Ingredients with Measurements:
- 4 medium-sized zucchinis, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté until fragrant.
2. Add chopped zucchinis to the pot and stir to combine. Cook for 5-7 minutes or until zucchinis are tender.
3. Pour in chicken or vegetable broth and bring to a boil. Reduce heat to low and let simmer for 10-15 minutes.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and stir in heavy cream and shredded cheddar cheese. Cook over low heat until cheese is melted and soup is heated through.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering and melting cheese
Serving size:
- Makes 4-6 servings
Nutritional information:
- Calories per serving: 290
- Total fat: 24g
- Saturated fat: 13g
- Cholesterol: 73mg
- Sodium: 735mg
- Total carbohydrates: 10g
- Dietary fiber: 2g
- Sugars: 5g
- Protein: 9g
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth to make this soup vegetarian.
- You can use half-and-half instead of heavy cream for a lighter version of the soup.
- You can use any type of shredded cheese you prefer, such as mozzarella or pepper jack.
Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Top the soup with croutons or bacon bits for added crunch.
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
Tips and tricks:
- Be sure to chop the zucchinis into small pieces to ensure they cook evenly.
- Use a blender or immersion blender to puree the soup to a smooth consistency.
- If the soup is too thick, you can add more broth or cream to thin it out.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls and garnish with a sprinkle of shredded cheese and chopped fresh herbs, such as parsley or chives.
Garnishes:
- Shredded cheese
- Croutons
- Bacon bits
- Chopped fresh herbs
Pairings:
- Serve the soup with a side salad or crusty bread for a complete meal.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Garlic bread or crusty baguette
Troubleshooting advice:
- If the soup is too thin, you can simmer it over low heat to reduce and thicken it.
- If the soup is too thick, you can add more broth or cream to thin it out.
Food safety advice:
- Be sure to cook the soup to a temperature of at least 165°F to ensure it is safe to eat.
Food history:
- Zucchinis are a type of summer squash that originated in Central America and Mexico.
Flavor profiles:
- Creamy, cheesy, and savory with a hint of sweetness from the zucchinis.
Serving suggestions:
- Serve the soup as a starter or main course for lunch or dinner.
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Taste: Creamy, Cheesy, Savory, Herby, Comforting