Print

Spicy Zucchini Soup

Spicy zucchini soup made with fresh zucchini, jalapeno, aromatics, lemon and a touch of cream. The best creamy zucchini soup... ever.

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.)
  3. Stir the lemon zest and juice and half and half or cream into the soup. Taste and adjust seasoning, if necessary.

Notes

Baking Tip: The cake is done when the cake is set (no longer jiggly in the center) and a toothpick inserted into the center comes out clean.

Nutrition

Keywords: soup, soups, zucchini, summer, produce