You can use only basil if you do not like dill. To season this zucchini soup we add in 1 tablespoon each chopped fresh dill and basil. Furthermore, it is much lighter and lower in calories than heavy cream, so this soup is still light and diet friendly. You can omit it or sub in plant-based yogurt to make this vegan. I originally set out to make this recipe vegan, but I really liked the way the tangy creamy yogurt contributed to this soup. If you do not drink or cook with alcohol you can sub in 3 tablespoons broth plus 2 teaspoons lemon juice instead. The acidity in the wine helps to make the flavors pop. Zucchini is pretty mild in flavor, so this garlic (and the onion) really help to make this soup savory. I prefer sweet onions because they compliment the tangy Greek yogurt, wine and herbs. ![]() The sweetness of the onion help to build a taste profile that is balanced. Part of the base of the soup is 2 large sweet onions. You can also use regular chicken broth, homemade chicken stock or another brand of vegetable broth if you prefer. I recommend Imagine No-Chicken broth which is a vegetarian broth with amazing flavor! It is my favorite. If you do not have a scale, cut the zucchini and measure out eight cups. This is about two and a half medium-sized zucchini or half of a giant overgrown zucchini. Plus to make the topping (which is optional) you’ll need an additional cup of diced zucchini. Ingredients For This Cream of Zucchini Soup Zucchiniįor this soup you will need 2 pounds zucchini. The crisp-tender corn and zucchini really add a nice texture to the final dish. The sauteed vegetable topping for this soup not only elevates it to make it seem a little special, but it also is nice for those folks who don’t love soup that’s completely smooth. You can serve this soup chilled or warm too! So if the weather is too hot for you to imagine eating soup, then you are in luck with this creamy silky soup! ![]() We had it for dinner and lunches and felt totally satisfied with only warm whole-wheat bread as a side dish. I tested with both normal-sized zucchini and with an overgrown zucchini and the soup was great with both! In the case of this pureed soup, the texture of the zucchini doesn’t affect the final result. Usually, those giant zucchini aren’t great for making grilled zucchini or zucchini ribbon salad since the texture can be soft, spongy and unpleasant. It is also a great way to use up any giant zucchinis that may have gotten overgrown. I have to admit that one of the reasons I love this recipe is that it uses up a ton of zucchini! It takes more than two pounds (eight cups) per batch! So if you are a gardener like me, or happen to just have a ton of zucchini on hand, this is an easy way to use up a lot of it!
0 Comments
Leave a Reply. |