Quick Creamy Zucchini Soup
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Kelsey Leman
This is one of my favorite soups! It's my grandma's recipe that she just handed down to me this year in celebration of my garden producing enough zucchini for a small army! It's creamy and filling but mild. This soup can be frozen.
Ingredients
4 cups shredded zucchini
3/4 cup water
3/4 teaspoon salt
1/2 teaspoon basil
2 cups warm milk
3 tablespoons all-purpose flour
1/2 teaspoon salt
3 tablespoons butter
2 tablespoons minced onion
ground black pepper to taste
Instructions
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.
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.
Whisk warm milk, flour, and salt together in a bowl until smooth.
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.
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