This zucchini soup is a remake of an old family favorite, as growing up, we tended to slurp it all summer long as a way to use up larger zucchini that had gotten out of hand. I’ve revamped the original to make a simple gluten-free and vegan version that has a tangy cashew cream stirred into the end to round out the flavors and provide healthy fats. Roasting the zucchini rather than simply cooking it on the stovetop until soft adds a nice complexity that is well worth the extra step and makes for a soup which rivals my memories of the original. —Rebecca Fallihee | Eggplant + Olive
cloves garlic, smashed
large onion, chopped
fresh tarragon, minced
freshly ground black pepper
raw cashews, soaked for at least 2 hours
In This Recipe
In a large baking dish, toss together the chopped zucchini, garlic, and onion. Roast until soft at 400 degrees F, about 30-40 minutes. Remove from oven and cool slightly.
In a large pot on the stovetop, bring vegetable broth to a simmer. Slide roasted vegetables into the broth, add salt, tarragon, and pepper, and simmer for about 10-15 minutes, to allow the flavors to meld slightly.
Transfer the squash mixture to a blender and blend in batches until smooth. Return to the pot and bring back up to a low simmer.
Drain the soaked cashews and puree with lemon juice and water in a food processor until completely smooth. Add enough water so the mixture is slightly thinner than paste consistency.
Stir the cashew cream into the zucchini soup, taste, adjust seasonings as necessary, and enjoy!