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Zucchini Soup

Zucchini Soup

Zucchini Soup

  • 1 medium onion (chopped coarsely)
  • 2 Tablespoons butter
  • 3¾ cups zucchini squash (peeled and cubed)
  • 3 cups chicken broth
  • ⅛ teaspoon freshly ground black pepper
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon salt
  • Dash cayenne pepper
  • ½ cup Half and Half
  • ½ cup cheddar cheese (grated)
  1. Clean, chop and cook onion in butter until soft and transparent but not browned.
  2. Wash, peel and cube zucchini into about 2 inch pieces. Combine onion, zucchini and chicken broth in large saucepan.
  3. Bring to boil, simmer 15 min. or until squash is tender. Add seasonings.
  4. Using a blender or an immersion blender, puree mixture until smooth. Return to saucepan if using a blender.
  5. Add Half and Half and adjust seasoning to taste. Reheat but do not boil.
  6. Serve hot, garnished with grated cheddar cheese. Serve with: fresh tomatoes with olive oil and capers.
  7. Variations: Pepper Jack Cheese or Colby Jack Cheese to garnish.
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