To me, cream of zucchini soup is an all-season soup. It'll warm you up in the Winter, but is an amazing Spring or Summer dish when the vegetables are in season. It's light, yet rich, and incredibly easy to make.
When we went to Tanzania last winter we stayed at a hotel in between safaris that served the most decadent cream of zucchini soup. I was still recovering from a nasty bug that I caught earlier in the trip and only got to half enjoy it. But, I remember being absolutely crazy for it and wishing I had the stomach to eat more. Since, I have continuously told myself that I would make my own version so I can stop day dreaming about it and start living it.
I love cream of anything soup. And I am willing to bet that if you are a fan of the broccoli cheddar goodness that's served up at Panera, you probably are too. Who knew that so many vegetables could be created into soups that taste like cheating? Let me tell you, this cream of zucchini is nothing to feel guilty about! You could theoretically load it up with creams and butter to give it a truly rich and guilt-ridden meal, but why do that when you don't need to?
This soup is naturally smooth and creamy on its own from the softened and blended onions, garlic and fresh zucchini. So creamy, in fact, that you'll find yourself wanting to skip the spoon and slather it on some fresh french bread instead. (Guilty! Sooooo guilty.) I did add milk and sour cream, but it is just a small amount to bulk this bad boy up a little. Not enough for it to be considered “unhealthy,” but that's just me.
And, in typical Life She Lives fashion… you can do whatever the heck you want on top! I love toppings, but not all toppings are created equal. This soup is amazing topped with fresh grated parmesan cheese and toasted pine nuts, or julienned zucchini with a dollop of sour cream. I honestly can't tell you which way I like better because I had two servings and did both. Hey, YOLO right.
Time to go heat up a bowl… enjoy!