Creamy Zucchini Soup With Spicy Seasoned Crackers
This is a favorite of my family, was always a hit with the students and a menu favorite at The Blue Apron Corner Cafe.
It’s fast, easy and delicious. Perfect in summer when zucchini is plentiful and great served hot or cold.
Simple Ingredients: Fresh zucchini, good quality chicken broth, green onions, salt, pepper, fresh dill, buttermilk and cream cheese. That’s it!
Gather your ingredients and prep as needed for the soup.
Place zucchini, broth, onions, salt, pepper and dill in a med-large stockpot, and cook on medium heat until tender, stirring occasionally.
After about 30 minutes mixture should be cooked down and zucchini very soft. Blend with an immersion blender to puree soup, right in the pot, until nearly smooth (or cool a bit and careflly puree in blender).
Add buttermilk and cream cheese and blend again until very smooth and creamy.
Meanwhile (or better yet in advance) prep the crackers.
You’ll need: oil, cayenne pepper, dill weed, garlic powder, dry ranch dressing mix, small saltine crackers and a large zip bag.
It’s best to do this at least a day in advance of when you plan to serve them with the soup—just don’t snack on them all—they are addictive!
Ready to enjoy—Bon Appetit!
Creamy Zucchini Soup
It's fast, easy and delicious. Perfect in summer when zucchini is plentiful and great served hot or cold.
- Immersion Blender or Blender
- 5 medium zucchini quartered & sliced but not peeled
- 4 cups chicken broth (low sodium or vegetable broth optional)
- 4 green onions, white and tender green parts, sliced
- 1 1/4 tsp. salt
- 1/2 tsp. pepper
- 2 tsp. fresh dill (or 3/4 tsp. dried)
- 1 cup buttermilk
- 1 8 oz. pkg cream cheese at room temperature (low fat works)
- sour cream and dill sprigs for garnish
- In a medium-large stockpot cook first 6 ingredients until very soft (about 30 minutes). Cool slightly.
- Using an immersion blender, blend mixture in pot until nearly smooth. Or cool soup a bit and puree in a blender in batches if necessary.
- Blend in cream cheese and buttermilk.
- Blend again until very smooth and creamy.
- Reheat but do not boil. Taste and adjust seasonings as needed. *See Cooking Tip below.
- Garnish with a dollop of sour cream and sprig of dill and serve with seasoned crackers, optional.
This soup can be served warm or chilled and reheats very well, thinning with a bit of milk or cream if needed. Recipe adapted from my friend, Sandy Rosso. (One of many wonderful recipes acquired during our time living in Seoul, South Korea.
Cooking School Cooking Tip
Never serve something that you haven’t tasted first. It’s your last chance to make any adjustments!
Spicy Seasoned Crackers
These are addictive!
- 1 1/4 cups canola oil
- 1 tsp. cayenne pepper
- 1 Tbs. dill weed, dried
- 1 Tbs. garlic powder
- 1 package dry Ranch dressing mix
- 1 box mini saltine crackers or 2 packages saltine "oyster-type" crackers (my preference)
- Mix well all above ingredients, except crackers, in a 2-gallon zip-type plastic bag.
- Add crackers and shake and turn to coat crackers.
- Let sit at room temperature overnight, tossing to mix occasionally.
- Store for up to 1 week in an air tight container or freeze for longer storage.
Another recipe shared by a dear friend, Sabine Vaughan.
This is a great recipe!
I’ve made it several times since taking the class!!
Keep your goal in mind. (Always)………
Don’t give up. You’ve got the knowledge and talent
I’m behind you 💯 percent.
Rest everyday and keep going.
Thanks for the cream fo zucchini soup recipe, miss your cooking classes. Maybe next summer things will be better . Good luck with your cook book.
Good to hear from you Pat. Let me know if you try the recipe.
Stay well and see you next year. Liz
What lovely encouraging words Pru.