Zucchini Velvet Soup

Zucchini Velvet Soup

5 from 2 reviews

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.


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


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.





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.

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