Cheesy Zucchini Soup
Ready In: 1 hr 20 mins
Yields: 3 Quarts
Ingredients
- 6 cups water
- 3 cups onions, diced
- 5 cups squash, diced (may be a combo of zucchini, yellow squash and summer squash, using at least half zucchini)
- 7 cups zucchini, sliced in thin half rounds (if using very small squash, full rounds)
- 3 -4 tablespoons butter
- 2 1⁄4 teaspoons leaves oregano, crumbled
- 1 garlic clove, minced
- 6 ounces sharp cheddar cheese, grated
- 1 (3 ounce) package cream cheese
- 3 tablespoons tamari
- 1⁄4 teaspoon black pepper or 1 pinch cayenne
- salt
Directions
- Bring water, onion, diced squash, and butter to boil.
- Cook, covered over medium heat until squash begines to break down and form a broth, about 45 minutes.
- Add sliced zucchini, oregano, and garlic, and bring to a boil again.
- Reduce heat to simmer, and continue cooking for 5-10 minutes or until the zucchini slices are slightly tender.
- Turn heat down to low.
- In a tightly covered blender, blend together 1 1/2 cups of the hot soup broth including some of the zucchini slices and the cheddar and cream cheese until smooth.
- Add to the soup.
- Turn off heat, add tamari, pepper and salt to taste.
- Serve.
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