Stovetop, Pot (small), Immersion blender
Peel & mince the shallot. Heat a drizzle of oil in a pot over medium heat. Add the shallot. Cook, stirring for 3 min.
Wash & trim the zucchini. Roughly chop the zucchini & add to the pot. Cook for 5 min.
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.
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.
Serve the soup garnished with the rest of the cream cheese & fresh basil (optional). Enjoy!
Average estimated amount for one serving
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.