Creamy Zucchini Soup
by , July 2, 2017
This is a simple and basic onion soup made with beef stock and sliced caramelized onions. The soup is broiled briefly to melt the cheese on the toasted French bread.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- Put the chicken broth in a large saucepan and bring to a boil. Add the cubed zucchini and continue cooking for 20 minutes, or until softened.
- Blend the zucchini and broth in small batches with the cream cheese until smooth. Or leave it slightly chunky, if you like. To much hot liquid in a blender can blow the top off, so don't fill the blender more than one-third to half full and hold the lid down firmly with a folded kitchen towel in hand.
- Pour the soup back into the saucepan. Taste and season with curry powder, salt, and pepper, to taste. Heat through and serve.
Makes 6 Servings