cream of zucchini soup

Name: Cream of Zucchini Soup
Prep time: 20 min
Cook time: 35 min
Ingredients: 1 large yellow onion chopped; 2 clove(s) minced garlic; 3 large zucchini- chopped; 5 1/2 cup(s) chicken/vegetable stock or as needed; 1 tablespoon(s) salt or to taste; 1 teaspoon(s) black pepper; 2 tablespoon(s) olive oil, extra virgin

(1 RATING)

32 Pinches

Lily Mathews

Diamond Bar, CA

Updated on Sep 28, 2011

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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prep time 20 Min

cook time 35 Min

method ---

yield

Ingredients

1 large yellow onion chopped
2 cloves minced garlic
3 large zucchini- chopped
5 1/2 cups chicken/vegetable stock or as needed
1 tablespoon salt or to taste
1 teaspoon black pepper
2 tablespoons olive oil, extra virgin

How To Make cream of zucchini soup

Step 1

Heat 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.
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