My husband liked this soup, even though he doesn’t love zucchini. This is a nice, light summery soup! This doesn’t make a lot though, so next time I will double it! I didn’t have enough for the 4 of us! I used my immersion blender instead of a regular blender. I also used almond milk in place of the regular milk.
Quick Creamy Zucchini Soup
(All Recipes Magazine)
time needed: 35 min.
4 cups shredded zucchini
3/4 cup water
3/4 teaspoon salt
1/2 teaspoon basil
2 cups warm milk (I used almond milk)
3 tablespoons all-purpose flour
1/2 teaspoon salt
3 tablespoons butter
2 tablespoons minced onion
ground black pepper to taste
1. Stir zucchini, water, salt, and basil together in a pot; bring to a boil, reduce heat to medium-low, and simmer until zucchini is tender, about 15 minutes.
2. Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Puree in batches.
3. Whisk warm milk, flour, and salt together in a bowl until smooth.
4. Melt butter in a skillet over medium heat. Cook and stir onion in melted butter until translucent, 5 to 7 minutes. Pour pureed zucchini and milk mixture into the skillet; bring to a boil while stirring continually. Season with pepper.