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Monday
Oct102011

Zucchini Soup with Garlic Toasts

 

Here's a great soup for fall.  It uses up some of those zucchini and is easy, fast and healthy.  I just add wine and chicken broth and fresh chopped chives for added flavor. The garlic toasts are a snap to make and add a nice touch to the soup.

I made a great big batch and froze it in containers for winter, along with a big batch of this soup.  It's so nice to pull out soups like this for a nice warm winter lunch.  

Zucchini Soup with Garlic Toasts 

 

for a printable recipe, click here

2 tablespoons olive oil
2 tablespoon butter
1 medium onion, chopped (about 1 cup)
salt & pepper
2 garlic cloves
2 pounds of zucchini, sliced
4 cups chicken broth
1/2 cup white wine
3 tablespoon chopped chives, divided 
6 slices baguette bread
1 garlic clove
1/2 cup grated cheese (like Grana Padano or Parmigiano Reggiano) 

Cook the onion in the olive oil and butter in a large stock pot with a little salt and pepper for several minutes until the onion is soft. Cook over medium low heat, slowly, so the onion doesn't burn.  Grate one of the garlic cloves over the onions and cook for just a minute or so, until garlic is a little soft. 

Add the sliced zucchini into the pot and cook, covered, for about 10 minutes. Add the chicken broth, wine and 2 tablespoons of the chopped chives and cover again and cook for another 10 minutes.  Taste and adjust the seasoning, adding more salt if needed (especially if you used low-sodium chicken broth).  

Take an immersion blender and puree the soup. (If you don't have one, pour the soup into a blender and puree).

Meanwhile, preheat your broiler.  Place the bread slices on a baking sheet and broil just until toasted and golden. Take the second garlic clove and rub over the warm bread. 

Serve the soup with the grated cheese, fresh chives and a garlic toast on top.

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Reader Comments (20)

Thank you for posting video, it makes everything that much more do-able and the music is perfect!

October 10, 2011 | Unregistered CommenterChi Chi

This looks amazing. I think I could get my husband to consume zucchini this way. YUM!

October 10, 2011 | Unregistered CommenterNoelle @singerinkitchen

this looks divine,what a great way to use a underused and in my opinion completely under rated vegetable.Thanks for sharing.

October 10, 2011 | Unregistered Commenterimbottito

I have made this kind of soup a long time ago, and it got forgotten. Thanks for bringing it back to me!, I used to add some smoked salmon and mascarpone, and the crostini (garlic toast) as a side. Thanks again.
Regards from The Netherlands

October 10, 2011 | Unregistered Commenterdutchy

what a lovely step-by-step recipe and video, thanks!!

October 10, 2011 | Unregistered CommenterMetichinni

Thanks for the recipe! I also make a similar soup using cauliflower instead of zucchini. Garnish it with smoked salmon and chives for something special.

October 10, 2011 | Unregistered CommenterFoodie Realtor Chick

what is a good substitute for zucchini? it is very rare to find zucchini here in my country

October 10, 2011 | Unregistered CommenterPam

From The Italian Dish:

Pam: What country do you live in?

October 10, 2011 | Registered Commenter[Elaine]

Now that youngest daughter, a soup hater (how this happened, I do not know!) is off at college, her father and I are eating a lot more soup! This sounds delicious. Thank you for sharing.

One of my recent posts: http://www.foodlustpeoplelove.com/2011/10/roasted-pumpkin-soup.html Also great for Autumn.

October 11, 2011 | Unregistered CommenterStacy

This sounds delicious. I think it will be my first soup of the season.

October 11, 2011 | Unregistered CommenterFrancesca

This does look absolutely delicious. I love soup and garlic bread.

October 11, 2011 | Unregistered CommenterNeil | Butterfield

So welcoming! I put a lot of it in the freezer already - my recipe is very similar. Creamy without the cream. Perfect with the garlic toasts.

October 11, 2011 | Unregistered CommenterClaudia

This is a really delicious soup and even my little grandkids loved it! It is an excellent way to utilize the bumper crop yielded by my little garden!

October 12, 2011 | Unregistered CommenterLisa

What a lovely looking soup. The ingredients seem very soothing and tasty.

October 13, 2011 | Unregistered Commenterjudee@ gluten free A-Z

Since my husband saw this recipe for this amazingly delicious and easy soup, he's made at least 6 recipes in 3 weeks - he makes for us, for friends, and for out freezer.
It is wonderful!!!!!!!!!!!! thanks for sharing!

October 26, 2011 | Unregistered CommenterClaudia

Looks like a abulous way to use up the squash from the garden and get a head start on winter cooking. Going to make today :) thanks!!!!

September 3, 2012 | Unregistered CommenterJules

Just a question, The chicken stock & wine you add in your video, can I just add 1 liter of water with a chicken stock cube and a bit of white wine? Might sound as a stupid question, but I'm not sure if I'll get the same....Wanted to try this recipe out this week...
Grazie Elaine.

October 22, 2012 | Unregistered CommenterLetizia

From The Italian Dish:

Letizia: Yes, you can absolutely do that! In fact, I've done that very thing myself. Chicken stock cubes are very convenient. Just thrown them in and add in the correct amount of water for the stock.

October 22, 2012 | Registered Commenter[Elaine]

Grazie mille Elaine! Will try and let you know!

October 23, 2012 | Unregistered CommenterLetizia

Can I use yellow squash instead of zucchini? I have a lot from my garden.

September 5, 2013 | Unregistered CommenterArleen

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