Talk about bumper crops! We’ve been consuming zucchini in every imaginable way, from adding it to yesterday’s baked ziti, breading it into little savory cakes, even hiding it in a batch of brownies. Here I’ve used it to create a fabulous warm weather dairy-free bisque. This creamy, irresistible soup is another simple, supremely healthy way to enjoy more of that summer bounty. Garnish it with some diced ripe tomato for a full garden experience.
SODIUM CONTENT: 76 mg per serving
3 T. vegetable oil
6 c. diced zucchini (about 4 med zucchini)
2 c. diced onion (1 med/lg onion)
4 t. minced garlic (4 cloves)
6 c. low-sodium chicken broth
1/2 t. dried thyme
freshly ground black pepper to taste
Heat oil in a stock pot over medium heat. Add zucchini, onion and garlic and cook, stirring frequently, 15 minutes. Add remaining ingredients and stir to combine. Raise heat to medium-high and simmer 1 hour, stirring occasionally. Remove from heat and puree using an immersion blender, conventional blender or food processor. Serve immediately, garnished with diced ripe tomato if desired.