Zucchini Soup with Brie Cheese

Zucchini Soup with Brie Cheese

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
WLOUHOFF
Recipe by  WLOUHOFF

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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 (2)

Rate This Recipe
LindaT
0

LindaT

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

Beccavand
0

Beccavand

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 canola oil. I will definitely make this one again.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 274 cal
  • 14%
  • Fat
  • 22.3 g
  • 34%
  • Carbs
  • 12.3 g
  • 4%
  • Protein
  • 8.5 g
  • 17%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 514 mg
  • 21%

Based on a 2,000 calorie diet

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Mexican Zucchini Cheese Soup

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