Cream of Zucchini Soup

Cream of Zucchini Soup

alexy

"Vegetarian zucchini soup with Gorgonzola. You can use real cream, but I use a vegan mimic cream to keep the calories down, the Gorgonzola adds enough richness that I don't think it's needed."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 242 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 418 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat the olive oil and margarine together in a large pot; cook and stir the onion in the hot oil and margarine until soft, 5 to 7 minutes. Add the zucchini and season with the oregano, salt, and pepper; continue cooking and stirring until the zucchini is tender, about 10 minutes.
  2. Pour the water into the pot, and stir in the bouillon powder. Bring the liquid to a boil, reduce heat to medium-low, and simmer another 10 minutes. Add the Gorgonzola cheese and allow it to melt into the soup.
  3. Pour the soup into a blender, filling the pitcher no more than halfway full. Secure the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup in the cooking pot. Stir the creamer through the soup before serving hot.

Reviews

Read all reviews 8
Most helpful
Most positive
Least positive
Newest

Very good! I used butter instead of oil and margarine. Added garlic and unpeeled potato slices. Substituted evaporated milk and cream for the gorgonzola. And the best was a pinch of anise at the...

This soup is phantastic! I omitted the margarine and used only olive oil and used chicken stock instead of the water and bouillon powder. I also used light cream instead of the creamer. I made...

This was very easy and quick to make. Next time I would put a little less gorgonzola in, I found it a little bit too rich. Maybe 2/3 the quantity just to let the flavour of the zucchini come t...

I made this as written except I used whole milk and chicken bouillon. Very cheap and easy to make. Thank you.

Amazing!

This is wonderful for those that love their Blue Cheese. I did half the recipe, since it is just me right now. As far as changes really none, just a couple of subs., butter for the margarine and...

OMG!!! This is the best soup I've ever had, hands down! I used butter instead of margarine, used Silk brand creamer and added a good amount of pepper. I thought I'd have enough for lunch to...

Absolutely love it! Yummi. If you havent try it, try it! ;)

Other stories that may interest you