Zucchini Soup with Brie Cheese

Zucchini Soup with Brie Cheese

3
WLOUHOFF 1

"A soft textured soup with mild flavor. Great for winter nights or serve cool in the summer."

Ingredients

55 m {{adjustedServings}} servings 274 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 449 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a large pot over medium heat. Cook and stir zucchini, onion, and garlic in hot oil until moisture comes from the zucchini, about 10 minutes.
  2. Pour chicken stock and milk into the pot; bring to a boil and reduce heat to medium-low. Stir ground sage, salt, and pepper into the stock mixture; cook at a simmer for 20 minutes. Add Brie cheese; cook and stir until melted completely into the liquid, 5 to 7 minutes.
  3. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Pour blended soup through a strainer into a clean pot. Puree in batches until smooth.
  4. Stir cream into the blended soup and place pot over medium-low heat; cook until warmed through, about 5 minutes. Garnish individual servings with fresh sage leaves.
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Reviews

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  1. 3 Ratings

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Wow, this was so easy and tasted amazing! I left out the sage, as I didn't have any. I served it with toasted sesame seeds. The brie gives it a really unique flavor. Everybody loved it.

delicious. I used a lite brie and greek yogurt instead of cream

I made this soup tonight for dinner. It was super simple to prepare and tasted lovely. The only thing I modified was I left out the cream to save on calories and I use coconut oil instead of can...