Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...
Transform zucchini into a velvety soup for a satisfying vegetarian and gluten-free dish
I love soup — tomato, minestrone — just about any kind or flavor. But I especially love this zucchini soup. I kept things simple here to showcase the green veggie for a super result.
In this recipe, I used fresh zucchini sautéed with onions, garlic and herbs, and then blended it with vegetable broth and a splash of cream for an easy and delicious vegetarian and gluten-free meal.
To keep cleanup minimal, blend the soup right in the pot using an immersion blender. If you don’t have an immersion blender, just carefully add the warm vegetables and broth to a blender, and you will get the same result.
This velvety cream soup is great for a winter’s night, a light, cozy lunch or as a side dish for a salad or some grilled chicken. This soup also freezes well, so make yourself a double batch.