Charred Zucchini Soup with Sweet Corn & Tomato Crostini
This soup is easy to make and wonderful served both hot and cold. I’ve kept the basic recipe simple and focused, allowing the zucchini to come forward with subtle bitter notes thanks to the charring in the broiler and some zing and brightness from the line juice. Don’t skip the tomato, corn, and whipped feta crostini to serve on the side!
SERVES 4 AS A MAIN (MAKES 6 to 7 cups)
Photo credit: Erin Scott
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If you must use larger zucchini (I prefer small to medium size), note that they will release more liquid. Start with 1 ½ cups stock and add more as needed.
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Freestyle with other garnishes and pairings—like chopped tomato and fresh herbs on top; and/or good bread or grilled flatbread with olive-oil drizzled burrata.
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Toast 8 small slices of good bread until lightly crispy and golden. Meanwhile, combine 4 ounces freshly cut feta and 1/3 cup heavy cream, in small food processor and blend until smooth. (Whisk by hand if needed.) Add more cream to reach your desired consistency. Stir together 2 cups halved or quartered Sungold or cherry tomatoes, 1 large ear of corn cooked and shaved off the cob, 1 tablespoon chopped basil, 1 teaspoon balsamic vinegar, and 1 tablespoon of your best olive oil. Season with salt and pepper. Spread the toasts with the cream. Top with the tomato-corn mixture and serve. *Feel free to use smashed avocado instead of the feta-cream.
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If your sweet corn is super fresh, you can shave it off the cob and enjoy it raw to save cooking and grilling time.
Ingredients
3 pounds medium zucchini
3 tablespoons best-quality extra-virgin olive oil, plus more as needed
1 medium yellow onion, finely diced (about 2 cups)
2 garlic cloves, minced
fine sea salt and freshly ground black pepper
2 cups low-sodium vegetable stock, plus more as needed
1 tablespoon pure maple syrup
1 tablespoon freshly squeezed lime juice, plus more as needed
2 large ears of sweet corn, cooked and shaved off the cob for topping (optional)
fresh summer herbs, such as basil, cilantro, dill, or mint, for topping (optional)
Sweet Corn and Tomato Crostini with Feta Crema, for serving (optional, see recipe in notes)
Cooking directions
Heat the broiler. Adjust the rack to 6 inches below it.
Trim the zucchini, and quarter them lengthwise. Transfer the pieces to a sheet pan, keeping matching halves together. (For large zucchini, cut them in half crosswise, first, then quarter them lengthwise.) Brush all sides lightly with 1 tablespoon of oil. Reassemble the matching halves and place them flesh side down on the sheet pan. Broil until very tender and the skin is charring in places, 10 to 13 minutes. (For larger zucchini, you may need 5 minutes more until the flesh is tender and the skin is charring.)
Meanwhile, heat 2 tablespoons of oil in a pot or large Dutch oven over medium-low heat. Add the onion, garlic, and ¼ teaspoon salt. Cook, stirring frequently, until tender and transluscent and just turning golden in color, not browning, 5 to 7 minutes. Transfer the broiled zucchini and any juices to the pot along with ½ teaspoon salt, ¼ teaspoon pepper, and the vegetable stock. Simmer, stirring occasionally and breaking apart the zucchini, until the zucchini and onion have completely softened, about 10 minutes. Cool briefly.
To puree the soup with an immersion blender, drape a kitchen towel over the pot (to catch splattering soup), immerse the blender, and blend until completely smooth. To use a high-speed blender, carefully transfer the softened zucchini pieces to the blender, followed by all of the remaining bits and liquid. Blend until completely smooth.
Stir or blend in the maple syrup, lime juice, and ¼ teaspoon salt. Thin with more stock, if needed, to reach your preferred consistency. Adjust salt, pepper, and lime juice to taste. Return to the pot and reheat until just bubbling or chill if you wish to serve cold. Ladle into bowls, piling each generously with the shaved corn. Drizzle with your best olive oil, and sprinkle with pepper and fresh summer herbs. Serve with the crostini (see notes).