This creamy zucchini bisque is a perfect way to use up all those zucchini coming out of your ears right now. I didn’t grow any this year, but my amazing neighbor did and she’s been extra generous with her garden bounty!
This is one of the things I make with her delicious zucchinis, and I can’t wait for you to try it! It is one of my new favorite soups.
Creamy Zucchini Bisque
In general, I haven’t historically been a big fan of those GINORMOUS zucchinis that show up in the late summer and early fall. I tend towards smaller, younger vegetables, and love to do a quick saute on them and serve them as close to “on the vine” as possible.
This recipe though has totally changed my mind. Those giant zucchinis are perfect for baking with or making a big pot of this creamy zucchini bisque.
We have just had a little taste of the start of fall here in the Pacific Northwest, and soup weather is knocking on the door as we speak.
This one is quick, and is a really great way to use up all of that zucchini that’s calling your name.
Start by melting a stick of butter in a medium stock pot over medium heat. Once it’s melted, reduce the heat to medium low and let the butter brown for a minute until it’s golden. Then whisk in the flour and reduce heat to low while whisking.
Once the flour is whisked into the butter and no more lumps remain, cook it for an additional minute or two and then add in your chicken broth and whisk to combine.
Now take your zucchini and shred it. You can do this by hand if you want, but I like using my food processor. Much quicker! Put a carrot through too for good measure.
Toss the veggies into the soup along with a teaspoon of ground sage and simmer until the veggies are tender.
Use a stick blender or VERY carefully transfer the soup into a real blender and puree. If you are like me and like a little texture to your soup, take out about 2 cups of it and don’t blend it, and then add it back in at the end. YUM. Add in your cream and bring up to temp again and serve hot with some crusty bread and a garden salad.
Need more zucchini recipes?
- 1 stick salted butter
- 1/3 cup all purpose flour
- 1 quart chicken stock
- 3 cups shredded zucchini
- 1 cup shredded carrot
- 1 teaspoon ground sage
- 1/2 cup heavy cream
- salt to taste
- Melt butter over medium heat in a medium to large stock pot. Let the butter brown over medium low heat for a couple of minutes, or until golden brown. Whisk in flour and cook over low heat for another 1-2 minutes, whisking frequently to prevent clumping.
- Add in chicken broth and stir to combine. Next add in the carrots and zucchini and bring the soup up to a simmer. Simmer for about 15 minutes, or until the vegetables are tender. Blend the soup with a stick blender or traditional blender and return to the pan over low heat. Add the cream, and salt to taste.