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.
To tell you the truth, I thought twice about bothering to post this potato and fennel soup. I made it, took pictures of it, singlehandedly ate almost the whole batch, and then talked myself out of sharing it with you all. I decided it was too basic, too boring, not worthy of your time. 
I’m struggling to come up with something to write about this soup. What can I say about its warming, comfort food qualities that I haven’t said about most of the dishes I’ve shared here in the past 6 months?
Every home cook needs a soup like this in their arsenal. It’s the perfect thing to whip up when you feel a cold coming on, when the weather is frigid, or you’ve just got the blues and need to sit on the couch and slurp up some comfort.