Best summer soup ever!

This soup couldn’t be easier, quicker or cheaper to enjoy.

“If I got this in an expensive restaurant, I’d be really happy with it,” said Stoic the Vast on first tasting this elegant and easy zucchini soup, adapted from a recipe. That’s our highest praise. If we’d paid real money for it (instead of “just” raising or buying the groceries), we’d still like it a lot.

It takes hardly any time to prepare, has hardly any calories, uses up lots of zucchini and costs pennies, if that. And it’s yummy.

To the original recipe that popped up on my Facebook timeline, I added about one cup cooked brown rice. Gave it a little more heft as a main dish and didn’t compete with the other flavors.

If you have an immersion blender (available at for as little as $10), the whole project becomes ridiculously simple, no transferring from cooking pot to food processor, one less cooking container to wash. I could even make this after work, I think.

Zucchini soup

1/2 small onion

2 cloves garlic

3 medium zucchini (or more if you have them to get rid of)

32 ounces vegetable broth (so you can invite vegetarians over)

2 tablespoons sour cream (reduced fat if you’re going to be a martinet)

1/2 cup cooked brown rice, optional

Salt and pepper to taste (I probably used 3/4 teaspoon salt and 1/4 teaspoon black pepper)

Extra virgin olive oil for drizzling

Grated Parmesan for garnish

Pour broth into soup kettle. Add zucchini and onion in small chunks and peeled garlic cloves. Bring to a boil, reduce heat and cover, simmering for 20 minutes. Use immersion blender to whiz vegetables until smooth, add sour cream (and rice if using) and stir. Season to taste with salt and pepper. Drizzle olive oil over each of 4 servings and sprinkle some grated Parmesan on top. With a toasty piece of naan and a perfect peach, makes an equally perfect summertime supper.


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