Ingredients45 m servings 242 cals
- Heat the olive oil and margarine together in a large pot; cook and stir the onion in the hot oil and margarine until soft, 5 to 7 minutes. Add the zucchini and season with the oregano, salt, and pepper; continue cooking and stirring until the zucchini is tender, about 10 minutes.
- Pour the water into the pot, and stir in the bouillon powder. Bring the liquid to a boil, reduce heat to medium-low, and simmer another 10 minutes. Add the Gorgonzola cheese and allow it to melt into the soup.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Secure the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup in the cooking pot. Stir the creamer through the soup before serving hot.
Per Serving: 242 calories; 18.6 g fat; 11.5 g carbohydrates; 8.5 g protein; 30 mg cholesterol; 418 mg sodium. Full nutrition
ReviewsRead all reviews 9
Very good! I used butter instead of oil and margarine. Added garlic and unpeeled potato slices. Substituted evaporated milk and cream for the gorgonzola. And the best was a pinch of anise at the...
This soup is phantastic! I omitted the margarine and used only olive oil and used chicken stock instead of the water and bouillon powder. I also used light cream instead of the creamer. I made...
This was very easy and quick to make. Next time I would put a little less gorgonzola in, I found it a little bit too rich. Maybe 2/3 the quantity just to let the flavour of the zucchini come t...
I made this as written except I used whole milk and chicken bouillon. Very cheap and easy to make. Thank you.
This is wonderful for those that love their Blue Cheese. I did half the recipe, since it is just me right now. As far as changes really none, just a couple of subs., butter for the margarine and...
OMG!!! This is the best soup I've ever had, hands down! I used butter instead of margarine, used Silk brand creamer and added a good amount of pepper. I thought I'd have enough for lunch to...
Made it as per recipe but used evaporated milk for the non dairy creamer. Wonderful