This summer zucchini soup is one of our favorites. Creamy, comforting yet light enough for a hot summer day. Soup is usually a winter dish, but in my household, it is my go-to meal when I have no desire to stand in the kitchen.
Zucchini a love-hate relationship
Zucchini is the most challenging vegetable to grow in Central Texas because of the dreaded Squash Vine Borer. It is a moth that attacks the zucchini plants and destroys them. We consider ourselves lucky if we get any harvest.
I hear gardeners from other states brag about their zucchini harvest, and how they can’t keep up with it. Some get more than what they wished for and try to give it away or even throw it in the compost bin.
In my garden, zucchini is held so dearly. As soon as we get a harvest, we try to get as creative as possible to make good memories with it. We even take pictures every time we find a hidden giant in the raised bed. Zucchini is loved over here. And since this summer zucchini soup is hit, it’s going to be in the family’s recipe book, for generations to come.
What makes this soup delicious?
Simplicity is what makes this soup tasty. The process is so straightforward. Everything goes into one pot at the same time and mingles all together for 30 minutes.
However, using the chicken neck does add a lot of flavor. I don’t buy artificial flavorings such as bouillon cubes or powders. I don’t even buy commercial chicken stock, as it is loaded with sodium and additives. Natural ingredients are the way to go when making a good homemade meal.
The secret power of cinnamon
When I started getting involved in the kitchen, I noticed that cinnamon was particularly added to celebration dishes and cookies. Then coming to America, cinnamon is also associated with holidays.
Reading more about the benefits of cinnamon, I realized that it doesn’t only have medicinal properties, it also contains anti-depressant and anti-anxiety properties. So it made sense why this common spice is a sign of joy and happiness in many cultures.
Here is the article that explains the experimental studies done to show cinnamon’s anti-anxiety properties. Click here
The luxury of butter & cream
Don’t they say “everything is better with butter”? Well, I would add the cream too. The next time you decide to make a soup, ditch cooking oil or even olive oil, use butter instead. You are going to notice the difference that a slight change makes.
Finish the soup with some heavy cream or crème fraîche to give it a smooth velvety feel. Sometimes these little touches add a ton of character to simple dishes.
What about that basil?
The most common uses of basil are as topping on pizza or turned into pesto. I don’t think that gives it the credit it deserves in the culinary world. Basil can be used in many different ways. My mom, for example, adds dried crushed basil to her unique spice blend. My grandpa used to make basil tea for his mid-morning tea time. I still remember its a flowery sweet scent.
Basil should top the summer herbs list. It is easy to grow, and its flowers add a lot of interest to flower arrangements. There are many varieties other than the common Italian basil. There is Thai basil, with its slightly peppery scent, which makes it a great addition to summer refreshments. It comes in two colors, green and purple. There is also Boxwood basil with much smaller leaves and a mounding growth habit.
Soup usually is associated with winter and cold. Do you like soups? Which season is more suitable for soups, in your opinion? Do you have a favorite one? Let us know in the comments below.
- 1 onion
- 3 garlic cloves
- 1 lb zucchini,
- 2 carrots
- 2 potatoes
- 1 chicken neck or wings.
- 2 tbsp butter
- 2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp black pepper
- 1 1/2 pint water
- 1 tbsp basil leaves, crushed
- 1 cup heavy cream
- Peel and wash all the vegetables and dice them. The size does not matter.
- Melt the butter in a stockpot then add in the vegetables, all at once along with the chicken neck.
- Season and add the basil as well.
- Give a quick stir and saute for two minutes, before adding the water or chicken broth.
- Bring to a boil then reduce heat to simmer, and let cook for 30 minutes.
- Use a hand mixer or a blend to blend the soup smooth.
- Return to the pot then add the cream. Give it a quick stir then serve.
- If you don’t have a chicken neck, use wings. If none you can use a chicken bouillon.
- You can use fresh basil instead of fresh.
- If you freeze your zucchini harvest, this is a good recipe for it.