Cream of Zucchini Soup (and Easy Bruschetta)
Prep Time: 25 minutes (only about 5 minutes hands-on)
Meal Notes: The short list of ingredients in this recipe make a fresh and healthy, but still amazingly satisfying soup. I typically serve it with a quick bruschetta, as pictured.* This soup will make about 4 servings.
1/2 small onion
2 cloves garlic
3 medium zucchini
32 oz chicken or vegetable broth
2 Tablespoons sour cream
Salt and pepper to taste
Parmesan cheese (optional)
Prep: Slice the onion. Mince the garlic. Chop the zucchini into large pieces, leaving the skin on.
Cook vegetables: In large pot, combine broth, onion, garlic, and zucchini. Cook over medium heat, bringing to boil. Then lower heat, cover, and simmer for about 20 minutes.
Puree vegetables: When vegetables are tender, remove from heat and puree with an immersion blender (alternately, pour soup into a regular blender to puree). Add the sour cream and puree again, until smooth.
Finish: Season with salt and pepper to taste. Sprinkle with Parmesan cheese before serving.
*Easy Bruschetta: This is my own version of bruschetta. It’s fast, easy, and adds a nice pop to any meal, but especially soup. It’s one of my go-to sides:
3 vine-ripened tomatoes
Basil, fresh or dry
Salt and pepper
Prep: Preheat oven to 350 degrees. Dice tomatoes. Slice bread and then cut each slice in half.
Toast Bread: Combine some garlic powder and olive oil in a small bowl. Brush each slice of bread with the garlic powder mixture. Place bread on a baking sheet and stick in oven to toast for about 5-10 minutes, depending on your desired level of toastiness.
Prepare tomato mixture: Dice tomatoes and then combine in a small bowl with a few pours of balsamic vinegar, a few pours of olive oil, and salt, pepper, and basil to taste.
Finish: When bread is has started to brown, remove from oven. Top each toasted slice of bread with a little of the tomato mixture. Sprinkle with Parmesan cheese before serving.