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Author Notes: 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
- 12 cups chopped zucchini
- 3 cups vegetable broth
- 3 cloves garlic, smashed
- 1 large onion, chopped
- 1 teaspoon salt
- 1 tablespoon fresh tarragon, minced
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup raw cashews, soaked for at least 2 hours
- 1 tablespoon lemon juice
- 1-3 tablespoons water
- 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!
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash