Quick Creamy Zucchini Soup recipe
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Ingredients
- 4 cups shredded zucchini ¾ cup water ¾ teaspoon salt ½ teaspoon basil 2 cups warm milk 3 tablespoons all-purpose flour ½ teaspoon salt 3 tablespoons butter 2 tablespoons minced onion ground black pepper to taste
Nutrition Info
- 181.5 caloriescarbohydrate: 15 gcholesterol: 32.7 mgfat: 11.3 gfiber: 1.7 gprotein: 6.3 gsaturatedFat: 7.1 gservingSize: -sodium: 852.3 mgsugar: 8.1 gtransFat: : -unsaturatedFat: : -
Directions Quick Creamy Zucchini Soup
Directions
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Stir zucchini, water, salt, and basil together in a pot, bring to a boil, reduce heat to medium-low, and simmer until zucchini is tender, about 15 minutes.
Pour zucchini mixture into a blender no more than half full. Cover and hold lid down, pulse a few times before leaving on to blend until smooth. Puree in batches.
Whisk warm milk, flour, and salt together in a bowl until smooth.
Melt butter in a skillet over medium heat. Cook and stir onion in melted butter until translucent, 5 to 7 minutes. Pour pureed zucchini and milk mixture into the skillet, bring to a boil while stirring continually. Season with pepper.