Creamy Zucchini Soup

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I don’t have a green thumb, not in the least, and I’ve never had a garden. But that doesn’t mean that I haven’t thoroughly enjoyed the fresh vegetables and fruits from my friends’ backyard gardens 🙂 When I don’t get produce from their generosity I will hit up the Farmer’s Market for some fresh veggies. One of my favorites is zucchini.

I find it interesting that we as a culture tend to view soup as a fall/winter offering. Rarely will we serve it in the summer months. I asked myself why the other night, and could only come up with the thought that it’s hot and you don’t want to slurp something hot on a hot summer day. Yet we eat other ‘hot’ things in summer. Hmm…. in any case, I took my fresh zucchini the other night, along with some other fresh vegetables, and prepared a pot of Creamy Zucchini Soup from a recipe I adapted from Ladies’ Home Journal. It was definitely worth defying the norms of soup in summer to make and eat this 🙂

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Creamy Zucchini Soup

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Serves: 4 servings

Ingredients

2 tbsp unsalted butter
1 cup chopped celery
1 cup diced green bell peppers
1 cup diced onions
2 medium zucchini, diced
1 can, 14 oz, vegetable broth
1 tsp sea salt
1½ cups milk
1 tbsp cornstarch
½ cup grated Parmesan
¼ tsp pepper
Shaved/Shredded Parmesan Cheese for garnish

Instructions

In a 6 quart pot, heat the butter over medium-high heat and and then add the celery, bell peppers and onions. Sauté until soft, about 10 to 12 minutes.
Add the zucchini, vegetable broth and salt to the pot, bringing it to a simmer, and then cook for about 10 minutes.
While the soup mixture is simmering, whisk together the milk and cornstarch and then blend into the soup. Bring soup back up to a simmer, stirring and then slowly add the grated Parmesan cheese and the pepper. Stir until combined.
Serve hot with shaved/shredded Parmesan cheese on top.