Zucchini Soup

MigJ's Note:

This is a great late summer soup when it starts to cool off and you have zucchini coming out your ears. This soup freezes beautifully. You can add chicken for a hearty soup. I got this recipe from The Dining Diva.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 4 cups chicken broth
• 5 zucchini, sliced
• 2 carrots, peeled and grated
• 1 medium onion, diced
• 8 ounces cream cheese, cubed
• 1 garlic clove, minced
• seasoning salt, to taste
• salt, to taste
• pepper
• shredded zucchini
• onion, carmelized

Directions:

1. In a large saucepan or stockpot, cook zucchini, carrots, onions in chicken broth about 20 minutes or until vegetables are tender. Transfer to a blender or food processor in small batches; blend well.
2. Add cream cheese a little at a time and continue blending until cream cheese is melted.
3. Adjust seasonings to taste and serve hot or cold. Garnish with shredded zucchini and caramelized onions.

Reviews

[Chef #895503]

i make almost an identical soup. I omit the cream cheese and put all of it in the food processor. I then can it. When I reheat it in the winter, i add the cream cheese on the stove top. Its the most delicious soup ever. I did find that it is thicker and more like a creamy broccoli soup by decreasing the amount of liquid. Enjoy!

[*sweetomato*]

This was delicious! We got the old "boat motor" out and whipped it up easy as you please! You must try this!