CREAMY ZUCCHINI SOUP

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Creamy Zucchini Soup image

Make and share this Creamy Zucchini Soup recipe from Food.com.

Provided by canarygirl

Categories     Yam/Sweet Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

4 zucchini (small to medium)
1 large onion
2 garlic cloves
2 carrots or 6 -8 baby carrots
1 sweet potato
3 large potatoes (Yukon gold)
1 (12 ounce) can evaporated milk (large size)
2 double bouillon cubes (Knorr)
water (about 1 1/2-2 quarts)
2 tablespoons olive oil
salt and pepper

Steps:

  • Heat olive oil in a large soup pot.
  • Sauté sliced garlic until golden, then add remaining vegetables and sort of"stir fry" it for about 3 minutes.
  • Add water, bouillon cubes, salt and pepper.
  • Bring to a boil, cover and reduce heat to med-low.
  • Simmer for about 20-30 minutes until veggies are very tender.
  • Remove from heat, add evaporated milk.
  • Using a hand blender, puree soup until smooth.
  • Adjust salt and pepper.
  • Serve with grated cheese and croutons.
  • Note:You can add whatever vegetables you have on hand to this--spinach, broccoli, cauliflower, asparagus, etc.
  • For a special soup, boil 1 lb shrimp (in their shells), reserving broth for cooking the soup.
  • Prepare soup the same way, adding cooked (peeled) shrimp the last minute of cooking (just to heat through).
  • Reserve 1/4 lb of shrimp for garnish.

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