Nicole's Creamy Zucchini Soup
Description
Savory, delicious, and reminiscent of a creamy broccoli soup, this easy zucchini soup is a great way to use up a bumper crop of zucchini.
Ingredients
•
1 1/2 tablespoons olive oil
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1 1/2 tablespoons butter
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1 cup finely chopped white onion
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2 cloves garlic, finely chopped
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2 1/2 pounds zucchini, cubed
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1 medium russet potato, peeled and cubed
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1 1/2 teaspoons kosher salt
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1/2 teaspoon ground black pepper
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1 (32 fluid ounce) container chicken stock
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1/2 cup heavy cream
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1 teaspoon chopped fresh dill, or to taste
Directions
1
Heat oil and butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until softened, 6 to 8 minutes. Add zucchini, potato, salt, and pepper; cook, stirring often, until softened, 8 to 10 minutes. Stir in stock and bring to a simmer. Simmer for 15 minutes.
2
Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another large saucepan. Repeat with remaining soup.
3
Stir in cream and bring soup to a low simmer to heat through. Ladle into bowls and garnish with dill.