FRENCH ONION SOUP VIA INSTANT POT2 T. butter2 T. olive oil3 lbs. yellow onions, thinly…
Creamy Zucchini Soup
| Creamy Zucchini Soup | Print |
Recipe By: Alice Morrow
Creamy Zucchini Soup
Ingredients
- 2 T. butter
- 2 T. good quality olive oil
- 1 medium Vidalia onion, chopped
- 2 large Banana peppers, seeded and chopped
- 2 T. minced garlic1 ½-2 lbs. fresh zucchini, halved, and sliced into ¼” thick slices
- 1 pt. cherry tomatoes, halved, optional
- 1 c. veggie broth
- 1 c. water
- ½ c. sour cream or Greek Yogurt
- Salt, black pepper
Instructions
- In a large pot, melt butter in olive oil.
- Add the onion, peppers and garlic and saute until soft.
- Add the zucchini and tomatoes and cook until soft and tender. Stir occasionally.
- Add the stock and water and let simmer until the zucchini is very tender.
- With a slotted spoon remove the mixture with liquid draining off (keep liquid) and place in food processor and puree the mixture or use hand held immersion blender.
- Add back to the remaining liquid in the original pot. Blend in the sour cream or yogurt.
- Taste for seasoning.
- Serve hot or cold.
Notes
*****If you want it a little thinner, add some milk, half & half, etc.
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