Cream of Zucchini Soup Print Email

4 cups cubed, unpeeled zucchini squash
4 cups chicken broth or stock (More Than Gourmet brand suggested)
2 baking potatoes, peeled and cut into medium cubes
1 medium yellow onion, peeled and diced
3 cloves fresh garlic, peeled and chopped
1 teaspoon dried thyme (or substitute 1 tablespoon fresh thyme)
1/2 teaspoon freshly grated black pepper (plus more to taste)
sea salt to taste

Simply place all the ingredients together in a large soup pot, cover and bring to a low boil.

Continue to cook, covered at a very low boil for 20 minutes, or until the cubes of potato are very soft.

When everything is soft, remove from heat and allow to cool a bit before carefully blending until smooth with an immersion blender, or blender (take care, hot liquids can react violently!). Adjust seasoning and serve with a rustic loaf, or try some of the garnish ideas below (serves 4)

Grated raw zucchini
Light cream swirl
Fresh thyme leaves
Minced chives
Low-fat plain yogurt
Diced bacon
Sauteed mushrooms

Adapted from