Weeknight Dinner: Zucchini Soup


This might just be one of the easiest soups you will ever make. And despite the simplicity, it is unbelievably satisfying. Brian and I make this about every other week. And since it snowed in Seattle this weekend, it was the perfect addition to our fire while we stayed hunkered down as a mere 3 inches fell. Coming from Chicago it felt silly, but it’s a big deal here….people don’t leave the house when snow falls, so we decided to join the masses!

I mentioned this soup in my Mastering the Grocery Haul post, so if you use the shopping list, you should have everything you need.




2 tablespoons extra-virgin olive oil

2 medium onions, coarsely chopped

1 3/4 pounds medium zucchini, cut to 1/2 inch thick

3 cups stock (chicken or vegetable)

Salt and freshly group black pepper

3 tablespoons creme fraiche or sour cream

Your favorite hot sauce for garnish


In a saucepan, heat the olive oil. Add the chopped onions and cook over moderate heat, stirring, until soft—about 5 minutes. Add the zucchini and cook, stirring until sizzling—about 2 minutes. Add the stock and bring to a boil. Simmer the soup over moderate heat until the zucchini is tender—about 10minutes.

Working in batches, puree the soup in a blender until smooth. Rewarm the soup in a saucepan, season with salt and pepper and whisk in the creme fraiche or sour cream. Ladle into bowls and garnish with hot sauce.



Recipe adapted from Food & Wine Annual Cookbook 2012.


  1. Making this tomorrow! Looks so yummy!

  2. Haobo says

    I love pink tile too! Great photo, pretty white floerws.It must be wonderful to now be close enough to spend time with your Mom!Loving where you live gives you a sanctuary!Have a great weekend.

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  4. Doubled your recipe, used a mix of oatmeal and whole wheat flour (didn’t have enough flour), shredded apples with the skins on (lazy), 1/2 the sugar (preference). They will be good for breakfast for our crew of six this week. I enjoyed this as a base recipe and will come back to experiment more.

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