Cream of Zucchini Soup
Serves 410 mins prep35 mins cook
The secret to making this Cream of Zucchini Soup without cream? We add potatoes instead of cream to achieve that luscious, thick, and creamy texture everyone loves.
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What you need
Instructions
0 Start by chopping up all your vegetables. You do not need to dice anything finely or precisely, because everything will be puréed in the end 6 In a big pot on the stove set to medium-high heat, add to 3 tablespoons of olive oil, and sauté the onions. 1 Add the carrots, celery, and bell pepper and stir. Add the garlic and stir. Season with salt, pepper, Italian seasoning and stir again. Add the zucchini and potatoes. 2 Cover with enough water or broth of choice and let it come up to a boil. Reduce the heat to medium low and partially cover it with a lid and let it go for 25 to 30 minutes or until the veggies are soft. 3 In the meantime cube your bread of choice, add it to a baking sheet lined with parchment paper. Season the bread with salt, Italian seasoning, and a drizzle of olive oil. 4 Massage with your hands and bake at 400°F (200°C) for 15 minutes or until golden. 7 Once the soup is done, use a stick blender or blender to blend the veggies and stock in 2 batches. 5 Pour soup back in to the pot and taste for salt. Serve with the croutons and parsley on top and enjoy.View original recipe