I am really excited to present this recipe to you! This will be my last zucchini recipe for this season, and I have worked hard on it to present you with a truly delicious creation.
For most people, soup is not the first thing that comes to mind when contemplating how to cook up their zucchini. You’ll have to trust me on this one guys, and give it a try. (If you follow my directions exactly!) Even my picky kids love it!
I got the idea for this recipe from my roasted butternut squash soup. When squash is roasted in the oven, the natural sugars are carmelized, adding sweetness and of course softening the pulp. Roasting the zucchini in the oven helps to dry up some of the zucchini’s excess water while browning the edges also adds great flavor. After that, the recipe is very simple. I tried more complex variations, but found that the simplest was the most delicious! Once the zucchini is roasted, it is pureed in the blender with chicken stock and poured into a large pot or dutch oven. Rice is then added and cooked in the soup. Once it’s done pour in a bit of heavy cream and add salt and pepper to taste. It mostly tastes like chicken and rice soup but the roast zucchini really imparts a nice extra depth of flavor.
|You can see the rice gives a nice texture and body to the soup.|
I know you’ll enjoy this recipe, give it a try! It’s been a lovely treat for me and my family on several occasions, and goes great with a nice slice of buttered bread.
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