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Cream of Zucchini Soup




Source of Recipe


Mr. Food


Recipe Introduction


Serving: 4 to 6
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 80 minutes


List of Ingredients




2 T olive oil
4 medium zucchini, finely chopped
1 small onion, finely chopped
2 cans (14 oz each) ready-to-use chicken broth
2 t  oregano
3/4 t salt
1/4 t  black pepper
3 T cornstarch
1/4 C water
1 C (1/2 pint) heavy cream



Recipe



1. In a large soup pot, heat the oil over medium-low heat. Add the zucchini and onion; cover and cook for 20 minutes, stirring occasionally. 2. Add the broth, oregano, salt, and pepper; cover and cook for 30 minutes. 3. In a small bowl, whisk together the cornstarch and water until smooth and thoroughly combined. Increase the heat of the soup burner to medium-high and slowly stir the cornstarch mixture into the soup; continue to stir until the soup thickens. 4. Reduce the heat to low and slowly stir in the cream. Simmer for 5 minutes; do not allow to boil. Serve immediately.

If you want a totally smooth zucchini soup, after Step 2, process the soup in a food processor or blender, then pour it back into the pot and continue with Step 3.