Zucchini Cheese Soup

I make a lot of Reeni's recipes, don't I? I can't help it. Her photographs captivate me and pretty soon I'm bookmarking all her recipes. 

She'll be the one next to me, buying zucchini in the grocery store in winter for a recipe like this. 

I might have added a bit much cheese. I added quite a bit and it got really thick.  I happen to love thick soup and I love cheese so I am okay with that. 

Zucchini Cheese Soup Recipe
Adapted from Cinnamon Girl Recipes

1 large onion, chopped
1 large carrot, diced
1 stalk celery, diced
1 tbsp. garlic, minced
1 tsp. dried basil
Salt and pepper
2 large zucchini (I used 5 small ones)
2 1/2 cups vegetable or chicken broth
4 oz. cheddar cheese
2 oz. swiss cheese (this I just added it because it was in the fridge)

Peel and dice zucchini and set aside.

Add 1 tbsp. oil (or bacon grease) to a hot large pan, add onion, carrot and celery, saute until tender, about 5 - 10 minutes, stirring often.  Add garlic, basil and salt and pepper. Cook for a couple of minutes.  Add zucchini and broth and simmer for about 15 minutes. 

Turn off heat, puree soup with an immersion blender or a food processor.  Return to pan and add cheese, stir until melted and creamy. 
5 cups of soup
185 calories per cup

TwoYears Ago...

Chicken Pasta and Veggie Salad

This is linked with:
$5 Dinner Challenge at $5 Dinners
My Meatless Mondays at My Sweet and Savory
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker  
Just Another Meatless Monday at Hey, What's for Dinner Mom?
Made by You at Skip to My Lou



Calories calculated from calorieking.com. Some numbers are approximate and rounded.