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.
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 MoreVery 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.
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.
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!
I made this as written except I used whole milk and chicken bouillon. Very cheap and easy to make. Thank you.
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!
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.
Made it as per recipe but used evaporated milk for the non dairy creamer. Wonderful
