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Creamy Zucchini Soup with Popcorn Garnish
5 from 9 votes

Creamy Zucchini Soup with Popcorn Garnish

This soup is basically blended up zucchini. It has no cream in it (other than to garnish) yet it's so smooth and rich. Also, POPCORN!!

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4
Calories: 119 kcal
Course: Soup
Cuisine: American

Ingredients

  • 3 tablespoons butter any combination of the two is fine, or olive oil
  • 1 medium onion chopped
  • 2 cloves garlic smashed and then roughly chopped
  • 6 smallish zucchini about 1 and 1/2 pounds
  • 2 & 2/3 cups water
  • 2 teaspoons chicken bouillon
  • 1 teaspoon kosher salt
  • 1/2 to 1 teaspoon garlic salt
  • 1/4 to 1/2 teaspoon black pepper
  • Popcorn to garnish, popped
  • cream or half and half, to garnish

Instructions

    Cup of Yum
  1. Heat a 10 inch wide pot over medium heat. Add the butter and/or olive oil.
  2. When it is hot and shimmers, add the onions and garlic. Don't chop your garlic too small, you don't want to burn it. 
  3. Saute for 5 minutes or so while you slice the zucchini.
  4. Slice all the zucchini into rounds and add to the pot.
  5. Saute for about 10 minutes, stirring occasionally, until the zucchini is fork tender.
  6. Add the water and chicken base, along with the salt, garlic salt, and pepper. Pro tip: now is a good time to sneak some zucchini from the pan. Glorious. Sometimes I wonder why we don't just eat vegetables all the time.**
  7. Continue to simmer another 10-15 minutes, until the zucchini is very soft. 
  8. Use an immersion blender to blend the soup. Or transfer the soup to a blender, leaving the tab at the top open to allow steam to escape. Hold a towel over the top so you don't spray yourself with zucchini lava. Blend in batches if necessary. Pour the soup back into the pot.
  9. Reheat the soup on medium heat if necessary.
  10. Garnish with a drizzle of cream and some popped popcorn! So fun!

Notes

  • *Use vegetable base if you want this to be vegetarian. Or you could use regular chicken or vegetable broth in exchange for the water + Better than Bouillon. (Use the amount of liquid the recipe calls for.)
  • **I remembered. It's because of bacon.
  • Recipe is from Sandi, method adapted from Food and Wine.

Nutrition Information

Serving 1g Calories 119kcal (6%) Carbohydrates 9g (3%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 4g (20%) Potassium 515mg (11%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 731IU (15%) Vitamin C 34mg (38%) Calcium 46mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 119

% Daily Value*

Serving 1g
Calories 119kcal 6%
Carbohydrates 9g 3%
Protein 3g 6%
Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Potassium 515mg 11%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 731IU 15%
Vitamin C 34mg 38%
Calcium 46mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.