It feels like I did little more than blink and somehow summer came, went, and we’re back to the sort of days that are just meant for soup. Cloudy and drizzly outside always translates to chopping and stirring inside. It’s time to get back into my kitchen and back into my soup game.
This is a really simple zucchini soup that’s swirled with creamy goat cheese. Crunchy baguette croutons, smeared with fresh basil and mint oil, garnish the soup and distinguish one bite from the next. It’s a celebration of late summer produce, with a good dose of fall comfort.