I make a lot of Reeni's recipes, don't I? I can't help it. Her photographs captivate me and pretty soon I'm bookmarking all her recipes.
She'll be the one next to me, buying zucchini in the grocery store in winter for a recipe like this.
I might have added a bit much cheese. I added quite a bit and it got really thick. I happen to love thick soup and I love cheese so I am okay with that.
Zucchini Cheese Soup Recipe
Adapted from Cinnamon Girl Recipes
1 large onion, chopped
1 large carrot, diced
1 stalk celery, diced
1 tbsp. garlic, minced
1 tsp. dried basil
Salt and pepper
2 large zucchini (I used 5 small ones)
2 1/2 cups vegetable or chicken broth
4 oz. cheddar cheese
2 oz. swiss cheese (this I just added it because it was in the fridge)
Peel and dice zucchini and set aside.
Add 1 tbsp. oil (or bacon grease) to a hot large pan, add onion, carrot and celery, saute until tender, about 5 - 10 minutes, stirring often. Add garlic, basil and salt and pepper. Cook for a couple of minutes. Add zucchini and broth and simmer for about 15 minutes.
Turn off heat, puree soup with an immersion blender or a food processor. Return to pan and add cheese, stir until melted and creamy.
5 cups of soup
185 calories per cup
Chicken Pasta and Veggie Salad
Calories calculated from calorieking.com. Some numbers are approximate and rounded.