Zucchini Garlic Soup is a must-have recipe for anyone who grows zucchini in their summer garden or knows someone who does. After all, one can only eat so much zucchini bread. When we make this, we always use olive oil instead of butter. We don’t always want hot soup during the summer, though, but it freezes really well. The soup is pureed so there are no texture issues to worry about with freezing, and again, kids are more likely to eat it as well. This soup is also green, so the sooner you convince your family that green soup is ok, the better.