Spicy Zucchini Soup
Spicy zucchini soup made with fresh zucchini, jalapeno, aromatics, lemon and a touch of cream. The best creamy zucchini soup... ever.
- Author: Julie Andrews
- Prep Time: 10-15 mins
- Cook Time: 15-20 mins
- Total Time: 25-35 mins
- Yield: Serves 8
- Category: Soups
- Method: Stove-Top
- Cuisine: American
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ medium yellow or white onion, peeled and diced
- ½ medium jalapeno, seeded and sliced
- 5 small zucchini (about 1 ½ pounds), cubed
- 2-3 cloves garlic, peeled and sliced
- 2 ½-3 teaspoons coarse salt
- ¾ teaspoon black pepper
- ¼ teaspoon celery salt
- 2 cups unsalted vegetable stock
- Zest and juice from ½ medium lemon
- 3 tablespoons half and half or heavy cream
- In a Dutch oven, heat olive oil or butter to medium heat. Add the onion and jalapeno and sauté 5-6 minutes or until slightly soft. Add the zucchini and sauté another 5-6 minutes or until soft. Stir in the garlic, salt, black pepper and celery salt 30-60 seconds or until the garlic is fragrant.
- Add the stock and bring to a simmer for 8-10 minutes or until the zucchini is very soft. Use an immersion blender to puree the soup until smooth. (Alternatively, transfer the mixture to a blender and puree until smooth, then place back in the pot.)
- Stir the lemon zest and juice and half and half or cream into the soup. Taste and adjust seasoning, if necessary.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 65
- Sugar: 4g
- Sodium: 530mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 6mg
Keywords: soup, soups, zucchini, summer, produce