Creamy Zucchini Soup

What is up with this weather? We should be grilling chicken for dinner, blending up cool smoothies for dessert, and serving refreshing chilled fruit soups. Hot soup when it's almost June? It's unseemly.

But there you have it. Yes, Memorial Day is around the corner. Yes, the winter clothes have been packed up and boxed off to the attic. But the weather here today in New Jersey was cool and dreary.

A completely inappropriate un-spring-like kind of day. The kind of day that calls for soup. Creamy satisfying soup.

This one hit the spot.

Creamy Zucchini Soup
Please use chicken stock if you can. I make chicken soup every weekend and try to set some aside for a creamy soup like this one. If you're a vegetarian, vegetable stock is a good substitute, but water just won't do for this soup. 


1 tablespoon canola oil
1 onion, chopped coarsely
3 cloves garlic, chopped coarsely
2 carrots, peeled and chopped
3 stalks celery, chopped coarsely
4 green zucchini, peeled (unless you don't mind green-flecked soup) and chopped coarsely
1 potato, peeled and chopped coarsely
4 cups chicken stock
Basil, optional, for garnish

Heat the oil in a medium soup pot. Add the onion and saute for a few minutes till golden. Add the garlic and saute for a minute or two longer before adding the remaining vegetables.  Cook for another few minutes, stirring from time to time.

Add the stock and bring to a boil. Reduce the heat and simmer for about 45 minutes till all the vegetables are cooked through.

Use an immersion blender (if you don't have one, get one or two) to puree the soup till totally smooth.

Serve hot, garnished with basil if desired.

Linking this up to Real Food Wednesday and Pennywise Platter Thursday.