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.
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!
Creamy Zucchini Soup
- 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.
Cooking School Cooking Tip
Spicy Seasoned Crackers
- 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.