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Cream of golden zucchini & roasted garlic soup

2 large onions, cut into 1/2-inch dice
8 6-inch golden zucchinis* in 1/2-inch slices
1/3 cup mashed roasted garlic cloves
1/4 cup unsalted butter
3 cups chicken or vegetable broth
1 cup half and half or whole milk
salt and pepper, to taste
1 cup grilled corn, cut off the cob (yellow corn is
prettiest in this soup) 1 cup peeled, seeded, and diced fresh tomato
1/3 cup chopped fresh basil

In a heavy-bottomed soup pot, sauté the onions in the butter over medium heat until they begin to brown. Add zucchini slices, roasted garlic, and stock. Simmer until slices are completely soft, about 25 minutes. Allow mixture to cool slightly, then puree in a blender. Put pureed soup back into pot and add the half and half or the milk. Season to taste with salt and pepper. Add corn to soup and heat but do not let it boil. Serve hot with fresh tomatoes and basil on top of each bowl. Delicious with any Schug Chardonnay! Serves 4 to 6.

* Any yellow summer squash will do; the younger the better for smoothest soup texture. If you leave out the milk, this soup freezes beautifully. Just add the milk to the soup after it’s been reheated...it makes a tasty treat during the winter!

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