Zucchini soup is the perfect way to use up zucchini and keep you warm during early fall days.
- 2 tablespoons olive oil
- 3 - 4 medium zucchini diced
- 5 cloves garlic minced
- 1 yellow onion diced
- 2 medium yukon gold potatoes peeled and diced
- 3 cups chicken broth
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 2 tablespoons worchestershire sauce
- 2 tablespoons sour cream
Heat olive oil in a skillet over medium heat. Once hot add zucchini, garlic and onion. Cook 5 - 7 minutes or until vegetables are soft.
Stir in potatoes and chicken broth. Cook until potatoes are fork tender.
Using an immersion blender, blend soup until smooth. You can also carefully transfer the soup to a blender and blend it that way.
Stir in remaining ingredients. Mix well. Adjust salt and pepper if needed. Serve hot.
Note: I had some extra zucchini so I shredded a bit for a garnish. It's not necessary but makes for pretty presentation.
Keywords: Food, Recipe, soup, squash soup, summer, Vegetarian, zucchini, zucchini soup