Zucchini Broccoli Soup

I’m growing zucchini this year for the very first time. I’ve been peering at my zucchini plant daily and anticipating the overabundance of zucchini that everyone seems to complain about, leaving bags of zucchini on the front steps of unsuspecting neighbors . So far the total zucchini tally is three and the score is Nanette two, squirrels one. The recipe for this zucchini broccoli soup was beckoning to me, calling for only two zucchini (no coincidence I’m sure) and fresh broccoli. This recipe is from The Soup Sisters Cookbook, edited by Sharon Hapton with Pierre A. Lamielle and modified slightly by yours truly.

Zucchini Broccoli Soup

It might surprise you to learn that botanically speaking, zucchini is definitely a fruit. By definition, a fruit contains seeds on the inside and a vegetable doesn’t. Not only does it have seeds, this summer squash grows on the flowering part of the zucchini plant. So why do so many people think of zucchini as a vegetable? When people in the cooking world classify foods as fruits or vegetables, they typically do so based on taste and not science. Vegetables are usually less sweet than fruits and that’s how we think of zucchini. Nutritionally, zucchini is no feather-weight. According to Pam Hofstetter, RD, LD, vitamins A and C, which are found in zucchini, can boost your immune system and help with vision. However, don’t peel the skin off, cautions Ms. Hofstetter. The dark green skin has the most vitamins. When selecting zucchini, go smaller rather than larger. Bigger zucchini can be bland, tough and full of seeds.

This luscious soup is creamy with a mild, sweet, nutty  flavor and does not have any added dairy. It’s easy to make with just a couple of the vegetables that are so bountiful at the height of the summer months and it freezes very well.

Assemble the ingredients. 

Over medium heat, sauté the onion until softened. Add the zucchini, shallot and garlic. Cook over medium heat for five minutes,  stirring occasionally. Add all of the broccoli and the chicken stock. Add a 1/2 teaspoon of salt at this point.

Bring to a boil over medium heat, then cover and simmer until all the vegetables are completely softened. This should take around 30 to 45 minutes. Allow the soup to cool for 5 minutes. Purée the soup until smooth. I use a blender, being careful only to fill the blender container half-way with the hot soup. Filling it any higher can result in the top of the blender flying off and hot soup exploding everywhere, such as the ceiling, walls, cupboards…you’ve got the idea. And trust me, I know from whence I speak. You can also use an immersion blender to purée the soup. Taste the soup and add salt to taste.

Serve hot and garnish with pita chips if you like. Enjoy a bowl of summer’s finest.

Print Recipe

Zucchini Broccoli Soup

Soups and Salads

By The Soup Sisters Cookbook, Tara O'Brady, modified by me – Serves: 6

Prep Time: 15 minutes – Cooking Time: 45 minutes – Total Time: 60 minutes

Made with zucchini and broccoli, this is a luscious, creamy soup with a mild, sweet, nutty flavor. Easily prepared with a couple of summer's most abundant vegetables, this soup does not have any added dairy ingredients.

Ingredients

• 1 pound zucchini, diced (2 medium zucchini)
• 1 medium onion, diced
• 1 shallot, peeled and diced
• 2 cloves garlic, finely minced or grated
• 1 tablespoon olive oil
• 1 pound broccoli, chopped
• 4 cups water
• 2 teaspoons consomme powder
• 1/2 teaspoon salt (more to taste at the end of cooking)

Instructions

1

Add 1 tablespoon of oil to a large pot over medium heat. Sauté the onion in the oil until softened.

2

Add the diced zucchini, shallot and garlic to the pot. Continue to sauté for a few minutes longer. Add the broccoli to the pot. Stir all the vegetables together.

3

Add the consomme powder to the water. Add the consomme to the pot of vegetables. Bring to a boil over medium heat. Add 1/2 teaspoon of salt. Cover the pot and simmer over medium-low heat until the vegetables are soft. This will take 30-45 minutes. Allow the soup to cool for 5 minutes.

4

Purée the soup until smooth using a blender or an immersion blender. Taste the soup and add up to another 1/2 teaspoon of salt, to taste.

5

Serve hot.

Notes

When puréeing the soup only fill the blender container 1/2 way with hot soup. Purée the soup in two or three batches as necessary to prevent the top of the blender from flying off and exploding soup redecorating your kitchen. “Learn from the mistakes of others. You can’t live long enough to make them all yourself.”― Eleanor Roosevelt