Quick Creamy Zucchini Soup

This creamy zucchini soup recipe is lightly seasoned with basil and black pepper. Get it on your table in about half an hour for a tasty, squash-filled bowl of heartwarming goodness.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 182 Calories

Ingredients

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups warm milk
• ground black pepper to taste
• 2 tablespoons minced onion
• 4 cups shredded zucchini
• 0.5 teaspoon salt
• 0.75 teaspoon salt
• 0.75 cup water
• 0.5 teaspoon basil

Recipe Instructions

Step 1

Stir zucchini, water, salt, and basil together in a pot; bring to a boil, reduce heat to medium-low, and simmer until zucchini is tender, about 15 minutes.

Step 2

Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Puree in batches.

Step 3

Whisk warm milk, flour, and salt together in a bowl until smooth.

Step 4

Melt butter in a skillet over medium heat. Cook and stir onion in melted butter until translucent, 5 to 7 minutes. Pour pureed zucchini and milk mixture into the skillet; bring to a boil while stirring continually. Season with pepper.