We've had a bumper crop of zucchini this year, with no signs of it slowing down. I've made all of my favorite zucchini recipes multiple times and we still have plenty. It's the best kind of problem to have! This soup uses a decent amount of zucchini and it's creamy and comforting without being too heavy for September.
Cream of Zucchini Soup
1 T. olive oil 1 tsp. seasoned salt
1/2 white onion, chopped 2 T. butter
2 cloves garlic, minced 2 T. flour
3 large zucchini, chopped 1 1/2 c. milk
1 can veggie broth Parmesan cheese for garnish
Heat olive oil in a large pot over medium heat. Saute the onions for about 3 minutes, then add the garlic and cook for another three minutes. Add the zucchini, broth, and seasoning salt and stir to combine. Bring to a boil, then reduce to simmer and cover the pot. Cook for 15 minutes, or until the zucchini is tender. Remove from the heat and use an immersion blender to puree the soup.
Melt the butter in a small saucepan over medium heat. Whisk in the flour to make a roux. Cook until golden, whisking constantly. Whisk in the milk until it is smooth. Add the roux to the pureed zucchini mixture and combine thoroughly.
Serve with a garnish of Parmesan cheese.