Sunday, September 26, 2021

Creamy Zuchinni and Broccolli Soup


Creamy Zucchini and Broccoli Soup

All you have to do is roughly chop the vegetables and the rest is easy peasy! A perfect summer or early fall soup whenever zuchinni is in abundance :) Serve with crusty bread or a salad! 

3 pounds, half zucchini and half broccoli florets, roughly chopped

1 small onion, roughly chopped

2-3 cups chicken broth*

1 teaspoon Italian seasoning

1 clove garlic (optional)

Cook in pressure cooker on high for 15-20 minutes or simmer in pot on stove top, covered, until vegetables are very tender. Puree with immersion blender. 

1 cup heavy cream

½ cup grated fresh parmesan cheese

Salt to taste

Add cream, parmesan cheese, and salt to taste. *Add additional chicken broth to thin to desired consistency. Serve immediately.  

Toppings for individual servings:

parmesan cheese

bacon crumbles


Adapted from the Recipe Critic