Cheesy Zucchini Soup Receita

Transform your garden's bounty into a creamy, dreamy bowl of cheesy zucchini and summer squash soup! This comforting recipe is perfect for a chilly evening and uses up those extra zucchini and squash. Quick prep, minimal effort, maximum flavor.

Preparo 20 min

Cozimento 80 min

Calorias 586.4 kcal

Proteína 51g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Cheesy Zucchini Soup

6 cups vegetable broth or water
Onions
Squash
Zucchini
2 tablespoons butter
1 teaspoon dried oregano
Garlic Clove
Sharp Cheddar Cheese
4 ounces cream cheese
1 tablespoon tamari (or soy sauce)
Black Pepper
Salt

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Como fazer Cheesy Zucchini Soup

Melt 2 tablespoons of butter in a large pot over medium heat. Add 1 medium chopped onion and sauté until softened, about 5 minutes.
Add 4 cups of diced summer squash (about 2 medium), 4 cups of diced zucchini (about 3 medium), and 6 cups of vegetable broth or water to the pot. Bring to a boil.
Reduce heat to low, cover, and simmer for 30-40 minutes, or until the squash is very tender.
Stir in 2 cloves of minced garlic and 1 teaspoon of dried oregano.
Simmer for another 5 minutes.
Carefully transfer the soup in batches to a blender (or use an immersion blender). Add 1 ½ cups of the soup, 4 ounces of cream cheese, and 4 ounces of shredded cheddar cheese to the blender. Blend until completely smooth.
Return the blended soup to the pot. Stir in 1 tablespoon of tamari (or soy sauce).
Season with salt and pepper to taste.
Heat through gently (do not boil). Serve hot, garnished with extra cheese or herbs if desired.