Zucchini Soup with Tortilla Crisps

Zucchini Soup with Tortilla Crisps
Print Recipe
4 to 6 servings Sopa de calabacita con totopos
Ingredients
  • 1 tablespoon corn or safflower oil
  • 2 tablespoons unsalted butter
  • 1 cup white onion chopped
  • 1 cup leeks, white and light green parts, sliced
  • 1 jalapeno chile sliced in half, seeding optional
  • 3 pounds green zucchini ends removed, diced
  • 5 cups vegetable broth
  • 1 teaspoon kosher or sea salt more or less to taste
  • 1/2 teaspoon black pepper freshly ground, or more to taste
  • To garnish:
  • 1 1/2 cups tortilla crisps or totopos optional
  • 1 cup Oaxaca cheese or mozarella, diced, optional
To Prepare
  • In a soup pot set over medium-low heat, add butter and oil. Once the butter bubbles, stir in the onion, leeks and jalapeño. Cook, stirring sporadically, until the onion has softened, its color has become translucent, and the edges are beginning to brown lightly, about 12 to 15 minutes.
  • Raise the heat to medium, incorporate the zucchini and cook for about 3 to 4 minutes, stirring here and there. Pour in the broth, sprinkle with salt and pepper. Let it simmer for about 10 minutes, until the zucchini is thoroughly cooked and the soup has seasoned. Remove from the heat and let it cool slightly.
  • Place it all in the blender in batches and purée until smooth. Return the soup to the pot and let it thoroughly heat over medium heat. Serve very hot. Either spoon some diced cheese and totopos into each soup bowl right before eating, or let your guests add as much as they fancy.
Ingredients
  • 1 tablespoon corn or safflower oil
  • 2 tablespoons unsalted butter
  • 1 cup white onion chopped
  • 1 cup leeks, white and light green parts, sliced
  • 1 jalapeno chile sliced in half, seeding optional
  • 3 pounds green zucchini ends removed, diced
  • 5 cups vegetable broth
  • 1 teaspoon kosher or sea salt more or less to taste
  • 1/2 teaspoon black pepper freshly ground, or more to taste
  • To garnish:
  • 1 1/2 cups tortilla crisps or totopos optional
  • 1 cup Oaxaca cheese or mozarella, diced, optional
To Prepare
  • In a soup pot set over medium-low heat, add butter and oil. Once the butter bubbles, stir in the onion, leeks and jalapeño. Cook, stirring sporadically, until the onion has softened, its color has become translucent, and the edges are beginning to brown lightly, about 12 to 15 minutes.
  • Raise the heat to medium, incorporate the zucchini and cook for about 3 to 4 minutes, stirring here and there. Pour in the broth, sprinkle with salt and pepper. Let it simmer for about 10 minutes, until the zucchini is thoroughly cooked and the soup has seasoned. Remove from the heat and let it cool slightly.
  • Place it all in the blender in batches and purée until smooth. Return the soup to the pot and let it thoroughly heat over medium heat. Serve very hot. Either spoon some diced cheese and totopos into each soup bowl right before eating, or let your guests add as much as they fancy.

8 comments on “Zucchini Soup with Tortilla Crisps

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  1. Hi Pati,
    I just discovered you and your show. The zucchini soup sounds great. I am a meat eater, but would love to get more vegi’s back in my diet. This recipe sounds hopeful. I am so sick of brocoli & kale as my only green options.
    Best,
    Sharon

  2. Hi Pati,

    I work a farmer’s market right next to a vender that sells those light green zucchinis. I told him about this recipe and he was very interested. He gave me a huge bag of them, so I’m making the soup now. Hopefully this recipe will make those light green zucchini sell much faster!😁

  3. I copied this recipe after seeing you make in on your show. My husband and I love this soup.
    Then the recipe disappeared, and I was really upset.
    Now I have it again, thanks to your website!
    This soup is unbelievably delicious❣️

  4. Pati – this soup is so delicious! Your recipes never fail me. Thank you for sharing your talents and beautiful spirit with the world.