Around this time of year in the US, we have an abundance of zucchini in our gardens, farmers markets and grocery stores. And we have no lack of wonderful recipes to use them in. Soup, however is often overlooked in the heat of summer…but maybe it shouldn’t be. Especially when it’s this good…creamy zucchini soup with parmesan.

The zucchini is peeled, cooked until soft (like mashed potatoes) pureed, then added to a béchamel sauce and topped with a chili sauce or a fresh tomato/jalapeño salsa. Perfection!!

Ingredients (makes about 2 quarts)

3 – 4 medium zucchini – peeled and diced into large bite sized pieces

2 quarts chicken (or vegetable broth)

1 small onion – chopped

1 medium clove garlic – chopped

4 tablespoons olive oil

2 tablespoons butter

4 tablespoons flour

2 cups milk or half and half (more or less until you reach a thick, creamy consistency)

4 tablespoons freshly grated parmesan (or to taste)

Pinch of red pepper flakes for heat (optional)

Salt and pepper to taste


For the Salsa

1 cup grape tomates – small dice

1 small jalapeño pepper – small dice

1/2 small red onion – small dice

2 tablespoons chopped parsley (or basil or cilantro)

1 tablespoon extra virgin olive oil

Salt and pepper to taste


In a large stockpot over medium heat, add half the olive oil and the onions. Cook until soft then add the garlic and the pepper flakes and cook until the garlic begins to color. Remove from the heat, add the diced zucchini and fill with enough broth to cover them. Return to the heat, bring to a boil and cook for about 20 minutes or until soft when pierced with a fork. Puree until smooth. Place in a separate container and set aside.

Clean out the original pot. Add the remaining oil and the butter until the butter melts. Add the flour and stir to make a thick paste. Add the milk or cream a bit at a time, stirring with a whisk until you get to a smooth consistency. Simmer, stirring occasionally (add more milk if too thick) until the mixture comes to a rapid boil and the raw flour taste is good.

Add the parmesan. Add the pureed zucchini. Stir to incorporate. Adjust the seasonings and the cheese. Serve on individual plates and top with the salsa or a chili paste of your choice.

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