I feel like Mary Poppins would be a really wonderful soup maker.
I’m not talking about the spoonful of sugar.
It’s that magical purse she carries around. ย If she can pull a coat rack and house plant out of her nanny bag, imagine the things she could coax from a giant soup pan. ย Dreams! ย I imagine the most lovely and effortlessly delicious soup, with a dash of cream like whaaat!?
Wait… can Mary Poppins make us all soup forever and always?
I wonder if Mary Poppins has wasabi peas and a baguette in her purse. ย Probably.
I made this soup on a day that I needed soup… and a day when I needed soup to be easy.
This zucchini soup went from coarsely chopped veggies, to a hot broth bath, to blender soup magic. ย It’s incredibly simple and majorly satisfying.
This soup can be as meaty or vegan as you’d like. ย It’s entirely flexible. ย Chicken stock versus vegetable stock. ย Butter versus olive oil. ย A sprinkling of parmesan cheese or a smattering of chopped toasted almonds. ย Tarragon is essential. ย It has a bright anise-like flavor that really compliments the base zucchini flavor.
Adding a bit of cream to finish is decadent, but the soup is dang delicious without it. ย I made the soup with and without cream and I happened to eat the entire bowl of cream-laced soup… just sayin’.
This soup recipe comes from the center of my stack of Spring reading inspiration. ย The new Daphne Oz book, Relish is disarmingly sweet and has some really lovely recipes that inspire sharing and caring. ย ย Also… I think reread East Of Eden because it tears my heart apart then puts it back together-ish. ย Lastly, kitten toe hair is a thing. ย I can’t deal (but I can).
Creamy Zucchini Tarragon Soup
recipe from Relish
serves 4
2 tablespoons olive oil
1 medium sweet yellow onion, about 1 1/2 cups
2 cloves garlic, peeled and minced
4 medium zucchini, chopped, about 5 cups
2 tablespoon fresh tarragon leaves, plus more for garnish
1/4 cup white wine
2 cups vegetable or chicken stock
salt and fresh cracked black pepper
1/4 cup heavy cream, optional
white truffle oil for garnish, optional
Heat olive oil in a large soup pot over medium heat. ย Add onion and saute until translucent, about 3 to 5 minutes. ย Add garlic and saute for 1 minute more. ย Add zucchini and tarragon leaves and cook for about 2 minutes, stirring often. ย Add the wine and deglaze the bottom of the pan. Add stock and bring to a simmer. ย Cook for 15 to 20 minutes, or until zucchini is cooked through and soft.
Transfer soup to a blender, place a towel over the blender and puree until smooth. ย You can also use an immersion blender. ย Return the soup to the pot and stir in cream, if using. ย Season with salt and pepper. ย Serve with a drizzle of white truffle oil and a few tarragon leaves. ย
88 Responses
My umpteenth time making this soup at the end of August when the zucchini supply begins to dwindle and a warm soup on a breezy evening is just a good idea. Even zucchini-deniers love it. Thank you Joy!
Love this soup. So good.
Please amend your ‘print the receipt’ programme. It wasted 3 sheets of my printer paper and ink with ‘junk’ before printing the actual recipe. But I do look look forward to trying it!
so sorry about that margaret.
Everything that I’ve tried of yours has been delicious and this is no exception!! Now I finally know what to do with all those zucchini from the garden this summer! I need to buy every cookbook you have stat- keep up the good work ????
Thank you so much Amy! That’s so sweet Amy! Good thing I have two books out, and working on a third!
This soup looks fabulous, and I love zucchini! Thanks
My 2 year old LOVES this soup … and we had a hearty tarragon crop this year, so I’ve been making it constantly. One thing I do differently – I wait to add the tarragon until the soup is done but before I puree it. The hot soup still takes on the tarragon flavor, but it’s a lot brighter.
Joy,
If you had to choose 2 books for a wannabe baker/pastry chef – what would you choose?
I love this soup. I just threw a jalapeno in the pot. I’m not sorry. :)
Is there a substitute for wine. I do not drink alcohol. Thanks
you can just add more vegetable or chicken stock.
This is very good thank you
wow, this sounds amazing!!!
I made this soup two days after I saw the post. It was delicious! Minus the cream and its rather low fat!
Just made this and it was delish! Thanks, Joy. :)
I love this thought. Mary Poppins absolutely would have been a great soup maker.
This is on my hob now and will be dinner tonight! Smells fab!
Up here in Alaska my friends and I call kitty toe hair “Extra Tufts,” because we humans all wear rubber boots called “Xtra Tufs.” I love those extra tufts.