Fall is upon us and the end-of-summer bounty must be used! Now!!!

There are lots of great cream soup recipes out there – most of them featuring a single vegetable, like spinach. With so many green vegetables still overflowing in my garden, I decided – what the heck! – I would try throwing them together with some butter, stock and cream and see what would happen.

I sauteed the onion first, then added zucchini, peppers and garlic. I threw in a ton of chopped spinach and Swiss chard and then covered with vegetable stock and then simmered for about 20 minutes. Then, a splash of cream and a stick blender and VOILA! Creamy green goodness! Don’t you just love an experiment gone well?!

CREAM OF SUMMER SOUP

4 tablespoons unsalted butter
1 medium sweet onion (Vidalia or Walla Walla), diced
3 cloves garlic, pressed
4 medium zucchini, diced
1 bell pepper, any color, diced
16 cup chopped spinach or Swiss chard
32 ounces vegetable broth
1 cup heavy cream
Juice of one lime
A few dashes Tabasco sauce
Salt and pepper to taste

In a large stockpot, melt butter over medium high heat. Add onion and stir frequently for about 2 minutes. Add in zucchini and bell pepper. Cook for about 3 minutes, until all vegetables are softened.

Add in spinach or chard and vegetables stock. Simmer for about 20 minutes. Remove from heat and blend in blender or with a handheld immersion blender in pot until very smooth. Add in remaining ingredients.

Serve garnished with a little diced fresh vegetables for garnish.

Other fab frugal unique summer’s bounty soups by fellow bloggers:
Cream of Ratatouille Soup, The Crispy Cook
Cream of Roasted Tomato Soup, Andrea’s Recipes
Zucchini and Avocado Pear Soup, Greedy Gourmet
Chilled Red Pepper Soup, The Well-Seasoned Cook

And by ME:
Cream of Green Chile Soup, Fab Frugal Food

–posted by Donna