Soup and toast were all my dad needed for dinner last night. He loves zucchini soup.
This is a smooth and fresh soup, wonderful hot or cold. It freezes well, and is a terrific use for your bountiful crop of zucchini. I got home late last night but still was able to have a pot of soup ready for the table in only 30 minutes. The recipe, much like many of my mother’s, is very loose. So here’s the gist of it:
In a big pot, saute one or two onions in just a bit of olive oil. When the onion is soft, throw in a lot of cut up zucchini—for two onions you might use 8-10 cups of zucchini. You can add mushrooms if you like (Maralee always does). Just barely cover the vegetables with water and cook until the zucchini is soft. This should only take 20-30 minutes. My mother would throw in 1 or 2 cubes of beef bouillon, but you don’t have to if you want to keep it vegetarian. The last step is to puree the softened vegetables in a blender. Use a slotted spoon to fish out the vegetables and just enough broth to make the soup liquidy. Season to taste with salt and pepper.
The Plate is My Canvas 
Great timing Dori, the zukes are coming in faster than we can eat them now and I was thinking of the soup we used to eat.
I am here for you.
The recipe as I received it was to saute the onion in butter (I use olive oil) while cooking the zucchini (one-inch slices), 3 medium zuccini in three cups of water or broth, remove cooked zucchini and puree in blender with cooked onion and oil dregs, and then put it back into all of the water. The only change I made was to add 1/2 pound of mushrooms to the saute, and to throw in some sugar if there is bitterness from the zucchini.