Cream of Zucchini Soup recipe

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Ingredients

2 tablespoons olive oil
1 tablespoon vegan margarine
1 onion, chopped
2 pounds zucchini, sliced
1 teaspoon dried oregano
salt and pepper to taste
2 ½ teaspoons vegetable bouillon powder
2 ½ cups water
6 ounces crumbled Gorgonzola cheese
1 cup non-dairy creamer (such as MimicCreme®)

Nutrition Info

242.4 calories
carbohydrate: 11.5 g
cholesterol: 30 mg
fat: 18.6 g
fiber: 2.1 g
protein: 8.5 g
saturatedFat: 6.8 g
servingSize: -
sodium: 353.5 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the olive oil and margarine together in a large pot, cook and stir the onion in the hot oil and margarine until soft, 5 to 7 minutes. Add the zucchini and season with the oregano, salt, and pepper, continue cooking and stirring until the zucchini is tender, about 10 minutes.

  2. Pour the water into the pot, and stir in the bouillon powder. Bring the liquid to a boil, reduce heat to medium-low, and simmer another 10 minutes. Add the Gorgonzola cheese and allow it to melt into the soup.

  3. Pour the soup into a blender, filling the pitcher no more than halfway full. Secure the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup in the cooking pot. Stir the creamer through the soup before serving hot.

Recipe Yield

6 servings

Recipe Note

Vegetarian zucchini soup with Gorgonzola. You can use real cream, but I use a vegan mimic cream to keep the calories down, the Gorgonzola adds enough richness that I don't think it's needed.

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