Tuesday, October 26, 2010

Introducing...an amazing soup!!

If you have a few zucchini, or if you're like me, have some shredded in the freezer, then this is the soup for you!

When the zucchini are first harvested, in the summer, my son begins requesting this recipe. I shred most of our zucchini, so that we can have soup all winter! {I also use it for other recipes, but this is a fave!}

Cheesy Zucchini Soup
3-4 servings
2T chopped onion
3T butter
3T flour
2C milk
1C water
1t chicken bouillon
1/4t pepper
1/4t salt
1 large zucchini, shredded
1C shredded cheddar cheese

In large saucepan, saute onion in butter until tender. Stir in the flour until blended. Gradually stir in the milk, water, bouillon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add zucchini. Simmer, uncovered for 10 minutes or until tender. Stir in cheese until melted.

Last night, this was served with a yummy garden salad and crusty bread. I doubled the recipe, so that we could have leftovers! Come on lunchtime!


  1. This sounds wonderful! I have never used zucchini in soup before. I'm out of zucchini right now, but I have some summer squash, I think I will try using it to make your soup. It would make a nice, watm lunch on this frosty day!

  2. I hope you like the soup. It is so yummy and very filling!