Chunky Zucchini Soup

This recipe could be used with any variety of summer squash. You can also easily make a half batch if you aren’t struggling with the zucchini glut – this is just one of my go-to recipes for those times when the fridge is simply overflowing. It’s adapted from a recipe in Simply Delicious Vegetarian by Carla Bardi.

serves 6

1/4 cup olive oil
1 small onion, finely diced (~1/2 cup)
4 lbs zucchini, diced
5-6 cups stock
2 eggs, lightly beaten
1 tbsp finely chopped parsley
1 tbsp finely chopped basil
1/2 cup freshly grated parmesan cheese

Heat the oil in a large pot and saute the onion until soft, about 4 minutes.

Add the zucchini and saute for another 5 minutes. Add the stock (start with the lower amount – you can add more later) and bring to a boil. Lower the heat and simmer for 10 minutes, until the zucchini is tender.

Add the eggs, stirring rapidly as you pour them in so as to break it up as it cooks. Add the herbs and parmesan and salt to taste. I prefer to either use homemade stock or a jarred version called Better than Bullion (the vegetable base). It’s plenty salty, but you may find that you need to add salt if yours is not. Enjoy!


  • FreeRange Pamela said:

    Jun 05, 2012 5:45 pm

    This looks delicious. I’ve made something similar in the past and added corn kernels. I’ll have to give this a try!

    • Marissa replied:

      Jun 05, 2012 5:46 pm

      Hehehe, I was hoping nobody would notice that there are, in fact, corn kernels in the picture! I had one ear of corn in the fridge that was getting a bit dried out and just tossed them in. Great addition!

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