Zucchini Soup with Herbed Cream

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Seasonal homemade soup can be a great Mother’s Day gift. Pour the finished product into a large mason jar, adorn the top with a bow, and add a fresh baguette from your favorite organic bakery or market. 

Zucchini Soup with Herbed Cream is a fresh way to savor squash. Whenever possible, purchase your organic vegetables and herbs from local farmers’ markets or community-supported agriculture (CSA) groups. 

Prep time for today’s recipe is 15 minutes, and cook time is 30 minutes. 

Double the batch, and you’ll have enough for gift-giving and your own family meals. 

Zucchini Soup with Herbed Cream

Makes 6 servings (1¼ cups each)

1/2 cup sour cream
4 teaspoons chopped fresh basil leaves
4 teaspoons chopped fresh oregano leaves
2 tablespoons olive oil
1 large onion, finely chopped (about 1 cup)
1 clove garlic, minced
4 medium zucchini, thinly sliced (about 6 cups)
1/4 teaspoon ground black pepper
3 cups organic vegetable broth

  1. Stir sour cream, 1 teaspoon basil and 1 teaspoon oregano in small bowl. Cover and refrigerate.
  2. Heat oil in 4-quart saucepan over medium heat. Add onion and garlic; cook until tender.
  3. Add zucchini and black pepper. Cook for 5 minutes, or until zucchini is tender.
  4. Add broth, remaining basil and remaining oregano. Heat to a boil. Reduce heat to low. Cover and cook for 15 minutes.
  5. Place one-third of the zucchini mixture into a blender or food processor. Cover and blend until smooth. Pour mixture into large bowl.
  6. Repeat blending process twice more with remaining zucchini mixture. Return all puréed mixture to saucepan. Cook over medium heat for 5 minutes, or until hot.
  7. Divide soup among 6 serving bowls, and top with about 1 tablespoon sour cream mixture, using a spoon to swirl cream in a decorative pattern on soup surface. 

Recipe and photo courtesy of Swanson

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