Best Zucchini Cream Soup
Squash the notion that you can't prepare gourmet soup with little effort. This creamy, dreamy zucchini soup is one recipe that's sure to bowl you over. When the little ones in your family need a nutritional nudge, It's also a great way to sneak in vegetables. They'll love every spoonful.
At a glance
2 tbsp. extra virgin olive oil 4 medium zucchini, finely chopped 1 small onion, finely chopped 2 (14 oz.) cans ready-to-use chicken broth 2 tsp. dried oregano 3/4 tsp. salt 1/4 tsp. black pepper 3 tbsp. cornstarch 1/4 cup water 1 cup heavy cream
In a large soup pot, heat the extra virgin olive oil over medium-low heat. Add the zucchini and onion; cover and cook for 20 minutes, stirring occasionally. Add the broth, oregano, salt, and pepper; cover and cook for 30 minutes. In a small bowl, whisk together the cornstarch and water until smooth and thoroughly combined; slowly stir into the soup. Increase the heat to medium-high and continue to stir until the soup thickens. Reduce the heat to low and slowly stir in the cream. Simmer for 5 minutes; do not allow to boil. Serve immediately.
Ready in 1 hour.
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