Prepare the Vegetables:
Chop the onions and garlic. Cut the zucchini into half-moon slices.
Cook the Base:
Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onions and fry for 3-4 minutes until golden brown. Add the minced garlic and cook for another minute, then stir in the dried parsley, dried basil, salt, and pepper.
Simmer the Soup:
Add the cream cheese and zucchini slices to the saucepan. Pour in the hot water and stir well to combine. Bring to a boil, then cover with a lid, lower the heat to minimal, and simmer for 20 minutes.
Blend the Soup:
After simmering, use a blender or mixer to puree the soup until smooth and creamy. Taste and adjust seasoning with salt and pepper as needed.
Serve:
Serve the creamy zucchini soup hot, sprinkled with chopped parsley and basil. Garnish with croutons for added texture and flavor.
Bullet Points:
Serving Suggestions:
Serve with a side of crusty bread or a fresh green salad.
Pair with a grilled cheese sandwich for a comforting meal.
Top with a dollop of sour cream for extra creaminess.
Add a sprinkle of cheese on top before serving for added richness.
LEMON BLUEBERRY LOAF: SUNSHINE IN A SLICE
Tried this out twice and it was a hit on both occasions! Eager to make it once more.
Philly Cheesesteak Sliders – DON’T LOSE THIS
Mexican Chicken Pinwheels
Cook up creamy ‘angel’ chicken in a slow cooker with just 10 mins of prep
Bay leaves: the best remedy against cockroaches!
Savory Tiramisu with pink shrimp: elegance on the table
Delicious and very juicy stuffed zucchini that will surprise everyone!
A Utah Father And Daughter Are Dead After A Bulldozer Fell On Top Of Their Pickup Truck Over The Weekend