Zucchini Velvet Soup and Freezer Soup Base
Transform garden abundance into a creamy Zucchini Velvet Soup! Make a double batch and freeze half (without the milk and parsley) as a soup base for an easy heat-and-eat meal later.
This recipe will rescue you from the mountain of summer squash staring you down.
Visit the squash patch at Chocolate Box Cottage and then come into my kitchen where we will make this recipe together!
I will not be the one who tells you you planted too many zucchini plants. Not me. I love zucchini every which way it is prepared. Never get tired of it.
If you’re like me and could eat zucchini all year long, this recipe is for you.
If you’re not like me and become weary of dealing with the shameless generosity of this garden staple, this recipe is also for you!
Don’t like zucchini? Guess what – this recipe is for you, too. I have made Zucchini Velvet Soup for more than one person who professed an intense dislike for the vegetable and found, to their own utter astonishment, that they LIKED it!
Looking for summer squash seeds?
One of my favorite seed companies, Botanical Interests, offers a glorious selection of summer squash seeds in packets so beautiful they are individual works of art: and at no greater expense than run-of-the-mill packets found at retail stores. In fact, you might even find a seed rack dedicated to Botanical Interests Seeds at your local garden shop!
Let’s get right to the recipe! Save it, print it, cook it, and make it again. Zucchini Velvet Soup is a keeper. It pairs well with crackers or Cream Biscuits / Cream Scones.
You might even consider making Zucchini Velvet Soup as a first course in a zucchini-themed luncheon. What other dishes would you serve? I would love to hear your ideas in the comments!
From garden to table or the freezer in 30 minutes – or BOTH if you make a double batch! Serve one batch for lunch and freeze the rest.
Yellow squash also work in this recipe! Your soup will be a beautiful bright yellow color, if you use yellow crookneck squash, and have a nuttier taste.
PrintZucchini Velvet Soup
You’ll love to eat this soup year-round. It tastes fresh and buttery and comforting all at the same time, and is a lovely green color. In the summer, when zucchini abounds, make a double batch. Eat half of it for lunch, and freeze half (without the milk and parsley) for later. Substitute yellow crookneck squash to make a bright yellow soup with a mildly nutty flavor.
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 minutes
- Yield: 4 servings
- Category: soup
- Method: stovetop
- Cuisine: American
Ingredients
1 1/2 pounds (470 g) zucchini, about 3 medium
3/4 cup (175 ml) water
3/4 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon fresh thyme or a generous pinch dried thyme
3 tablespoons (40 g) butter
2 tablespoons (7 g) finely chopped onion
3 tablespoons (25 g) all-purpose flour or 1/4 cup coconut flour
1/2 teaspoon salt
freshly ground pepper
2 cups milk (500 ml; dairy or reduced-fat coconut or almond milk)
minced fresh parsley or basil, for garnish
Instructions
1. Wash and slice zucchini. Place in a medium saucepan with water, ¾ tsp salt, sugar, and thyme. Bring to a boil; cover and simmer until tender, about 15 minutes. Puree until very smooth in a blender, or puree right in the pan with an immersion blender.
2. In a large saucepan over medium heat, sauté onion in butter until tender, but do not allow to brown. Whisk in flour and continue stirring until mixture is golden and bubbly. Add ½ tsp salt, freshly ground pepper, and pureed zucchini. *If you are planning to freeze the soup for future use, do not add milk and parsley now. Let it cool somewhat and package in freezer containers or wide-mouth jars leaving 1-inch headspace. Label with date and directions. For each 2 cups soup base, you’ll want to add 1 cup milk when you heat and serve the soup.
3. If you are going to serve the soup immediately, whisk in the milk and heat until somewhat thickened, whisking occasionally. Do not allow soup to boil or it will curdle. Taste for seasoning and adjust if needed.
4. Ladle into soup mugs and serve garnished with a sprinkling of minced fresh parsley and crackers or biscuits/scones on the side.
Notes
To use frozen soup base, let it thaw overnight in the fridge or pop it out of the container into a pan and thaw, covered, over low heat. Once liquid, stir in 1 cup of milk (dairy, almond, or low-fat coconut) per 2 cups of Zucchini Velvet Soup base or skip the milk and serve as is.
Include Zucchini Velvet Soup Base in your preserving plans this summer.
You will look forward to warming this creamy smooth soup on cold winter afternoons.
Zucchini Velvet Soup Base is mentioned in this Cottage Diary entry:
https://chocolateboxcottage.tv/cottage-diary/preserving-season-begins/
2 Comments
I made this except I used some button squash. Turned out great!
I was wondering if there’s a way to dehydrate this recipe (and how to go about it) because I don’t have a whole lot of freezer space, thanks!
★★★★★
I have not tried it but it’s an interesting thought.