This is an amazingly easy soup to make and it’s a good use of zucchini when you have an abundance. This soup freezes well because it is pureed- no texture to lose in the freezer!
I use chicken stock to give this soup more flavor but you can easily substitute vegie stock instead.
I shared the link to this recipe with Meatless Mondays at My Sweet And Savory blog and Meatless Mondays at Midnight Maniac, Thoughts On Friday In The Middle Of The Road at A Moderate Life, Frugal Food Thursday at Frugal Follies, Pennywise Platter Thursday at The Nourishing Gourmet, Gluten Free Wednesdays at The Gluten Free Homemaker, Works For Me Wednesday at We Are That Family
In large saute pan or stockpot saute garlic and onions in olive oil until soft.
1 Tblsp olive oil
1/4 cup garlic, peeled and chopped
2 cups onions, chopped
1/4 cup sun dried tomatoes, chopped (I use Trader Joe’s with Herbs that are packed in oil)
3 pounds zucchini, chopped
5 cups chicken stock (or vegie stock)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dry basil
Simmer until all vegies are soft enough to puree.
Remove pan from heat.
I use my immersion blender right in the pan of soup (very carefully!)
If you don’t have an immersion blender, just carefully puree the hot soup in batches in your regular blender. Be sure that the lid is on tight!
You can serve this soup hot or cold. I ate the leftover soup cold and enjoyed it a lot that way. This would be especially nice for a summer recipe.
This soup freezes extremely well since it is pureed.
This recipe should serve at least 6-8.
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