Frozen Zucchini Soup: Chef’s Recipe

Ingredients

• 3 medium zucchinis
• 1/4 cup chopped onions
• 2 garlic cloves, chopped
• 1 teaspoon olive oil
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Directions

1. Cut the zucchinis into small cubes.
2. In a large pot, sauté the onions and garlic in the olive oil until the onions are translucent.
3. Add the zucchinis and sauté for 5 minutes.
4. Add the broth and bring to a boil.
5. Cover and reduce heat to medium-low. Simmer for 25 minutes or until the zucchinis are fork-tender.
6. Remove the pot from heat and let cool for 5 minutes.
7. Using a blender, puree the soup until it is smooth.
8. Stir in the heavy cream and season with salt and pepper to taste.
9. Refrigerate the soup for at least 2 hours or until it is chilled. Serve cold.

Verdict

This frozen zucchini soup recipe is perfect for summertime. The chilled soup is refreshing, light, and surprisingly creamy. The addition of heavy cream makes the soup silky smooth, while the zucchini gives it a subtle earthy flavor. This soup is an excellent option for those looking for a low-calorie dish that doesn’t skimp on taste.

Serving Suggestions

• Garnish with croutons, chopped herbs, or a drizzle of extra virgin olive oil.
• Serve with crusty bread or a side salad.
• If you want to make the soup more filling, you can add cooked quinoa or rice to it.