Creamy Zucchini Soup
Rich and tasty cream of zucchini soup. Minimal preparation makes this perfect for a healthy, hearty weeknight meal in about 30 minutes. Makes about 7 cups. Vegetarian.
Servings 7 cups
Calories 110kcal
Ingredients
- 3 to 4 cups zucchini, diced = 2 medium
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 cup freshly shredded Parmesan cheese
- 1 tsp brown sugar
- 1/4 tsp mustard powder
- 1/4 tsp paprika
- 1/8 tsp nutmeg
- salt and pepper to taste
Instructions
- Combine zucchini and vegetable broth in a deep stockpot and bring to a boil.
- At boiling, reduce heat and simmer for 10 minutes, or until zucchini is tender.
- Remove from heat and let soup cool for 10 minutes.
- Meanwhile, combine spices together in a small bowl and set aside.
- Once soup is cooled slightly, use an immersion blender to blend soup thoroughly until no chunks remain. (A stand blender can also be used, to blend soup in batches, carefully).
- Return blended soup to low heat and whisk in heavy cream, cheese and spices. Heat thoroughly before serving. Soup will thicken slightly as it heats.
- Serve topped with salt and pepper, Parmesan, or croutons. Refrigerate leftovers for 3 to 4 days.
Notes
- Freezing not recommended due to cream content.
- Letting the soup cool for 10 minutes makes it easier to blend carefully. An immersion blender makes creaming soups a quick process but a stand blender can be used-- just work in batches.
- Recipe adapted from 2008 Taste of Home Cookbook
Nutrition
Calories: 110kcal