Zucchini Soup

Zucchini are everywhere in the summertime, which is why we always need simple ways to use them all up before the season is over. You can serve this Italian-inspired soup warm or at room temperature.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 6 servings
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Ingredients

1/4 cup plus 2 tablespoons olive oil

5 large zucchini (about 3 pounds total), 4 chopped into 2-inch pieces, 1 very thinly sliced into rounds on a mandoline

1 yellow onion, chopped into 2-inch pieces

Kosher salt and freshly ground black pepper

4 cups warm water

Lemon Oil, recipe follows

Lemon Oil:

1/2 cup olive oil

1/2 lemon, cut into quarters, seeds removed

Directions

  1. Heat the 1/4 cup olive oil in a large Dutch oven over medium heat. Add the chopped zucchini and onions. Season with salt and pepper and toss to coat. Increase the heat to high and add the water. Bring to a boil and cook for 8 minutes.
  2. Meanwhile, in a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Working in batches, lay the sliced zucchini in a single layer in the skillet. Cook until golden, about 1 minute per side. Transfer to a plate lined with paper towels. Sprinkle with salt. Continue until all the sliced zucchini is cooked.
  3. Working in batches, transfer the soup to a blender and blend until smooth. Add salt and pepper to taste, pour into bowls, drizzle with Lemon Oil and top with the fried zucchini. 

Lemon Oil:

  1. Combine the oil and lemon in a blender and blend until smooth. Strain through a fine-mesh sieve set over a liquid measuring cup. Set the lemon oil aside until ready to use. The oil can be stored in an airtight container and refrigerated for up to 3 days.
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