Creamy Zucchini Soup


Zucchinis are a vegetable that we have in our house all the time, which is weird to me, because I always pegged zucchinis as a super seasonal vegetable. There are so many things you can do with a zucchini. A zucchini is like an actually useful cucumber. (No disrespect to cucumber and ma cucumber lovas) You can make soups, casseroles, stir-fries, and even desserts with zucchini! The best part about using it in soup like I did here is the color! Tell me you don’t love that vibrant sage green color. With an immersion blender, this recipe is too easy not to try! If you don’t have an immersion blender, transfer to a heat-proof, normal blender and you’ll get the same end product šŸ™‚

Serves 4:

3-4 cups zucchini, cut in 1/2 inch chunks
5 cups chicken broth
1/4 cup low-fat sour cream
1/2 white onion, chopped
4 cloves garlic, chopped
Kosher Salt
Olive Oil

Brown garlic, then onions with olive oil
When browned, add zucchini
Add salt and cook zucchini for 3 minutes
Add in chicken broth
Bring to a boil
Reduce to simmer for about 15 minutes,
(Or until zucchini is tender)
Blend smooth with your handy dandy immersion blender
Add sour cream
Bring to a boil
Add pepper to taste

Serve with your favorite cheese and crusty bread!


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