Zucchini Soup with Croutons | Eataly Challenge

We had a big lunch and wanted something light for dinner so we picked the Eataly: Contemporary Italian Cooking Zucchini Soup with Croutons. This is going to be a very short blog because it was a very quick recipe!

As you may have expected from the title, our primary ingredient here was zucchini. The only other things you needed were onion, olive oil, grated parmesan, fresh thyme, and the bread for croutons. These ingredients are always available at the local grocery store and are very affordable so you can add that check to your list as well.

Unlike other soups we made this in a shallow pan, per the recipes instructions. It only had to cook for 20 minutes (about 30 total) which was crazy to me for a soup! You really needed the time to let the zucchini and onion soften in the hot water and it makes it’s own broth from the vegetable juices. I definitely felt this could use more flavor so, in retrospect, I’d play around with the spices to give it that flare.

Because the soup was so light we made our own garlic bread using cheese bread from Tendercrop Farm. To make this we took bread slices and layered them with a rub from the garlic clove, a sprinkle of shredded parmesan, and butter. The bread alone is mouthwatering so it worked as a fresh garlic bread!