Rating: 4.5 stars 4.7
10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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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 calories; protein 8.5g; carbohydrates 11.5g; fat 18.6g; cholesterol 30mg; sodium 353.5mg. Full Nutrition
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