Zucchini Garlic Soup

Recipe courtesy of Recipes from the Kitchn

Prep Time: 15 minutes

Cook Time: 1 hour

Servings 6


  • 2  tbsp  unsalted butter 
  • 1/2    onion  sliced
  • 4  cloves  garlic  sliced thinly
  • 2  medium  zucchini 
  • 2  cups  chicken or vegetable broth 
  • 1/4  tsp  powdered ginger 
  •     salt  to taste
  •     pepper  to taste


Melt the butter in a heavy 4-quart pot over medium heat. When it foams, add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn’t brown; you want everything to sweat.

When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.

Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel.

Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld.

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