You know how you get a recipe in your head and you want to make it. You really do. But somehow you just never get around to throwing the ingredients together? That’s exactly what happened with this creamy zucchini soup. Zucchini season has come and gone twice. Each time I thought about making this soup. I didn’t get much further than that.
Finally. This year I made the soup. It was worth the wait.
We like zucchini at our house. It’s kind of like all-purpose glue. You can use it to make just about anything. Cookies. Bread. Entrees. And, yes, soup. It will take on the flavors you choose. And, it’s got a silky-smooth texture when you whirl it in a blender.
It’s a simple recipe, and honestly, that simplicity is what makes it so good. Instead of sour cream or heavy cream, I used cashews to give it a luscious texture. I used my VitaMix to get the cashews to blend completely into the soup. If you don’t have one, try soaking the cashews for several hours or even overnight to soften them up.
I like this soup piping hot. It’s also great right out of the refrigerator. You can’t go wrong.
Ready to play in the kitchen? First, read about the health benefits of zucchini. (I never thought of zucchini as a health food before this.) Then, go make some soup. And try some of these zucchini recipes too:
- Zucchini Cookies with Lemon Cream Cheese Drizzle
- Zucchini & Brown Rice Gratin
- Stewed Zucchini & Chickpeas with Oven Baked Polenta
What’s been on your to-make list way too long?
A simple yet flavorful zucchini soup recipe.
Ingredients
- 1 large onion, chopped
- 1 1/2 teaspoons curry powder
- 2 pounds zucchini, sliced
- 2 cups vegetable stock
- 1/2 cup raw cashews
- sea salt, as needed
- grated raw zucchini, optional
Instructions
- Put the chopped onion in a large soup pot with 2 tablespoons of water. Cover the pot and sweat the onions until they're soft.
- Add the curry powder and stir for 30 seconds until fragrant.
- Add the sliced zucchini and then the vegetable stock. Simmer for 20 minutes or until zucchini is very tender.
- Put the cashews in the bottom of your VitaMix. Add part of the soup and blend until smooth. transfer to a clean pot.
- Add the remaining zucchini and broth and blend until smooth, making sure that there are still flecks of dark green in the soup. Add to the soup in the clean pot. Stir to combine.
- Taste and add salt if desired.
- Serve hot, at room temperature, or chilled. Garnish with raw, shredded zucchini if desired.
Caralyn @ glutenfreehappytummy
posted on June 22, 2012 at 9:40 am
oh that sounds delicious! i love a good bowl of soup! and zucchini are so yummy right now!
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Amy Reply:
June 22nd, 2012 at 9:45 am
@Caralyn @ glutenfreehappytummy, Thanks, Caralyn! I love soup too – even though it’s triple-digit weather in Texas I can still go for soup. We stay inside where it’s a nice 73 degrees all day anyway.
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Sabrina M.
posted on June 22, 2012 at 11:31 am
Oooh, I have been on a curry kick lately and I LOVE chilled soups in the summer so this is definitely on my to-do list. You said it serves 6-8, but how much, quantity-wise would you say the recipe yields as written? I like to make soup at least a half-gallon at a time so that I have plenty to eat throughout the week and freeze the rest for “a rainy day”.
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Alta
posted on June 22, 2012 at 11:39 am
This looks so good and so easy! I pick up zucchini nearly every week, so I think I need to try this.
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Alta Reply:
June 26th, 2012 at 9:30 am
@Alta, Update! I tried this last night! I used some yellow squash in combination with the zucchini in order to have enough, but it’s so easy and so delicious! I had it hot last night. Brought some leftovers for lunch today, and I’ll have to decide whether to warm it up or not. We’ll see. It is deliciously creamy!
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Maggie
posted on June 22, 2012 at 11:52 am
Mmmm, sounds delish! Lovely pics too
xox
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Niky
posted on June 22, 2012 at 11:54 am
This soup sounds delicious! Any suggestions for a cashew substitute? I have a cashew allergy…
[Reply]
Noel Reply:
June 25th, 2012 at 1:01 pm
Niky, I think canned coconut milk could be used in place of cashews — or any kind of milk you like, and decreasing the amount of water. Coconut milk and curry go well together. If you use another kind of nut rather than nut milk (like almonds…), you will have to blend the nuts with some water in a high power blender and strain off the milk using a nut milk bag or 3 layers of cheescloth. You can google how to make nut milk. I love cashews b/c they are a little sweet, and you don’t have to strain the milk from the solids.
This recipe is delicious!
[Reply]
Niky Reply:
June 26th, 2012 at 3:52 pm
Thank you so much for the advice! I am making this soup tonight for dinner with coconut milk!
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Chris Pedersen
posted on June 22, 2012 at 12:44 pm
This one’s a BIG keeper. Thanks, Amy!
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amy
posted on June 22, 2012 at 2:00 pm
yum! I can not wait to make this!!
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Alyssa | Queen of Quinoa
posted on June 22, 2012 at 2:10 pm
Heading to the farmer’s market tomorrow and will definitely be grabbing some zucchini – this soup sounds perfect! I’m planning to make zucchini pasta tonight. Good timing
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Pat @ Elegantly, Gluten-Free
posted on June 22, 2012 at 7:23 pm
This looks really tasty! I think I would need to use less curry powder, though, or else a different seasoning. My husband won’t eat curry seasoning at all. Maybe garlic and parsley?
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Cara
posted on June 24, 2012 at 11:10 am
Thanks so much for zucchini recipes. Your timing is perfect as I have an abundance of zucchini in my organic garden right now. It will be a treat to try something new with them.
[Reply]
Amy Reply:
June 24th, 2012 at 12:43 pm
@Cara, I have never been able to get zucchini to grow. Can you believe that??? Last year my vines were prolific but never got any veggies. Do you have any tips?
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Cara
posted on June 25, 2012 at 10:13 am
My zucchini have full sun and I water every day or every other day depending on how hot it is and whether or not we have a damp morning. I don’t fertilize them, but my garden has good natural soil which drains well. Really I pretty much ignore them except to make sure they aren’t wilting from lack of water. Perhaps it’s my climate, I’m in Southern California in a rural area full of plant nurseries so growing conditions are ideal here. I have heard that over fertilizing can cause plant growth from excess nitrogen with no vegetables forming, and that temperature makes a difference in pollination. We have cool nights and mornings and it’s 70-80 during the day here.
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Bettie
posted on June 25, 2012 at 12:15 pm
Going to try this! Lots of zucchini in my garden this time of year. Also, going to try a Kind bar next time I’m shopping. Thanks!
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Noel
posted on June 25, 2012 at 12:54 pm
Yum! This is my new favorite soup! I made it as specified (except I’m not sure I added the same amount of liquid, maybe less since I could always add more), and it was perfect! Since my daughter is requesting broccoli soup, I’m going to switch the zucch for brocc next time. To one batch of the zucch soup, I added some cooked chicken, and that worked very well.
I think the basic recipe could easily be tweaked to adjust herbs/spices to taste. But I loved the curry that was suggested. Thanks!!!
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InTolerant Chef
posted on June 26, 2012 at 7:05 pm
That bit of curry zing is perfect, yummo!
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skylor
posted on June 28, 2012 at 8:54 am
This soup sounds delicious. Do you know if asparagus blends the same way too? We have a ton of asparagus and it would be delicious to mix the too if the texture will still be right!
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Linnae
posted on July 1, 2012 at 8:02 pm
I can’t wait to try this soup!! I featured it on my Sunday Link Love!! http://ournourishingjourney.com/2012/07/02/link-love-6/
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