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
croutons
