cream of zucchini soup
(1 rating)
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I started making this soup when I had an abundance of Zucchini & the best part is there is no cream in it. My friends & family love it. I actually got this recipe from a Woman's Country magazine in the late 80s( Can't remember the name).
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(1 rating)
prep time
20 Min
cook time
35 Min
Ingredients For cream of zucchini soup
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1 lgyellow onion chopped
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2 cloveminced garlic
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3 lgzucchini- chopped
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5 1/2 cchicken/vegetable stock or as needed
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1 Tbspsalt or to taste
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1 tspblack pepper
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2 Tbspolive oil, extra virgin
How To Make cream of zucchini soup
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1Heat oil in a large heavy bottomed pot. Add in onions & saute until translucent, then add in garlic & saute a little longer( be careful not to burn the garlic). Then add in the chopped Zucchini & stir until its all coated with the oil. Slowly add in the chicken stock until it covers all the vegetables in the pot, add in salt & pepper, cover , bring it to a boil & simmer for at least 20 mins or until the Zucchini is soft. Then use your Immersion Blender & blend your soup until it is well blended & creamy. At this point you can serve with a garnish of: Bacon Bits, Grated Cheese, Croutons, or anything your heart desires. This soup can be served hot or cold & it freezes well.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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