Creamy Zucchini Soup
Be the first to reviewThe secret ingredient to this velvety vegetable soup is...cream cheese!
Ingredients
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Utensils
Stovetop, Pot (small), Immersion blender, Knife
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
View nutritional information
| Energy | 181 cal. |
| Fat | 12 g |
| Carbohydrates | 12 g |
| Protein | 7 g |
| Fiber | 5 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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.
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