We’ve been having some much-needed rain lately, and whenever it rains, I like to make a big pot of soup. There’s something about having soup bubbling on the stove that makes the day less dreary. Okay, so this soup doesn’t bubble on the stove all day, it only takes about thirty minutes to make. But it tastes like it could have been on the stove all day. It’s creamy and thick, like something delightfully bad for you. Except it’s healthy.
This soup would be a great way to use up all of that zucchini you have hanging around from your garden at the end of the summer. It also provides a great reason for me to get out my immersion blender. If you don’t have an immersion blender, you can still make this. Carefully put small amounts of it into a blender (don’t fill the jar of the blender more than halfway – hot liquids expand in a blender), and remove the cap from the lid and then cover the lid with a dish towel (this allows heat to escape without getting blended soup all over your kitchen).
Creamy Zucchini Soup
- 1/2 small onion, quartered
- 2 cloves garlic
- 3 small zucchini skin on cut in large chunks
- 32 oz fat-free chicken broth
- 2 tbsp reduced fat sour cream
- salt and pepper to taste
Combine chicken broth, onion, garlic and zucchini in a medium pot.
Cook, uncovered, on medium heat until it reaches a boil.
Lower heat, cover, and simmer until zucchini is tender, about 20 minutes.
Remove from heat.
Add the sour cream.
Using an immersion blender, purée till smooth.
Add salt and pepper to taste.
Makes 4 servings.