It may not be much to look at but I love this soup! It can be very healthy and yet is still extremely tasty. The recipe calls for cheese, sour cream, and bacon as garnish which is delish but not a requirement. I make it without all the time and still like it. The recipe says that it makes 6 servings, however, my little family of 3 gobble it all up in one setting. Even my 21 mth old son, who’s entering the “I don’t really like veggies stage”, loves this soup! So I would definitely double this recipe for larger families. The recipe comes from Julie Badger Jensen.
Submitted by Amy ~ The Sisters Cafe
1 cup chopped onions
2 T. butter (I usually use 1 T)
3 cups sliced zucchini
2 cups chicken broth
1/4 t. salt
1/8 t. pepper
½ cup half-and-half (I often substitute with regular milk and still think it tastes very yummy)
1 cup grated cheddar cheese (optional)
1/2 cup sour cream (optional)
4 slices bacon, cooked until crisp, then crumbled
In a large saucepan cook onions in melted butter until tender. Add sliced zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 min.) Add salt and pepper. Cool slightly. Pour mixture into blender and puree it. Stir in half-and-half (or milk). Return to saucepan and reheat, but do not boil. Garnish with grated cheese, sour cream, and bacon bits. Makes 6 servings.