Zucchini Soup with Yogurt & Tarragon


Olive Oil

1 Onion

2 Stalks Celery

2 Carrots

2 Zucchinis

2 Yellow Squash

8 C Vegetable Stock

6 C Water

1 Bay Leaf

1.5 T Salt

1.5 T Pepper

¼ C Cream

1 T Butter

Plain yogurt

3 Sprigs Tarragon


Dice onion, carrots and celery and sautee with olive oil in a large soup pot until the onions and celery become translucent. Chop zucchini and yellow squash into 1” cubes. Add to pot with vegetable stock, water, bay leaf, salt, and pepper. Bring to a boil, then turn down to low and cover for an hour for a slow simmer. Turn off stove and let soup cool slightly, then ladle mixture into a blender and puree until smooth (you will likely need to do this in several batches depending on the size of your blender). Once all of the soup is pureed, add cream and butter, stirring until unincorporated. To serve, finely slice tarragon. Heat soup, and ladle into individual bowls, topping each with a dollop of yogurt and garnish with tarragon. (Optional: Sprinkle with cayenne for a spicy and bright kick).


**To make this recipe vegan, substitute cream for any unflavored nut milk/creamer of your choice. Omit butter and yogurt, or substitute with plant-based options. 


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