Go to: Just Soup Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Creamy Zucchini Soup

1 1/2 lb Zucchini; cut into 1/2-inch pieces
1 1/2 c Canned low-salt chicken broth or water
1/4 c Whipping cream
1/4 ts Ground nutmeg
1 tb Grated Parmesan cheese


Bring zucchini and broth to boil in heavy medium saucepan. Reduce heat to medium-low, cover and simmer until zucchini is very tender, about 15 minutes.

Working in batches, puree soup in blender until almost smooth. Return soup to same saucepan. Add cream, nutmeg and cheese; stir over medium heat until warm. Season with salt and pepper.

Makes 4 servings.




Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.