Recipes · Soups · Vegetarian Recipes

Silky Zucchini Soup

If you missed Part One of “Soup’s On” you can click the link below. It talks about the wonderful tool known as an Immersion Blender and making creamy soups without Cream.

Soup’s On Part 1

Silky Zucchini Soup – Borrowed and altered from Food & Wine Magazine



  • 2 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • Kosher salt
  • Freshly ground pepper
  • 1 1/2 pounds zucchini, halved lengthwise and sliced 1/4 inch thick. (No need to peel the zucchini. It really doesn’t matter how you cut the zucchini since you’re cooking it until it’s very soft and then puréeing it.) 
  • 2.5 cups vegetable stock or broth (Non-vegetarians can use chicken broth or stock)
  • Julienned raw zucchini, for garnish

How to Make It

  1. In a large saucepan, melt the butter in the olive oil.
  2. Add the onion and garlic, season with salt and pepper and cook over moderate heat, stirring frequently, until softened, 7 to 8 minutes.
  3. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes.
  4. Add the stock or broth and bring to a boil, and then a simmer; cook until the zucchini is very soft, about 10 minutes.
  5. Using your immersion blender, purée soup. Make sure you point the blade of the blender down or away from you. Puree until creamy smooth.
  6. Season with salt and pepper.
  7. Serve it hot, garnished with the julienned zucchini.

Adding & sautéing chopped ginger would be nice, also. I didn’t include in this recipe, because I didn’t want all of the soup recipes to have the same flavor base. Be creative and experiment with flavors you like.


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