Zucchini herb soup

This is a great way to use up extra zucchini, that combines the freshness of the vegetable and herbs like dill and parsley.  The soup turns a lovely bright cream when the herbs are stirred in at the end. Adapted from The Mercury News.


  • 2 T olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, crushed
  • 5 zucchini (1.5 pounds or more), ends trimmed and cut into round chunks
  • 4 c vegetable stock
  • 1/2 c sour cream
  • 1 t salt
  • pepper to taste
  • 1/2 c (or more) loosely packed dill and parsley
  • 1 T olive oil
  • 1 t lemon juice


  1. Heat 2 T olive oil in a large soup pan over medium heat, then add onion and cook for 6-8 minutes, until translucent.
  2. Add garlic and cook for 30 seconds, until fragrant.
  3. Add zucchini, salt, and pepper – saute for several minutes, until zucchini softens slightly.
  4. Add stock (it should just cover the zucchini) and simmer until zucchini is completely tender when pierced with a knife.  Turn off heat and let cool.
  5. While soup is cooling, combine herbs, 1 T olive oil (you can use more if you need), and lemon in a food processor – chop into a pesto-like consistency.
  6. Once soup has cooled a bit, blend until smooth with a hand blender.
  7. Before serving, stir in sour cream and herb mixture, and adjust seasoning to taste.

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