Zucchini And Cheddar Cheese Soup
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups chicken broth
- ¼cup chopped onion
- ⅓cup chopped celery
- 5cups unpeeled, sliced zucchini (about 1½ pounds)
- ½teaspoon salt
- ⅛teaspoon pepper
- 2tablespoons butter or margarine
- 2tablespoons flour
- ½cup light cream or milk
- 1cup lightly packed, grated, medium-sharp cheddar cheese
Nutritional analysis per serving (6 servings)
249 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 10 grams protein; 502 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place 2 cups of the broth, the onion, celery, zucchini, salt and pepper in a 3- or 4-quart saucepan. Cover and bring to a boil. Lower heat and simmer, covered, for 25 minutes.
- Step 2
Puree in small batches in a blender or food processor and set aside in the saucepan.
- Step 3
In a 2-quart saucepan, melt the butter. Add the flour. Cook, stirring, for 1 minute over medium heat. Remove from heat. Add the cream and the remaining ½ cup of broth. Return to heat and cook, stirring, until the mixture thickens and comes to a boil, about 4 to 5 minutes. Remove from heat. Add the cheese and stir to melt. Add to the pureed vegetables. Correct seasonings. Heat gently before serving.
Private Notes
Comments
Dirty 2 pots? No! I sauteed the celery & leeks in olive oil in a large pot, added, various chile powders to taste( Pasillo Bajio, smoked serrano, N.M. chile powder. Dumped in the cut up summer squash, let that sweat a bit then added a full qt of chicken broth. When all was softened, I added some chopped basil & a 1/4 cup of half n' half. Used my immersion blender. When serving, topped the soup with some coarsely grated cheddar. It is a delicious soup that uses up an abundance of summer squash.
Fantastic recipe that can easily be adjusted to add other vegetables. I make it regularly and sometimes add cauliflower, broccoli, and/or carrots and those variations are different tasting soups but all excellent. The making of the roux with the cheese then adding that in is brilliant and makes this soup taste divine.
I modified this slightly (skipped flour and milk) and added a diced potato, two leeks, and a jalapeño. Sautéed everything in the InstantPot and cooked on high for 10 minutes. Blended with immersion blender, then added cheddar and some white pepper. Came out delicious.
I rinsed out a can of adobo and added it. Nice zing!
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