Ingredients

The following ingredients have 6 Servings
  • 1 Tablespoon unsalted butter
  • 1 1/2 cups chopped onion (1 large)
  • 1 clove garlic minced
  • 2 pounds zucchini, unpeeled and sliced (about 5 medium zucchinis) (See Tip 1)
  • 4 cups (32 ounces) low sodium chicken broth (See Tip 2)
  • 1 teaspoon Kosher salt (See Tip 3)
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup (4 ounces) milk (See Tip 4)
  • 3/4 cup (6 ounces) heavy cream (See Tip 5)

Instruction

  • Melt butter over medium heat in a Dutch oven. Add onion; sauté 5 minutes. Add garlic and continue sautéing 30 seconds or until fragrant. Add zucchini, chicken broth, salt, and pepper.
  • Increase heat to high; bring mixture to a boil. 
  • Lower heat to medium low; cover Dutch oven. Cook 25 minutes, or until vegetables are tender. Uncover and remove from heat. Allow to cool 15 minutes.
  • Purée soup in 3 batches in blender. (See Tip 6)
  • Wipe Dutch oven clean. Return puréed soup to Dutch oven, and stir in milk and cream. Correct the seasonings.
  • Serve hot or cold. (See Tip 7)
  • Yield: 6 servings.