Mike’s Zucchini Soup

2 minute read

An original recipe of mine for using up zuchinnis which was a pretty big hit.

What makes this recipe shine? The mirepoix gives a solid flavour base. Cream is what makes restaurant food better than yours. It has plenty of garlic. And the little bit of goat cheese gives it a fresh tang.

No need to mask the zucchini with a ton of spices. It’s not bland so people will actually want to eat it. Pretty big success. But you could also replace the zucchini in this recipe with cauliflower, squash, or pretty well any vegetable from the garden you need to finish up.


  • 2 carrots
  • 1 onion
  • 2 celery stalks
  • 4 garlic cloves
  • 1 big honkin’ zucchini from the garden (or 2-3 small pathetic ones from the grocery store)
  • 2 cups chicken broth (or so; alternatively use a cup of water and 1 chicken bouillon cube; you can optionally use cauliflower or squash or pumpkin too)
  • 1 cup cream (or so)
  • 1 cup milk (or so)
  • 1-2 tablespoons goat cheese
  • oil and/or butter as needed
  • salt to taste


  1. Chop up 2 carrots, 1 onion, 2 celery stalks and cook on medium heat in about a tablespoon of butter and a tablespoon of some oil until starting to get soft. It should all be oily while cooking. If looking a little dry, add some more oil and butter. This is what the French call a mirepoix (adds generic flavourfulness to everything)
  2. Crush up (or dice up) the garlic and add it
  3. Add zucchini and 1 cup of broth, turn the heat up to medium/high. Cook covered until the zuchinni start to sweat and release their moisture. We’re mostly steaming the zuchinni.
  4. Once the zuchinni are looking a bit translucent, cook uncovered to let off some of that moisture (we’re going to replace it with cream later).
  5. Once it all looks cooked and soft, add the cream, milk and goat cheese.
  6. Blend it all up with a hand-mixer.
  7. Add some salt (like half a teaspoon probably)
  8. Taste it. If it’s bland, add more salt (and maybe another garlic). If it’s not rich and wonderful, add more cream. If it’s too solid, add more chicken broth or milk. If has no joie-de-vivre, add another tablespoon of goat cheese.

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