This zucchini cream soup I made recently definitely wins in my contest of soup of the year.
It’s been a long time since I ate a vegetable soup with such great pleasure. This zucchini soup with blue cheese turned out to be extremely flavoursome. I couldn’t keep myself away from eating it and I didn’t end up with one serving at a time, but with two.
Ingredients for zucchini soup.
- 1 kg zucchini
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 1 medium-sized onion
- 1 teaspoon of dry oregano
- 800 ml vegetable broth
- 150 g blue cheese
- 250 ml soup cream (200 ml to go with the soup and 50 ml for serving)
- 1,5 teaspoon of salt
- white pepper according to taste
How to make zucchini soup with blue cheese.
Put the butter, olive oil, oregano, zucchini cut into small pieces and onion into a pot. Fry over a medium heat for 15 minutes then add the vegetable stock, salt and pepper. Bring the soup to boil and simmer it until the zucchini becomes soft and almost falls apart. At that point, add the cream and the blue cheese then bring it to boil again then cook for 2-3 minutes, stirring occasionally. Take the soup off the heat and blend it into a creamy consistency.
Serve the soup with a dash of cream. You can also crush a little blue cheese on top as well.
Good to know when making zucchini soup.
It is enough to use one teaspoon of oregano. Don’t add more, as oregano gives a bitter taste to the soup and too much of it would make it unpleasant.
When you fry the zucchini, do not be afraid if it browns slightly as it will give the soup a more intense flavour.
Do you like soups with zucchini? If so, try our recipe for Tomato and zucchini soup.