I know. Soup at the end of July seems almost blasphemous. But we’ve had a string of cloudy and cool days here. It almost feels like fall, so I’m letting soup-in-July slide. But just for this week.
(Also, I can’t glance at a raw vegetable without getting nauseous these days – for some reason this salad was an exception – so blending vegetables into a creamy soup is my way of stepping away from the box of annie’s mac and cheese; we’ve become a little too close in the last three months.)
Plus, this soup is super cheap (especially if you have a garden), super easy, and super comforting. I’ve been adding jasmine rice to my bowl, but you could do whatever.
Now go stare out your window and wait for a cloud to cover that (glorious) blaring July sun, and then head to the kitchen to get your summer soup on.
Creamy Garden Vegetable Soup
- 2 T butter
- 1 onion, chopped
- 1 large or 2 smaller zucchini
- 4 C chicken broth
- 1 head cauliflower, chopped
- 3 carrots, peeled and chopped
- 1/2 – 1 C milk (depending on how creamy you want it)
- handful of shredded cheddar cheese
- salt and pepper to taste
In a large skillet, melt the butter over medium heat. Then add the onion and zucchini and sauté until soft.
Meanwhile, in a large soup pot, add the chicken broth, cauliflower, and carrots. Cook until almost tender. Then add the onion/zucchini and let simmer for a few minutes.
Next, either transfer mixture to a blender (in batches) or use an immersion blender to puree the soup until smooth. If you used a blender, transfer soup back to the pot, add the milk, cheese, and season with salt and pepper.