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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a great late summer soup when it starts to cool off and you have zucchini coming out your ears. This soup freezes beautifully. You can add chicken for a hearty soup. I got this recipe from The Dining Diva. Ingredients:
4 cups chicken broth |
5 zucchini, sliced |
2 carrots, peeled and grated |
1 medium onion, diced |
8 ounces cream cheese, cubed |
1 garlic clove, minced |
seasoning salt, to taste |
salt, to taste |
pepper |
shredded zucchini |
onion, carmelized |
Directions:
1. In a large saucepan or stockpot, cook zucchini, carrots, onions in chicken broth about 20 minutes or until vegetables are tender. Transfer to a blender or food processor in small batches; blend well.
2. Add cream cheese a little at a time and continue blending until cream cheese is melted.
3. Adjust seasonings to taste and serve hot or cold. Garnish with shredded zucchini and caramelized onions.
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