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Bon Appétit

Creamy Zucchini Soup

By Monique Gaspais

3.6

(35)

Nutmeg adds nice flavor to this soup.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 1/2 pounds zucchini, cut into 1/2-inch pieces
1 1/2 cups canned low-salt chicken broth or water
1/4 cup whipping cream
1/4 teaspoon ground nutmeg
1 tablespoon grated Parmesan cheese

Preparation

  1. Step 1

    Bring zucchini and broth to boil in heavy medium saucepan. Reduce heat to medium-low, cover and simmer until zucchini is very tender, about 15 minutes.

    Step 2

    Working in batches, puree soup in blender until almost smooth. Return soup to same saucepan. Add cream, nutmeg and cheese; stir over medium heat until warm. Season with salt and pepper.

TagsSoupSoup/StewZucchiniSquashVegetableStarterMainDinnerNut FreeGluten FreeWeeknight MealsQuick5 Ingredients or FewerSimmerBlenderBon Appétit
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