By: Molly Moss
Comfort, Dairy Free or Dairy Free Adjustable, Gluten Free or GF Adjustable, Sides, Soups & Stews, Veggie Heavy, , , , ,

Silken Zucchini Soup with Calabrian Chili Oil

This humble zucchini soup has a secret. It’s delectably creamy and silky without using any cream. The secret ingredient? Silken tofu! I like to use a little butter for flavor, but you can certainly keep this soup 100% vegan by using dairy free butter or olive oil. The silken tofu not only adds texture, but a healthy dose of protein, making it a simple and satisfying lunch for any day of the week. To top it all off, we drizzle in some of the oil from a jar of oil-packed Calabrian chili peppers (which you should be keeping in your fridge at all times!).  

A note on seasoning

Silken tofu and zucchini are very mild on their own, and can soak up a ton of flavor if given the opportunity. Because of this, make sure to season this zucchini soup heavily and taste often throughout the process.

Where to find Calabrian chilies

I’m a big fan of all of Tutto Calabria’s chili products, and I usually keep one jar of whole peppers in addition to crushed peppers in my fridge at all times. Because of this, it’s really easy to grab some of the oil from the whole peppers jar to drizzle any time I feel I need an extra kick of spice. You can certainly use any chili oil you have laying around for this recipe, but I love the unique and fruity flavor of the Calabrians. Plus, once you taste these fiery morsels, you will want to add them to just about everything.

Why silken tofu works

When pureed smooth, silken tofu brings can bring a smooth and custardy texture to any dish. It’s practically tasteless on its own, so it can soak of the flavors of everything around it. You won’t be able to discern the flavor of the tofu in this zucchini soup, but you will be able to enjoy the lusciously creamy texture.

Silken Zucchini Soup with Calabrian Chili Oil
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Silken Zucchini Soup with Calabrian Chili Oil

Recipe by Molly MossCourse: SoupsDifficulty: Easy
Servings

4

large bowls
Calories

310

kcal
Total time

45

minutes

This humble zucchini soup has a secret. It’s delectably creamy and silky without using any cream. The secret ingredient? Silken tofu! I like to use a little butter for flavor, but you can certainly keep this soup 100% vegan by using dairy free butter or olive oil. The silken tofu not only adds texture, but a healthy dose of protein, making it a simple and satisfying lunch for any day of the week. To top it all off, we drizzle in some of the oil from a jar of oil-packed Calabrian chili peppers (which you should be keeping in your fridge at all times!).  

Ingredients

  • 12 oz yukon gold potatoes, peeled and cut into 2 inch pieces

  • 3-4 tbsp butter or dairy free butter, or 2 tbsp olive oil

  • 3 cloves garlic, thinly sliced

  • 6 oz shallots (about 3 large shallots), thinly sliced

  • 2 pounds and 2 ounces zucchini, cut in half lengthwise, then into 1 inch half moon slices

  • 2.5 cups water + 2 tbsp better than bouillon roasted vegetable base

  • 16 oz silken tofu

  • Zest of 2 lemons

  • Salt and pepper to taste

  • Oil from a jar of oil packed Calabrian chili peppers, or any chili oil of your choosing.

Directions

  • Bring a small pot of salted water to a boil. Additionally, heat a large pot over medium heat.
  • Add the potatoes to the small pot of boiling water and simmer until fork tender, about 10 minutes.
  • In the large pot, add 2 tbsp of butter (or olive oil), then the shallots and garlic. Reduce the heat to medium low and cook, stirring regularly, for about 5 minutes.
  • Add the zucchini and continue to saute over medium low for 7-10 minutes, until the zucchini is tender. Season with salt and pepper throughout this process.
  • Add the now tender potatoes to the pot with the zucchini, then add the water and better than bouillon. Bring to a boil, then reduce to simmer for 10 minutes.
  • Remove from heat, then add the silken tofu and stir to combine. Working in two batches, transfer the soup to a blender and puree until very smooth. Optionally, add another 1-2 tbsp of butter or dairy free butter
  • Return the soup to the pot and keep the heat on low. Add the lemon zest, stir, and taste. Adjust seasoning as needed. I recommend being very generous with the salt in this recipe, as the zucchini and tofu need a good amount of seasoning to really pop.
  • If needed, heat the soup gently until hot again. Pour into bowls and drizzle with the calabrian chili oil. Calabrian chili oil can be quite hot, so start light if you are sensitive to spice.
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