“Take advantage of the summer bounty with this creamy, delicious soup. It's perfect as an appetizer or on it's own as a light lunch. The 2 step process is simple: first you poach the zucchini and then you make the creamy soup base. Combine the 2 and your soup is ready. This soup also freezes well.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 5 ingredients in a soup pot and boil with lid on for 15 minutes.
  2. While the zucchini is poaching, combine butter and onion in another saucepan over medium heat. Cook onions until tender but not brown.
  3. Add flour to the onions and cook 2 minutes. Add salt and pepper. Add warm milk and stir over medium-high heat until bubbly and thick.
  4. After the zucchini is poached, use an immersion blender off-heat to puree the mixture, alternately, you can carefully transfer the mixture to a blender or food processor and puree it.
  5. Add the pureed zucchini mixture to the soup base mixture and stir over medium heat until thickened. Adjust seasoning to taste. Serve with fresh grated parmesan and garlic toast.

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