Vegetarian zucchini soup with Gorgonzola. You can use real cream, but I use a vegan mimic cream to keep the calories down, the Gorgonzola adds enough richness that I don't think it's needed.

alexy
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

242.4 calories; protein 8.5g 17% DV; carbohydrates 11.5g 4% DV; fat 18.6g 29% DV; cholesterol 30mg 10% DV; sodium 353.5mg 14% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/09/2010
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 end. Read More
(13)
10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/09/2010
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 end. Read More
(13)
Rating: 5 stars
01/10/2011
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 a larger batch and froze several portions and they came out great when thawed and heated. Tastes also great with chunks of ham and potatoes in it for a light lunch perhaps topped with croutons or toasted almonds. This soup can also be made with Dolcelatte cheese instead of the Gorgonzola but I prefer the spicier taste of the Gorgonzola. Read More
(11)
Rating: 4 stars
12/08/2011
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 through. A great flavour base though I'll make it again for sure! Read More
(7)
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Rating: 5 stars
08/18/2011
Amazing! Read More
(3)
Rating: 5 stars
04/08/2013
I made this as written except I used whole milk and chicken bouillon. Very cheap and easy to make. Thank you. Read More
(3)
Rating: 4 stars
09/19/2015
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 half-half for the non-dairy creamer. They worked well. I will say it is very easy and tasty. The only reason I gave it a 4 instead of 5 is that I thought the Blue Cheese over powered the zucchini just a bit(even though I love my Blue Cheese) I just wanted a touch more zucchini flavor to come through. Made a 2nd time and this time I used less Blue Cheese and I was disappointed didn't taste it enough...oh well. I think I'll stick to the recipe next time. Read More
(1)
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Rating: 5 stars
09/27/2012
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 tomorrow but my family gobbled it right up no leftovers! Thank you Alexy! Read More
(1)
Rating: 5 stars
08/29/2017
Made it as per recipe but used evaporated milk for the non dairy creamer. Wonderful Read More
Rating: 5 stars
02/09/2013
Absolutely love it! Yummi. If you havent try it try it!;) Read More