Creamy Zucchini Soup Recipe
This simple yet delicious soup is a great comfort as the pendulum swings between summer and fall.
You still have the flavor of summer with the Zucchini but the comfort of fall with creating soup. With a few simple ingredients you’ll have a delicious soup whipped up in no time.
Ingredients:
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 1 Onion chopped
- 2 Garlic cloves chopped
- 1 Tablespoon flour (or corn starch)
- 2 Zucchini (medium size)
- 1 to 2 Cups broth
- Salt & Pepper
Directions:
- Shred your Zucchini (or chop)
- In a dutch oven, cast iron pot or stock pot melt the butter and add in the olive oil.
- Add in the diced onion & garlic cloves until softened.
- Sprinkle in the flour to coat the onion & garlic.
- Add in the zucchini and stir.
- Pour the broth in stirring often.
- After about 10 minutes the Zucchini should be cooked and soft.
- Using an immersion blender blend the soup for several minutes.
- Add salt and pepper to your liking and simmer for additional 10 minutes.
Serve with delicious Sourdough Artisan bread or Sourdough Homemade Crackers
Notes: You can skip the flour if you’d like- the zucchini will thicken as it’s cooked a bit.
