Creamy Zucchini Soup
This Creamy Zucchini Soup is a delicious way to use up your summer supply of zucchini.
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Servings: 6
Equipment
- Baking sheets
- Blender
- Dutch oven
Ingredients
- 2 large zucchini (Or 6 small zucchinis)
- 2 large yellow onions
- 8 cloves of garlic, peeled
- 4 Tbsp. of olive oil
- 32 oz. of chicken broth or vegetable broth
- 1/2-1 cup of heavy cream If you want it a little less creamy use a 1/2 cup. A little more, use the whole cup
- 2 Tbsp. of garlic powder
- 2 tsp. of ground ginger
- Salt and pepper to taste. Use at least 3 tsp. of salt and be generous with the pepper. It will taste better! Add one tsp. at a time and mix it in, if you're nervous.
Instructions
- Preheat the oven to 425 degrees.
- Slice your zucchinis and onions and add them to a baking sheet along with the garlic cloves.
- Add the olive oil to coat both sides and add salt and pepper on both sides too.
- Add them to the oven for 25 minutes. Work in batches if you have to. I made this in two batches.
- Once the batches are done, add them to the blender with the chicken broth.
- Blend for a few minutes each on the liquify setting. I blended for about 4 minutes.
- Add the zucchini soup to a Dutch oven on a low flame.
- Add in your heavy cream and blend together. Bring to a boil once the cream is well blended.
- Add in your other seasonings and let the soup simmer for at least 15 minutes to heat through and allow all the flavors to come together.
- As noted above in the ingredients, make sure to be generous with the salt and pepper. Just do it slowly.
- Top with your selected toppings and enjoy!