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Cream of Zucchini Soup

Print Recipe
Course Soup

Ingredients
  

  • 1 medium onion, chopped
  • 2 Tbs butter
  • 2 cans chicken broth (15 oz, each)
  • 2 cups thinly sliced zucchini (do not peel)
  • salt and pepper to taste
  • 1 cup whipping cream (1/2 pint container)
  • Parmesan cheese (for garnish)
  • Chopped parsley (for garnish)

Instructions
 

  • In soup pot or Dutch oven over medium high heat, saute onion in butter until translucent and just starting to brown. Add broth and zucchini. Simmer until tender, about 15-20 minutes.
  • Working in batches, carefully spoon soup into a blender. DO NOT FILL BLENDER PAST 1/2 FULL; THE HOT SOUP WILL EXPAND AND CAN BLOW THE LID OFF. Cover the lid with a kitchen towel and puree soup. Pour soup into a serving bowl and repeat until all soup is pureed.
  • Stir in whipping cream. Soup can be served hot or cold. Garnish with Parmesan cheese and parsley flakes. Makes 6 servings. Enjoy!