Creamy Zucchini Soup
25 min | 10 min prep
SERVES 4 , 4 cups
Ingredients
- 2 tablespoons olive oil
- 1 medium onion
- 2-3 medium zucchini
- 2-3 cups vegetable broth
- 2 tablespoons cream (can substitute milk)
Directions
Roughly chop onion and zucchini. Cook onions in oil for 3-4 minutes over medium heat, then add zucchini and cook for another 1-2 minutes.
Add enough broth to cover the vegetables and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the zucchini is soft.
Remove from heat and puree the soup in batches.
When pureed, return to pot and stir in cream.
Add salt and pepper to taste.
Your recipes have had me fascinated all evening now! This soup sounds great...as does the chard stuffed squash one....and several others! I found you quite by accident on Recipezaar and wanted to ask you if this recipe was freezable: Roasted garlic and Cauliflower....I make smashed cauliflower all the time. I am trying to freeze extra batches for future use; but that is not my forte. I will be keeping up with you because you cook just look me!!
ReplyDeleteHi Liebly!
ReplyDeleteI very rarely freeze things, so I'm afraid I can't offer much advice in whether any of my recipes freeze well. But if you do freeze any of my recipes, please let me know how it turns out!