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Zucchini Soup

Zucchini with Sage and Blue Cheese Soup...my daughter's favorite!
Course dinner, lunch, luncheon
Cuisine American
Keyword Easy Family Dinner, healthy, healthy soup, keto, keto friendly, ketogenic, low carb
Prep Time 10 minutes
Cook Time 20 minutes
puree 5 minutes
Total Time 30 minutes
Servings 12
Calories 121kcal
Author The Kellie Kitchen

Ingredients

  • 2 tbsp olive oil
  • 1 cup onion roughly chopped
  • 2 garlic cloves minced
  • 4 pounds zucchini roughly chopped
  • 1/2 cup heavy cream
  • 4 cups chicken stock
  • 1 tsp dried ground sage
  • 1 tsp salt
  • 1 tsp pepper
  • 3/4 cup blue cheese crumbled
US Customary - Metric

Instructions

  • Heat the oil in a large pan and add the onion, garlic, and zucchini. Cook the vegetables over medium heat, stirring frequently, about 10 mins or until the water runs from the zucchini.
  • Add the sage, then salt and pepper. Stir to completely coat the vegetables. Add the stock and bring to a boil. Cover and simmer for 20 min.
  • Add the cheese and stir until melted. Work the soup using a hand immersion blender or food processor until smooth. BE CAREFUL IF YOU DO THIS IN A BLENDER. HOT LIQUID MAY EXPLODE FROM BLENDER, SO DO THIS IN SMALL BATCHES.
  • OPTIONAL & FANCY>>>>Pour the soup through a strainer into a clean pan. This gives the soup a velvety texture BUT not necessary.
  • Add the cream to the soup back in your pan and stir to heat through.
  • Taste for seasoning. Serve hot, garnished with fresh sage leaves.

Notes

**I always double this recipe because it freezes beautifully. 
**Serve this soup for a light meal or have it as a starter for a chicken or fish dinner with salad.
 
 
 

Nutrition

Serving: 1cup | Calories: 121kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 615mg | Potassium: 506mg | Fiber: 2g | Sugar: 4g | Vitamin A: 513IU | Vitamin C: 34mg | Calcium: 84mg | Iron: 1mg