Archives

Creamy Zucchini Soup

Creamy Zucchini Soup

Yeah, I’ll admit it.  I’m addicted to creamy anything. Cream of Carrot Soup, Cream of Broccoli Soup, Creamy Kale Soup, Creamy Mushroom Soup, and now Creamy Zucchini Soup.  Are you sensing a theme?

This soup is a great way to use up some of that zucchini you saved from the garden this summer.  You did freeze some of your zucchini bounty, right?

There is nothing about this soup that is fat free.  Thank goodness we all know (or you should know) that some fats are actually good for you.  We’ve been told for years that saturated fats were bad.  Thank goodness do we know better now.

I’ll fess up to eating a lot, a lot, of fat every week.  So much fat, according the the folks that made the food pyramid, I should be one meal away from a heart attack.  We eat at least a stick of butter a day and go through a quart of fresh nummy cream every week, not to mention all the organic grassfed whole fat milk we drink.

The truth is fat does not make you fat.  If anything, we’re starting to find out that more fat can actually satiate you making you eat less calories than if you ate a fat free meal.  Plus, many vitamins are fat soluble so you get more out of your meal by slathering on the butter. These are nutrient dense powerhouse calories.  Bring on the butter and pour in the cream!

Creamy Zucchini Soup

Creamy Zucchini Soup

  • 4 tbsp butter
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 3-4 medium sized zucchinis (about 4 cups worth), roughly chopped
  • 2 quarts chicken stock (or turkey)
  • 1 sprig thyme
  • 1 sprig marjoram
  • 1 cup sour cream (fresh sweet cream is equally delicious)
  • salt to taste

In a gallon sized stock pot, melt butter.

Add onion and garlic and saute until soft.

Add zucchini and further saute until they begin to soften.

Add stock.  Tie fresh herbs together to make them easier to fish out later.  Simmer on low/med heat for about 20-30 minutes.

Remove herbs and add sour cream (or fresh cream).  You can either leave it chunky or use an immersion blender and blend until smooth.  We prefer it blended up.

Add salt to taste.


**This post may contain affiliate links. Purchasing from these links helps support Pickle Me Too, allowing me to post and store all of my free recipes. Thank you!**

1 comment to Creamy Zucchini Soup

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>