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Chilled Zucchini Soup with Fresh Herbs
Prep Time
10 mins
Cook Time
25 mins
Chilling Time
2 hrs
Total Time
35 mins
 

A wonderful starter or a light summer meal, this creamy soup has major flavor that's highlighted with fresh herbs. 

Course: Soup, Starter
Cuisine: American, French
Keyword: Chilled Soup, Heal Your Headache, Zucchini Soup
Author: The Dizzy Cook
Ingredients
  • 2 tbsp butter or ghee
  • 3 shallots, roughly chopped
  • 3 garlic cloves, peeled and rough chopped
  • 1.5 lbs fresh zucchini, washed and cubed into 1/2 inch pieces
  • 1 tsp dried thyme
  • 1 bouquet garni I used a handful of fresh parsley, a bay leaf, and a few sprigs of lemon thyme all tied together with twine
  • 1/2 cup organic heavy cream *Watch for additives like carrageenan. Can sub coconut cream for non dairy option if tested on HYH
  • 32 oz (4 cups) vegetable or chicken stock *Try the instant pot recipe I just posted!
  • fresh dill and chives for garnish *Don't skip this! it's totally worth it
Instructions
  1. In a very large, heavy bottomed pot or dutch oven, melt the butter over medium heat and add the shallots. Sautéing for 1-2 minutes, while stirring. Add the garlic and sauté another minute or two until fragrant and soft. 

  2. Add the zucchini to the pot and continue cooking on medium heat till softened, about 4-5 minutes. Then add the stock, bouquet garni, dried thyme. Bring the soup to a low simmer (not boiling) for 15 minutes. No need to cover the pot. 

  3. After 15 minutes, remove the bouquet garni and add 1/2 cup of heavy cream. Stir until combined and remove from heat. Allow the soup to cool for a little bit and then place all the contents into a high speed blender. You'll have to do this in batches depending on the size of your blender. Blend until smooth. 

  4. You can either stick the whole blender in the fridge or place into a large bowl. Allow the soup to chill for at least 2 hours, if not more. The flavors will become much stronger the longer it sits. 

  5. I like to serve this as an appetizer, but it also makes a wonderful light meal. The garnish of dill and chives are definitely necessary!! Soup will keep 3-4 days.