Ingredients for Cheesy Zucchini Soup
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How to Make 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.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
66g
Fat
128g
Carbs
11g
