Name: Creamy Zucchini Soup
Yield: Makes 4 servings
Ingredients: 1 1/2 pounds zucchini, cut into 1/2-inch pieces; 1 1/2 cups canned low-salt chicken broth or water; 1/4 cup whipping cream; 1/4 teaspoon ground nutmeg; 1 tablespoon grated Parmesan cheese

Nutmeg adds nice flavor to this soup.

Recipe information

Yield
Makes 4 servings

Ingredients

1 1/2 pounds zucchini, cut into 1/2-inch pieces

1 1/2 cups canned low-salt chicken broth or water

1/4 cup whipping cream

1/4 teaspoon ground nutmeg

1 tablespoon grated Parmesan cheese

Preparation

Step 1
Bring zucchini and broth to boil in heavy medium saucepan. Reduce heat to medium-low, cover and simmer until zucchini is very tender, about 15 minutes.
Step 2
Working in batches, puree soup in blender until almost smooth. Return soup to same saucepan. Add cream, nutmeg and cheese; stir over medium heat until warm. Season with salt and pepper.

TagsSoup Soup/Stew Zucchini Squash Vegetable Starter Main Dinner Nut Free Gluten Free Weeknight Meals Quick 5 Ingredients or Fewer Simmer Blender Bon Appétit

Recipe notes

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