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Bowl of creamy zucchini soup topped with popcorn

Creamy Zucchini Soup with Popcorn Garnish

A smooth and rich blended zucchini soup topped with a fun popcorn garnish.
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Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 119
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp butter and or olive oil any combination of the two is fine
  • 1 medium onion chopped
  • 2 cloves garlic smashed and roughly chopped
  • 6 small zucchini about 1 ½ pounds, sliced into rounds
  • 2 ⅔ cups water
  • 2 tsp chicken bouillon
  • 1 tsp kosher salt
  • 0.5 tsp garlic salt up to 1 tsp
  • 0.25 tsp pepper up to ½ tsp
  • Popped popcorn for garnish
  • Cream or half and half for garnish

Equipment

  • 10-inch wide pot
  • Immersion blender

Method
 

  1. Heat a 10-inch wide pot over medium heat. Add the butter and or olive oil.
  2. When hot and shimmering, add the onions and garlic. Sauté for about 5 minutes.
  3. Add the sliced zucchini rounds to the pot. Sauté for about 10 minutes, stirring occasionally, until the zucchini is fork tender.
  4. Pour in the water and chicken bouillon. Add the kosher salt, garlic salt, and pepper. Simmer for another 10 to 15 minutes, until the zucchini is very soft.
  5. Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, carefully transfer to a blender in batches, holding the lid down with a towel to allow steam to escape.
  6. Reheat the soup over medium heat if necessary.
  7. Serve hot, garnished with a drizzle of cream and a handful of popped popcorn.

Notes

Use vegetable base if you want this to be vegetarian. Or you could use regular chicken or vegetable broth in exchange for the water plus bouillon.