Zucchini Chèvre Soup with Basil-Mint Croutons
Recipe type: Soup, Lunch
Cuisine: Summer, French
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 Tbsp. Butter
  • 2 Tbsp. Olive Oil
  • 1 large White Onion, diced
  • 1 clove Garlic, minced
  • 4 medium Zucchini, chopped
  • about 3 c. homemade or low sodium Vegetable or Chicken Stock
  • 4 oz. Chèvre Cheese
  • about 2 tsp. fresh Lemon JuiceFor the Basil-Mint Croutons:
  • sliced Baguette
  • 1 c. mixed Basil and Spearmint Leaves
  • 1 small Shallot, roughly chopped
  • ¼ c. Extra Virgin Olive Oil
  1. In a large soup pot or Dutch oven, melt 1 Tbsp. butter with 2 Tbsp. olive oil over medium heat. Add the onion and garlic. Season with about ½ tsp. salt and allow to sweat down until the onion is soft and translucent, about 10 minutes. Add the zucchini and season with a little more salt and continue to cook until the zucchini softens, about 10 minutes over medium heat. Add enough stock to cover the vegetables, bring to a boil, then reduce to a simmer. Simmer, partially covered, until the zucchini begins to fall apart, about 20 minutes.
  2. Meanwhile, preheat the oven to 400°. Place the baguette slices on a sheet pan and bake until golden and crunchy. Combine the herbs, chopped shallot, and ¼ c. olive oil in a mini food processor or blender and process into a thick paste. Season with salt and pepper.
  3. Puree the soup using an immersion blender or food processor. Crumble in the chèvre and stir, letting it melt into the soup. Taste. Season as needed with salt, pepper, and a squeeze of lemon. Gently reheat, if necessary.
  4. Ladle the soup into bowls. Spread the basil-mint oil on the toasted baguette and float a couple of the croutons in each bowl.
Recipe by strawberryplum at http://www.strawberryplum.com/zucchini-chevre-soup-with-basil-mint-croutons/