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Sep
5
This delicious zucchini cheese soup recipe is quick and easy to make, yet overly delicious to eat or drink on a rainy summers day! A great way to use your zucchinis when you run out of ideas what to do with all the growing zucchinis in your garden!
Use any cheese you have at home and grate it, or use 2 triangles (1 1/2 oz - 40 gr) of "The Laughing Cow" creamy cheese.
Zucchini cheese soup recipe ingredients
- 1 pound (500 gr) zucchini, cut into pieces
- 2 big onions, cut into pieces
- 1 oz grated cheese (any cheese you love) or 2 triangles (1 1/2 oz - 40 gr) of "The Laughing Cow" creamy cheese
- 2 pints (1 liter) chicken stock (use chicken stock cubes if you want to work fast)
- olive oil to fry
- salt and pepper to taste
- basil and chives to garnish
Zucchini cheese soup recipe
- Add a bit of live oil in a big pot and fry the onions on a very low fire (make sure the onions don’t turn brown)
- Boil the chicken stock or water.
- Add zucchini and chicken stock (or water with chicken stock cubes) to the onions and bring to the boil on a high fire.
- Let boil on a low fire for another 20 minutes.
- Add the chives, grated cheese or "The Laughing Cow" creamy cheese and puree the soup with a mixer as fine as you want. If you still want some crunchy stuff in your zucchini soup with cheese, then don’t mix it too much.
- Garnish with basil leaves (don’t cut them if you don’t feel like it, it’s to garnish your zucchini soup only!). You can grate a bit more cheese on your zucchini soup as well.
Please leave a comment if you have an even better Zucchini cheese soup recipe !
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