Name: Cream of Zucchini Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 tablespoon butter; 1 pound zucchini ((about 3 small zucchini) chopped); 1/2 an onion (peeled and chopped); 1 pinch salt; 1 pinch crushed red pepper; 1 1/4 teaspoons curry powder; 1 1/2 cups chicken stock; 3/4 cup Greek yogurt; crackers or croutons (as needed for garnish)

My husband Marc goes on house calls as a geriatric physical therapist for a living, so he gets to meet so many incredible people. Since I cook an insane amount of food for two people during recipe testing, I often send the leftovers with him to give to his patients so that they don’t have to cook. One of his patients shares my passion for food and wanted to send some food back in return for what I sent. She gave us a container of this amazing cream of zucchini soup along with the recipe. Marc and I loved it so much that I tried making it myself!

Zucchini and onion form the foundation of this cream of zucchini soup. I left the skin on the zucchini for the color! — Zucchini and onion form the foundation of this cream of zucchini soup. I left the skin on the zucchini for the color. The onion added fantastic, aromatic flavor to it and I loved it.

Then I softened those vegetables in a little butter before I added the rest of the ingredients in. The cream of zucchini soup did not take long at all to simmer! Just enough to cook the zucchini completely through.

The cream of zucchini soup all blended smooth and ready to serve. — Once the soup simmered, I added in Greek yogurt for some fantastic creamy tang. Then I used my trusty immersion blender to make it gorgeously smooth. That was all there was to this fantastic, simple recipe!

What I love so much about this soup is that it’s wonderful cold or hot. The curry powder gave so much flavor and enhanced the flavor of the zucchini. The creamy texture was amazing with some crunchy crackers or croutons on top. Best of all, it was just so wonderful getting this recipe from an extraordinary woman. I loved connecting with her through food even though I have never met her! Enjoy, friends! xo

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Cream of Zucchini Soup

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Course: Soup

Servings: 2

Author: Jeanie and Lulu's Kitchen

Ingredients

1 tablespoon butter
1 pound zucchini (about 3 small zucchini) chopped
1/2 an onion peeled and chopped
1 pinch salt
1 pinch crushed red pepper
1 1/4 teaspoons curry powder
1 1/2 cups chicken stock
3/4 cup Greek yogurt
crackers or croutons as needed for garnish

Instructions

Heat the butter in a large pot over medium high heat. Add the zucchini and onion and let them soften for about 2-3 minutes. While they soften stir in the salt, crushed red pepper and curry powder. Pour in the chicken stock and allow the mixture to simmer for 10-12 minutes. This will get the zucchini completely tender and flavorful!
When the time is up and the zucchini is completely tender, take the pot off of the heat. Stir in the Greek yogurt to make it creamy. Then use an immersion blender to make the soup completely smooth. This can also be done by transferring the hot soup (carefully!) into a blender as well.
The soup can be served hot immediately at this point in pretty bowls with crackers in it. It can also be sealed in a container and refrigerated for up to a couple of days and served cold on a hot day. Enjoy!

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