This summer soup recipe is for subscribers who live where it’s cold and foggy. Zucchini is a much more versatile vegetable than many people give it credit for. This recipe uses it to achieve a creamy consistency, without any cream.
Trim 1 lb. of zucchini. Slice them in half lengthwise, then cut in 1/4″ thick half rounds.
Finely chop 1 onion to make 1 C. Mince 1 clove of garlic.
Core 1 medium sized tomato and then dice. Puree, using pulses, in a small food processor.
Saute the onion in 1 T. butter in a large saucepan until soft. Add the garlic and the zucchini, and saute until soft.
Add the pureed tomato and 1 C. vegetable or other broth and continue to cook 10 minutes, or until the zucchini is very soft.
Return to the pot and cook a few more minutes, until the soup thickens. Season generously with salt and pepper.