I love fall! One of the reasons I love it so much is because it is finally cool enough to be in my kitchen cooking and baking. And of course this aligns with the gardens being ready to harvest. Not that I have a garden. But I have friends that do and they love to share. I got some great zucchini the other day from my friend and I wanted to make some zucchini soup. I had never made it before so I found a recipe that I like at Heartzipper. (who also happens to be my sil.) Her recipe is so yummy. I highly recommend checking out her blog. She does great reviews and amazing giveaways. I changed the recipe up a little bit but please take a look at her recipe and give them both a try.
For my soup you will need:
1-2 large zucchini (it’ll make about 6 cups of pureed zucchini)
4-6 bouillon cubes (either veggie or chicken)
1/2 cup (1 stick) butter
1/2 cup of flour
2 tsp garlic powder
2 tsp onion powder
1 tsp season salt
1/2 tsp Oregano
1/2 tsp basil
2 carrots shredded
2 cups heavy whipping cream
1 cup water (use the water that you’ll boil your zucchini in)
First you’ll want to cut your zucchini into 1″ chunks. Cover with water and boil until soft.
Take 1 cup of the water out and set aside. Drain the water off the zucchini then puree the zucchini in your blender. You should get about 4-6 cups. Set aside. (While it is boiling its a good time to shred your carrots. I use my cheese grater to shred mine.)
In your pot add the butter, flour, garlic powder, onion powder, season salt, bouillon cubes,oregano and basil. Heat over medium heat until you form a paste. Slowly add your water a little at time stirring while you add. If you add the water too fast you’ll end up with lumps.
Add your pureed zucchini to your paste. Again you will want to do this slowly to avoid lumps.
Add your carrots and heavy cream. Let simmer on medium heat for about 20 minutes and enjoy!