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Ingredients55 m servings 274 cals
Original recipe yields 6 servings
- Heat oil in a large pot over medium heat. Cook and stir zucchini, onion, and garlic in hot oil until moisture comes from the zucchini, about 10 minutes.
- Pour chicken stock and milk into the pot; bring to a boil and reduce heat to medium-low. Stir ground sage, salt, and pepper into the stock mixture; cook at a simmer for 20 minutes. Add Brie cheese; cook and stir until melted completely into the liquid, 5 to 7 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Pour blended soup through a strainer into a clean pot. Puree in batches until smooth.
- Stir cream into the blended soup and place pot over medium-low heat; cook until warmed through, about 5 minutes. Garnish individual servings with fresh sage leaves.
Per Serving: 274 calories; 22.3 g fat; 12.3 g carbohydrates; 8.5 g protein; 63 mg cholesterol; 449 mg sodium. Full nutrition
ReviewsRead all reviews 3
Wow, this was so easy and tasted amazing! I left out the sage, as I didn't have any. I served it with toasted sesame seeds. The brie gives it a really unique flavor. Everybody loved it.