Zucchini Soup Recipe

The perfect fusion between cream of zucchini soup and the classic rustic summer squash soup grandma’s used to make before the Vitamix and food processors replaced the nostalgic box grater. Made without heavy cream and finished with a good for you cashew sour cream instead, healthy, dairy-free and lovely served hot or cold like a gazpacho, the best!

Course Soup

Cuisine European

Keyword summer squash soup, zucchini soup

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 173kcal

Author Florentina

Ingredients

1 yellow onion diced
3 garlic minced
1 carrot peeled + grated
5 small zucchini or yellow squash grated
4-5 cups water
2 bay leaf
2-3 Tbsp nutritional yeast
1 tsp sea salt + more to taste
1/2 bunch fresh dill roughly chopped
Black pepper freshly cracked
Cashew Sour Cream
1 cup raw cashews
1/3 cup lemon juice
1/2 cup water

Instructions

Make Ahead Sour Cream: Soak the cashews in hot water for 20 minutes. Drain then add them to the Vitamix blender together with the water and lemon juice. Puree on the smoothie setting until silky and creamy smooth. Add another splash of water if you feel it needs it for the blender to run properly. Transfer to a container and refrigerate until needed.
1 cup raw cashews, 1/3 cup lemon juice, 1/2 cup water
Grate the zucchini through the larger side of a box grater and set aside. Grate the carrot.
5 small zucchini or yellow squash
Preheat a heavy bottom large soup pot over medium hight heat and sauté the onion and carrot with a pinch of salt until softened and the onion starts to get a little color. Push the veggies to the side, drizzle a little bit of olive oil in the center and add the garlic, cook just until fragrant and give everything a mix. (You can sautee In a light drizzle of olive oil or a splash of water for oil-free WFPB).
1 yellow onion, 1 carrot, 3 garlic
Add the grated zucchini, bay leaf and sea salt and turn up the heat. Stir and let everything cook together until the zucchini starts releasing its moisture. Stir in the nutritional yeast if using then add the water. (Use only 4 cups of water for a thicker soup and add more for desired consistency).
5 small zucchini or yellow squash, 2 bay leaf, 2-3 Tbsp nutritional yeast, 1 tsp sea salt, 4-5 cups water
Bring the soup to a simmer and partially cover with a lid. Cook for 20 minutes for the flavors to mingle then remove from heat. Discard bay.
Carefully transfer about 1/3 of the soup to a powerful blender and puree on the hot liquid setting until silky smooth. Mix it back into the soup pot. Adjust seasonings to taste with more sea salt and freshly crackled black pepper.
Black pepper
Stir in about a 1/3 of the cashew sour cream and half of the dill. Taste and add more of each as desired or serve on the side alongside bread, fresh garden chili peppers or diced garden tomatoes with lots of black pepper.
1/2 bunch fresh dill, Cashew Sour Cream

Notes

Should I peel zucchini? - Absolutely NOT! The skins are tender, delicious and packed with vitamins so keep them on!
On Storage - Like most soups this one keeps well in the fridge up to 5 days and can be frozen up to 5 months. Reheats beautifully on the stovetop or microwave oven. If your garden is overflowing with summer squashes that need using up, it’s a great idea to grate and freeze them alongside carrots for a great soup base ready to be made straight from the freezer late into fall and winter when the garden stops producing the beautiful produce.

Nutrition