Total Time
40mins
Prep 15 mins
Cook 25 mins

A great way to use an abundance of Zucchini. This is so easy, so creamy and so very, very nice. This soup can be frozen or kept for 2 days in the fridge. If you don't have fresh Basil, a basil pesto can be used. Also vegetable stock can be used instead of chicken stock.

Ingredients Nutrition

Directions

  1. Fry onion gently until transparent, taking care not to brown it. This should take about 5 minutes.
  2. Add vegetables, stock and water, and simmer for 10 minutes (taking care not to simmer any longer than this to avoid the soup becoming bitter).
  3. Add cheese,cream and basil and simmer a further 2 minutes. (At this stage you can blend the soup for smooth and creamy finish, but this is not necessary).
  4. Season with salt and pepper to taste if desired.
  5. Serve with a thick crusty bread.
Most Helpful

5 5

This was really delicious soup! I changed it a tad to make it vegetarian and because I wanted to reduce the amount of saturated fat and cholesterol without losing the terrific flavor. I used vegan chicken stock, 1 Tbsp vegetable oil, and used cashew (nondairy) cream. Other than that I followed the recipe as is and my family was very pleased with the results. I didn't use any optional seasonings and didn't blend the soup. I think I'll make this soup again. Thanks! Made for Make My Recipe Tag.

5 5

YUM!! This is a delightful fresh tasting soup. I only had 150ml cream so I topped up with milk with great results. When serving I added a little salt and heaps of freshly ground pepper. This is a winning soup thats cheap and quick n easy to prepare. Thanks for sharing!