Zucchini Soup


1 medium onion
1 tablespoon oil
1/2 teaspoon salt (plus more to taste)
4 medium zucchini
3 to 4 cups chicken broth
Dash black pepper (freshly ground)


  1. Peel, and chop the onion. Since the soup gets pureed, there’s no need to be too precise about the chopping.
  2. Heat a medium pot over medium-high heat and add the oil. When the fat is hot, add the chopped onion and the salt.
  3. Cook, stirring occasionally, until the onion is translucent and tender – about 5 minutes.
  4. Meanwhile, trim and chop the zucchini. Add the zucchini and broth to the onion.
  5. Raise the heat to bring everything to a boil, and then reduce the heat to maintain a steady simmer and cook, stirring occasionally to keep things from settling too much, until the zucchini is very tender, about 15 minutes.
  6. Using a hand-held immersion blender, blend the soup until it’s smooth to your liking.
  7. Add salt and pepper to taste.

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