This Zucchini Bisque is a study in elegant simplicity, transforming humble summer squash into a luxurious, velvety soup. By blending silken tofu with vegetable broth, this recipe achieves a rich, creamy texture without any dairy, making it a perfect choice for vegan and vegetarian diets. The subtle warmth of freshly grated nutmeg and black pepper complements the fresh, green flavor of the zucchini, while sautéed onions add a deep, savory base. ItâÂÂs light enough for a spring lunch yet comforting enough for a cooler evening. Serve it as a starter or a light main course, garnished with a drizzle of olive oil and fresh herbs for a restaurant-quality meal that comes together in under an hour.
Zucchini Bisque
Description
This Zucchini Bisque is a study in elegant simplicity, transforming humble summer squash into a luxurious, velvety soup. By blending silken tofu with vegetable broth, this recipe achieves a rich, creamy texture without any dairy, making it a perfect choice for vegan and vegetarian diets. The subtle warmth of freshly grated nutmeg and black pepper complements the fresh, green flavor of the zucchini, while saut&# 195;©ed onions add a deep, savory base. ItâÂÂs light enough for a spring lunch yet comforting enough for a cooler evening. Serve it as a starter or a light main course, garnished with a drizzle of olive oil and fresh herbs for a restaurant-quality meal that comes together in under an hour.Ingredients
Directions
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Heat 2 teaspoons of oil in a large pot over medium heat.
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Add the chopped onion and sliced zucchini to the pot.
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Sauté the vegetables, stirring occasionally, until the onions are translucent and the zucchini begins to soften, about 5 minutes.
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Add 1 1/4 cups of vegetable stock (or water), 2 teaspoons of salt, 1/2 teaspoon of nutmeg, and 1/8 teaspoon of black pepper.
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Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the zucchini is very tender.
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Remove the pot from heat and let the soup cool slightly for 5 minutes.
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Meanwhile, place the tofu, 1 tablespoon of oil, and 1/4 cup of vegetable broth (or water) into a blender or food processor.
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Blend the tofu mixture until completely smooth and creamy.
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Pour the blended tofu mixture into the pot with the cooked vegetables.
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Stir gently to combine, then reheat the soup over low heat until warmed through, but do not boil.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 65.6kcal
- % Daily Value *
- Total Fat 4.7g8%
- Saturated Fat 0.8g4%
- Cholesterol 0.0mg0%
- Sodium 6509.9mg272%
- Total Carbohydrate 5.3g2%
- Dietary Fiber 1.5g6%
- Sugars 3.1g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the creamiest texture, use silken tofu or soft tofu. Extra-firm tofu will work but may result in a slightly grainier texture unless blended very thoroughly.
Taste before serving and adjust salt if necessary, especially if using low-sodium vegetable stock.
This soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It may thicken as it cools; add a splash of water or broth when reheating to reach desired consistency.
For added flavor, try sautéing the onions with a minced garlic clove, or garnish the finished soup with fresh chopped parsley, chives, or a drizzle of truffle oil.
