At long last, the halcyon days of zucchini season are before us. Guess what that means.
I am going to buy all the zucchini. Then I am going to cook all the zucchini. And then -finally- I am going to eat all the zucchini.
And, in so doing, I am going to achieve world zucchini domination — starting with this soup.
Won’t you join me?
Cream of Zucchini Soup with Chipotle and Roasted Corn.
- 2 ears fresh corn
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped (about 2 cups)
- 3 garlic cloves, minced
- 2 tablespoons chipotle pepper in adobo sauce, pureed*
- 1 teaspoon ground cumin
- 4 medium zucchini, cut in half-moons (about 6 cups)
- 2 cups packed spinach
- 2 cups vegetable broth
- 12 ounces silken tofu
- Sea salt + cracked black peppers
- Chopped fresh cilantro
- Greek yogurt + crushed red pepper to serve (optional)
First, roast the corn. Remove the husks and put two burners of your gas range on medium-high. Lay the corn cobs on the burners and allow the flames to char the kernels, turning intermittently for about 5 minutes until evenly charred. Do not leave unattended! Once the corn is cool, cut the kernels off the cob and set aside for later.
Heat the olive oil in a Dutch oven or stock pot. Once it’s hot, add the onions and garlic and cook for a few minutes, until translucent. Add the chipotle puree and cumin, and stir until combined. Add the zucchini, combine, and cook for another few minutes. Add the spinach and the stock and bring to a boil. Reduce to a simmer, cover, and cook for 15-20, until the zucchini is tender. Remove from heat.
Add the silken tofu to the pot and, using an immersion blender, puree until smooth. Salt and pepper to taste.
Garnish with the roasted corn, chopped cilantro, a plop of Greek yogurt, and a sprinkle of crushed red pepper.
*I like to puree canned chipotles in adobo and store in a jar so that I can use a bit here or there in various dishes. You could also just chop up a pepper and add a bit of the adobo sauce, if you’d like, since it will all be pureed later.