This creamy zucchini soup recipe uses herbs and chicken broth to create a wonderfully healthy, smooth, and relaxing meal. You can add milk and shredded cheddar cheese to make it extra creamy.
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MyRecipes
Ingredients for Creamy Zucchini Soup with Mixed Herbs:
Method of preparing the Creamy Zucchini Soup with Mixed Herbs:
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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.
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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.
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Place the zucchini mixture in a blender, cover tightly, and process until smooth. If there's too much, work in batches.
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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).
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Place bread slices in a single layer onto a baking sheet. Coat bread with olive oil. Bake for 5 minutes or until toasted.
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Mix remaining 1 tbsp minced garlic, parsley, tarragon, chives, oil, lemon juice, salt, and pepper. Rub bread with the mixture.
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Serve the soup topped with the bread.
Source: MyRecipes
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