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Creamy Zucchini Soup



A friend of mine requested a hearty soup with protein. Instead of just loading up on chunks of meat, I had an inspiration for a creamy vegetable soup with no cream and no meat. Silken tofu adds the protein and the creamy texture. I have seasoned it with some allspice and cayenne pepper but feel free to add your favorite spices and herbs. The soup provides a great base for many flavors.


Ingredients 2 Tbsp olive oil 2 stalks celery 2 small carrots or 10 baby carrots 1/4 large onion 3 medium-sized zucchini 3 cups vegetable or chicken broth 2 bay leaves 1 tsp fresh or 1/4 tsp dried thyme a small handful of fresh parsley leaves a few fresh cilantro leaves 14 oz  container of silken tofu 1/4 tsp cayenne pepper 1/4 tsp allspice kosher salt pepper


Roughly chop the onions and celery and chop the carrots a bit smaller. Slice the zucchini in half lengthwise and then into 1/4″ slices.


Heat a medium-sized pot with the oil. Throw in the carrot, celery and onion and saute about 5-7 minutes until the vegetables are softened a bit. Add a couple of pinches of salt and stir.


Add the zucchini and saute, stirring occasionally, another 5-7 minutes until it is softened.


Add the broth, bay leaves, thyme, parsley and cilantro. Bring to a boil over high heat, then reduce the flame to low-medium to simmer. Cover the pot and let simmer for about 35-40 minutes. Give the pot a stir every 10 minutes or so. Remove the bay leaves.


If you have an immersion blender, great, keep the soup in the pot and use that. Otherwise pour the soup into the blender (you’ll have to do it in batches).


Roughly cube the tofu and add to the blender or pot along with the allspice, cayenne pepper, a couple of pinches of salt, and a pinch of black pepper.


IMPORTANT NOTE: BE CAREFUL when using the blender – you must remove the clear center piece from the lid of the blender to allow the heat to escape. If you don’t, you’ll have a soup explosion! This is not margarita you’re making here. You can lightly cover the opening with a towel to prevent splashing. Puree until it is smooth.


Once all the soup is pureed taste it for the salt level. Add in pinches, little by little until it is to your taste. You can also add more cayenne if you like more kick.

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