Creamy Zucchini Soup with Mixed Herbs

     

This creamy zucchini soup recipe uses herbs and chicken/ veg broth to create a wonderfully healthy, smooth, and relaxing meal. You can add milk and shredded cheddar cheese to make it extra creamy.

Ingredients for Creamy Zucchini Soup with Mixed Herbs: 

 

Olive oil - as needed 

 

Onions - 1 1/2 cups (chopped) 

 

Garlic - 3 cloves (minced) 

 

Zucchini - 2.5 lbs. (1-inch thick slices) 

 

Chicken broth - 5 cups (fat-free, less-sodium) 

 

Baguette - 1 (1/4-inch thick slices) 

 

Parsley leaves - 3/4 cup 

 

Fresh tarragon - 3 tbsp. 

 

Fresh chives - 3 tbsp. (chopped) 

 

Lemon juice - 1 tsp. 

 

Salt and Pepper - as needed 

 

 

 

Method of preparing the Creamy Zucchini Soup with Mixed Herbs: 

 

Heat some oil in a Dutch oven over medium-high heat. Add onion and 2 tbsp minced garlic; then sauté 5 minutes or until tender. 

 

Add zucchini, broth, salt, and pepper, and then bring to a boil. Reduce heat, and simmer 25 minutes or until zucchini is very tender. 

 

Let stand 5 minutes. Place the zucchini mixture in a blender, cover tightly, and process until smooth.

 

If there's too much, work in batches. Place pureed zucchini mixture in a deep pan. 

 

Cook over low heat 5 minutes or until thoroughly heated.

 

Remove from heat and cover to keep warm. 

 

Preheat oven to 400°F (200°C). Place bread slices in a single layer onto a baking sheet. 

 

Coat bread with olive oil. Bake for 5 minutes or until toasted. 

 

Mix remaining 1 tbsp minced garlic, parsley, tarragon, chives, oil, lemon juice, salt, and pepper. 

 

Rub bread with the mixture. Serve the soup topped with the bread.

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Source: MyRecipes