Include in Print View:

Zucchini Bisque

Zucchini Bisque recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 65.6
Dietary: Gluten-free, Vegetarian
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. It’s 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
  • 2 teaspoon Oil
  • 1 md Onion, chopped
  • 1 1/2 pound Zucchini, sliced
  • 2 teaspoon Salt
  • 1 1/4 cup Vegetable stock or water
  • 1/2 teaspoon Nutmeg
  • 1/8 teaspoon Freshly ground black pepper
  • 1/2 pound Tofu
  • 1 tablespoon Oil
  • 1/4 cup Vegetable broth or water
Directions
  1. 1
    Heat 2 teaspoons of oil in a large pot over medium heat.
  2. 2
    Add the chopped onion and sliced zucchini to the pot.
  3. 3
    Sauté the vegetables, stirring occasionally, until the onions are translucent and the zucchini begins to soften, about 5 minutes.
  4. 4
    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.
  5. 5
    Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the zucchini is very tender.
  6. 6
    Remove the pot from heat and let the soup cool slightly for 5 minutes.
  7. 7
    Meanwhile, place the tofu, 1 tablespoon of oil, and 1/4 cup of vegetable broth (or water) into a blender or food processor.
  8. 8
    Blend the tofu mixture until completely smooth and creamy.
  9. 9
    Pour the blended tofu mixture into the pot with the cooked vegetables.
  10. 10
    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.

Keywords: zucchini, bisque, vegan soup, tofu, creamy soup, vegetarian, nutmeg, healthy dinner, easy soup, blended soup, summer squash, dairy free
Read it online: https://www.chefs-mate.com/recipe/zucchini-bisque/