Creamy Zucchini Tarragon Soup


This is the sort of soup you make now. We have a few weeks of good zucchini left and as the nights cool down, this soup is just the thing. Contrary to the latte menu at Starbucks, it’s not pumpkin spice time, my friends. Nature will still give us ripe tomatoes, juicy peaches and corn for a few more weeks. We must persevere and hold tight to summer.

This is a good soup to make when you have a bunch of zucchini looking a bit worse for wear in your fridge. I tend to go crazy at the Greenmarket, scooping up all the wonderful heirloom summer squash and zucchini. Like their winter butternut cousins, this soup blends up surprisingly rich and creamy.

So we may not be allowed to wear white after Labor Day, we can sure eat like it’s still summer.

Creamy Zucchini Tarragon Soup

Adapted from Relish

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, peeled and minced
  • 4 medium zucchini (and/or summer squash) chopped (about 5 cups)
  • 2 tablespoon fresh tarragon leaves, plus more for garnish
  • 2 cups vegetable or chicken stock
  • salt and fresh cracked black pepper

In a large soup pot, heat olive oil over medium heat. Add onion and saute until soft and translucent, about 5 minutes. Season with a good 3-fingered pinch of salt. Add garlic and saute a few minutes more. Add zucchini and tarragon and cook for a few minutes, stirring. Add stock and bring to a simmer. Simmer for about 15-20 minutes or until vegetables are completely soft.

Transfer soup to a blender, and with a towel over the lid, puree until smooth.  You may need to do this in batches. You can use an immersion blender, but I recommend a blender for the smoothest soup. Season with salt and pepper and serve hot or chilled.

Serve with tarragon leaves for garnish and perhaps a drizzle of olive oil.


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