Creamy Zucchini Soup
Be the first to reviewThe secret ingredient to this velvety vegetable soup is...cream cheese!
Ingredients
Make sure you have...
Utensils
Stovetop, Pot (small), Immersion blender
recipe
Step 1
Peel & mince the shallot. Heat a drizzle of oil in a pot over medium heat. Add the shallot. Cook, stirring for 3 min.
Step 2
Wash & trim the zucchini. Roughly chop the zucchini & add to the pot. Cook for 5 min.
Step 3
Season with salt & pepper. Add 0.75 cup of water (per serving). Stir to combine. Reduce the heat to low, cover & simmer for 10–15 min, or until the zucchini is fork-tender.
Step 4
Remove the pot from the heat. Add most of the cream cheese & a drizzle of oil. Purée until smooth & creamy using an immersion blender, blender or food processor. Add a bit of water if too thick.
Step 5
Serve the soup garnished with the rest of the cream cheese & fresh basil (optional). Enjoy!
Nutrition facts
Average estimated amount for one serving
| Energy | 181 cal. |
| Fat | 12 g |
| Carbohydrates | 12 g |
| Protein | 7 g |
| Fiber | 5 g |
On average, one serving of the recipe "Creamy Zucchini Soup" contains 181 Energy, 12 g of Fat, 12 g of Carbohydrates, 7 g of Protein, 5 g of Fiber.
