Karry Hosford
8 servings

Parsley, tarragon, and chives are tossed with a light dressing and floated atop the soup on crostini. Pureeing the soup gives it body. Use extra caution when blending hot ingredients by holding a towel over the blender lid.

How to Make It

Step 1

Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add onion and minced garlic; sauté 5 minutes or until tender. Add zucchini, broth, 1/2 teaspoon salt, and 1/2 teaspoon pepper; bring to a boil. Reduce heat, and simmer 25 minutes or until zucchini is very tender. Let stand 5 minutes.

Step 2

Place half of the zucchini mixture in a blender; cover tightly, and process until smooth. Pour pureed zucchini mixture into a large bowl. Repeat procedure with remaining zucchini mixture. Place pureed zucchini mixture in pan. Cook over low heat 5 minutes or until thoroughly heated. Keep warm.

Step 3

Preheat oven to 400°.

Step 4

Place bread slices in a single layer on a baking sheet. Coat bread with cooking spray. Bake at 400° for 5 minutes or until toasted. Rub bread with cut sides of garlic clove.

Step 5

Place parsley, tarragon, and chives in a small bowl. Combine 1 1/2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Pour over parsley mixture; toss well.

Step 6

Spoon 1 cup soup into each of 8 bowls. Divide parsley mixture evenly over toasted bread slices. Top each serving with 2 bread slices. Serve immediately.

Ratings & Reviews

sonoma1's Review

January 27, 2014
Very good. Added a few leftover mushrooms and some asparagus. And as one reviewer mentioned some lemon juice. Did not serve with the bread and herbs, filling on its own for lunch. My husband needed a bit more so a dollop of sour cream for his.

caseywar's Review

July 16, 2011

rstarrlemaitre's Review

June 09, 2011
Like other raters, I found the soup itself to be a little on the bland side, and too peppery. Would add a dash of cream or sour cream, or perhaps lemon juice to play up the flavor a little. The croutons, on the other hand, were to die for, especially the fresh tarragon! Don't skip that bit.

aar415's Review

August 02, 2010
Awesome soup! Make it all the time since its easy, healthy and delicious. The first time I made it, it was WAY too peppery, so since then I've cut it in half, and added more to taste at the end. Also, peeling the zucchini and using white pepper makes for a beautiful presentation.

NikNat624's Review

January 06, 2010
Good soup but don't know if I would rave about it. I did everything exactly as written and found it to be a little bland. This could be because I made it in January when zucchini is out of season, however the squashes flavor was good when tasted while preping. A little extra salt and splash of fresh lemon juice helped to bring out the flavor a little bit.

Peachygirl76's Review

July 30, 2009
I followed the recipe exactly and I really enjoyed this soup. The texture was nice and creamy. I do agree the pepper flavor was pretty strong and would consider cutting down on it next time. The herb bread made the soup extra special, although it would be great with plain bread if I was short on time or didn't have the necessary herbs on hand. This recipe will be added to my rotation.

monackey's Review

July 11, 2009
This is a really good soup. Can't believe how creamy the zucchini was after pureeing. Added 1 t of curry powder to add more depth of flavor, but overall very good base recipe and we will definitely be making again.

ChristingFa's Review

June 19, 2009
This soup is the only way I can get my husband to eat zucchini. I simply love this soup! I skip the fat all together and just use a non-stick pot instead.

NicoleLee's Review

June 14, 2009
My boyfriend loved it and he isn't a soup eater. and usually hates anything mot meat!