Zucchini Soup with Cheese
⏳ Time
35 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
You can add parsley, chervil, or mint to this soup along with the zucchini. This soup can be made with vegetable broth, using vegetable oil, and can include zucchini or broccoli.
Ingredients
- Courgette - 2 pieces
- Onion - 1 head
- Chicken Broth - 1 qt
- Butter - 1.1 oz
- Salt - to taste
- Sliced Processed Cheese - 4.9 oz
- Croutons - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Dice the onion into small cubes. Melt the butter in the pot where you will cook the soup. Sauté the onion in the butter over medium heat until translucent. The onion should not turn golden; it should develop a mushroom aroma.
Step 2
Wash the zucchini, dice it, and add it to the onion, stirring and cooking together for about 5 minutes over low heat.
Step 3
Pour the broth over the zucchini, ensuring it covers the zucchini cubes; set the remaining broth aside for now.
Step 4
Season the broth with zucchini with salt (not too much, as the cheese is salty), add pepper, cover with a lid, and cook over low heat without boiling until the zucchini is soft.
Step 5
Remove the lid, add all the cheese (for example, a package of processed cheese), and stir well to ensure it melts evenly, then remove the pot from the heat.
Step 6
Take an immersion blender and puree the soup directly in the pot.
Step 7
If it turns out too thick, dilute it with the remaining broth.
Step 8
Serve in bowls, garnished with croutons, paprika, and watercress (if desired).
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