Vermont Summer Zucchini Soup

READY IN: 25mins
SERVES: 4-5
YIELD: 4 4 Cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Add cubed zucchini, water, onion, and bullion cube to pot.
  • Bring to a boil and lower heat to simmer.
  • Cook 15 minutes or so until the zucchini is tender, nearly mushy.
  • Turn off heat.
  • Using a hand blender, puree soup until smooth.
  • Add half and half, butter, salt and pepper.
  • Correct seasoning.
  • Serve and enjoy.
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