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Creamy Zucchini Tarragon Soup

April 21, 2013 by Joy the Baker 87 Comments

Creamy Zucchini Tarragon Soup

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.  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.  Dreams!  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.  Probably.

Creamy Zucchini Tarragon Soup

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.  It’s incredibly simple and majorly satisfying.

This soup can be as meaty or vegan as you’d like.  It’s entirely flexible.  Chicken stock versus vegetable stock.  Butter versus olive oil.  A sprinkling of parmesan cheese or a smattering of chopped toasted almonds.  Tarragon is essential.  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.  I made the soup with and without cream and I happened to eat the entire bowl of cream-laced soup… just sayin’.

Creamy Zucchini Tarragon Soup

This soup recipe comes from the center of my stack of Spring reading inspiration.  The new Daphne Oz book, Relish is disarmingly sweet and has some really lovely recipes that inspire sharing and caring.    Also… I think reread East Of Eden because it tears my heart apart then puts it back together-ish.  Lastly, kitten toe hair is a thing.  I can’t deal (but I can).

Creamy Zucchini Tarragon Soup

recipe from Relish

serves 4

Print this Recipe!

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.  Add onion and saute until translucent, about 3 to 5 minutes.  Add garlic and saute for 1 minute more.  Add zucchini and tarragon leaves and cook for about 2 minutes, stirring often.  Add the wine and deglaze the bottom of the pan. Add stock and bring to a simmer.  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.  You can also use an immersion blender.  Return the soup to the pot and stir in cream, if using.  Season with salt and pepper.  Serve with a drizzle of white truffle oil and a few tarragon leaves.  

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Filed Under: Featured Gluten-Free, Gluten-Free, Healthy, Lunch, Recipes, Savory, Vegan

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Reader Interactions

Comments

  1. R Watson

    August 2, 2016 at 11:27 am

    Love this soup. So good.

    Reply
  2. Margaret Bloomer

    July 11, 2016 at 7:14 am

    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!

    Reply
    • joythebaker

      July 11, 2016 at 9:27 am

      so sorry about that margaret.

      Reply
  3. Amy

    March 19, 2015 at 5:06 pm

    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 ????

    Reply
    • joythebaker

      March 23, 2015 at 6:09 pm

      Thank you so much Amy! That’s so sweet Amy! Good thing I have two books out, and working on a third!

      Reply
  4. Aqiyl Aniys | Natural Life Energy

    March 16, 2014 at 9:24 am

    This soup looks fabulous, and I love zucchini! Thanks

    Reply
  5. Sara Dankert

    October 19, 2013 at 1:35 pm

    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.

    Reply
  6. Angela

    August 6, 2013 at 10:55 am

    Joy,

    If you had to choose 2 books for a wannabe baker/pastry chef – what would you choose?

    Reply
  7. Sara Dankert

    August 4, 2013 at 1:37 pm

    I love this soup. I just threw a jalapeno in the pot. I’m not sorry. :)

    Reply
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Trackbacks

  1. Weekend Reading. - The Stripe says:
    November 28, 2015 at 5:01 am

    […] This soup is next on my list. […]

    Reply
  2. Back to School Brown Bag Ideas | Three Meals and a Cookie says:
    August 22, 2014 at 6:37 am

    […] Zucchini Tarragon Soup […]

    Reply
  3. Golden Summer Squash and Corn Soup | Three Meals and a Cookie says:
    July 21, 2014 at 6:44 am

    […] combination of Joy the Baker’s Zucchini Tarragon Soup (who adapted it from Relish) and Rick Bayless’ Golden Squash Blossom […]

    Reply
  4. Best Recipes! | My Favorite Easter Eats says:
    April 18, 2014 at 12:17 am

    […] Frittata.  Embrace puff pastry with these French Onion Pastry Puffs.  Throw in some greens with Creamy Zucchini and Tarragon Soup. […]

    Reply
  5. Creamy Zucchini Tarragon Soup says:
    November 7, 2013 at 2:43 pm

    […] Photo: joythebaker.com (adsbygoogle = window.adsbygoogle || []).push({}); View the recipe: https://joythebaker.com/2013/04/creamy-zucchini-tarragon-soup/ […]

    Reply
  6. Zucchini Tarragon Soup | just add spinach says:
    October 24, 2013 at 1:28 am

    […] dish that I would put in the ‘breeze to whip up’ category comes from Joy the Baker. Hot soup is probably not the first thing you think we would eat in the tropics, and you’re […]

    Reply

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