Tuesday, March 5, 2013

Cheesy Zucchini Soup

So today it's supposed to snow 2-5 inches and then in 4 days it will be 50 degrees.  I guess it's that time of year, but regardless what the weather is doing outside, inside we are making a Cheesy Zucchini Soup with garlic croutons.  This creamy soup has great flavor and is packed with lots of vegetables so you will be eating good and staying warm on these cold nights.  
The recipes calls for 6 cups of shredded zucchini.  And if you'll recall last summer I shredded and froze zucchini from our garden, so I pulled out a couple bags and this saved me some prep time in my kitchen.  

Ingredients: 6 cups diced or shredded zucchini, 1 carrot (peeled and diced), 1 celery stalk (chopped), 1 T. onion flakes, 1 tsp. minced garlic, 1 tsp. thyme, 1 tsp. basil, dash of salt & pepper, 3 cups vegetable broth, 1 cup shredded cheese (I used cheddar), 1/2 cup half-n-half cream.
Directions:  In a large stock pot combine zucchini, carrot, celery and vegetable broth and cook over medium-high heat until tender.  Add onion flakes, garlic and spices and cook for an additional 2 minutes.

Place mixture in a food processor and puree' until smooth.  Place pack in pot on stove over medium-low heat and add cream.  Stir until mixture just starts to bubble and add cheese.  Continue stirring until cheese in melted and mixed in then sever topped with Garlic Croutons.

For the garlic croutons I cut 5 slices of bread into bite sized chunks and placed on a greased cookie sheet.  I then used a spray butter to cover the croutons and then sprinkled some garlic salt on top.  I baked in the oven at 425 degrees for about 5 minutes until they were good and toasty.

This post was linked to: Hearth N' Soul33 Shades of GreenTrick or Treat Tuesday with Inside BruCrew Life

2 comments:

April @ The 21st Century Housewife said...

I had soup made with zucchini for the first time recently and was amazed by how delicious it was. Your cheesy version sounds really delicious, especially with those yummy garlic croutons. Thank you for sharing it with us at The Hearth and Soul hop.

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