometimes cooking zucchini can get monotonous because so much can pile up on your counter when they are in season. This soup recipe is a very different way to use up that extra zucchini and get a large serving of vegetables in a comfort food.
Ingredients
- 1/3 cup olive oil
- 1 leek
- 1 large poblano pepper
- 6 zucchini chopped into large pieces
- 2 garlic cloves
- 1 quart chicken broth
- 1 full bunch of cilantro
- salt
- pepper
- Creme Fraiche (Our Favorite Recipe Here: How To Make Creme Fraiche)
Directions
Cut up the pepper and leek and set aside.
Pour the olive oil in a large pot and heat it. When hot, add the leek and poblano peppers until they soften.
Add the zucchini. Stir occasionally until the zucchini just starts to tenderize.
When it begins to soften, pour in the chicken broth and simmer until all the ingredients are soft.
Pour a few cups at a time into a blender and blend until smooth. Process all of the zucchini. You may need another bowl to pour the processed soup into while you are making it.
Chop the cilantro and pour it over the soup back in the original large pot.
Add 2 cups creme fraiche and stir it in to finish.
Printable Recipe
This recipe is part of our Foraging Minnesota series.
A great summer soup to use up the extra zucchini in your garden.
10 minPrep Time
30 minCook Time
40 minTotal Time
Yields 1 pot
Ingredients
- 1/3 cup olive oil
- 1 leek
- 1 large poblano pepper
- 6 zucchini chopped into large pieces
- 2 garlic cloves
- 1 quart chicken broth
- 1 full bunch of cilantro
- salt
- pepper
- Creme Fraiche
- Directions
Instructions
- Cut up the pepper and leek and set aside.
- Pour the olive oil in a large pot and heat it. When hot, add the leek and poblano peppers until they soften.
- Add the zucchini. Stir occasionally until the zucchini just starts to tenderize.
- When it begins to soften, pour in the chicken broth and simmer until all the ingredients are soft.
- Pour a few cups at a time into a blender and blend until smooth. Process all of the zucchini. You may need another bowl to pour the processed soup into while you are making it.
- Chop the cilantro and pour it over the soup back in the original large pot.
- Add 2 cups creme fraiche and stir it in to finish.