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Zucchini Soup

southern.chef's picture
Ingredients
  Sliced zucchini 8 Cup (128 tbs) (4 Medium Zucchini)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Beef broth 1 Cup (16 tbs)
  Dried basil 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Bacon slices 2 , cooked and crumbled
Directions

Combine zucchini, onion, garlic, broth, basil, salt, and pepper in a Dutch oven, bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until zucchini is tender.
Cool.
Pour zucchini mixture into container of an electric blender, process until smooth.
Chill.
To serve, sprinkle each serving with Parmesan cheese and bacon.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Servings: 
4

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