Freezing
This soup freezes very well. Once cooled, place in an airtight container with room for the soup to expand. Freeze for up to three months. When ready to eat, remove from the freezer and thaw in the refrigerator overnight. Reheat in a stock pot over low heat, stirring often. Zucchini Soup is no only incredibly easy to make, it’s really healthy. With just a small bit of oil, some zucchini, garlic and onion, broth, and a little seasoning, you have a great soup that makes a perfect lunch. This soup is gluten free and easily vegan, making it great for so many different diets.
Choose a zucchini that is firm with vibrant green skin. They get more bitter as they get larger, so try to avoid overly large zucchini. Look for zucchini that are about 6-8 inches in length and free of blemishes.
If you plan on freezing zucchini, you will need to take a few extra steps. Because zucchini holds so much water, if you freeze it without prepping it, it won’t be as firm and plump after thawing. Avoid this by first chopping it and then blanching it before freezing. Blanch the zucchini by briefly boiling it and then putting it in ice water, like we do in my Green Bean Casserole. To reheat leftovers, remove just the portion you plan on eating. Place in a small saucepan over low heat, stirring until warmed through.
My Zucchini Salad is one of the hidden gems on Simple Joy, little known, but one of my very favorites!Easy Zucchini Muffins make the perfect snack or breakfast on the go. Looking for the perfect side for a meal? These Baked Zucchini Fries are crunchy and picky-eater approved. Zucchini Boats are an easy and filling weeknight dinner.
If you try this Zucchini soup or any of my other recipes, leave a comment and tell me what you think. I love hearing from you!
