Zucchini Soup with Garlic Toasts
October 10, 2011
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.
Reader Comments (23)
Thank you for posting video, it makes everything that much more do-able and the music is perfect!
This looks amazing. I think I could get my husband to consume zucchini this way. YUM!
this looks divine,what a great way to use a underused and in my opinion completely under rated vegetable.Thanks for sharing.
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
what a lovely step-by-step recipe and video, thanks!!
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.
what is a good substitute for zucchini? it is very rare to find zucchini here in my country
From The Italian Dish:
Pam: What country do you live in?
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.
This sounds delicious. I think it will be my first soup of the season.
This does look absolutely delicious. I love soup and garlic bread.
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.
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!
What a lovely looking soup. The ingredients seem very soothing and tasty.
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!
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!!!!
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.
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.
Grazie mille Elaine! Will try and let you know!
Can I use yellow squash instead of zucchini? I have a lot from my garden.
This sounds so delicious! I love zucchini. I love soup. I love crunchy toast in my soup. Thank you so much!
This is fast, easy, and delicious! If your zucchini are a little bitter like mine were, add a touch of lemon and honey to the finished soup. Thanks for this great recipe!
How many cups of soup in total does this recipe make? Thank you in advance for your reply.