Broccoli and Zucchini Soup


December has literally creeped up on me. It’s already the first week, and all I can think about are warm, hearty soups. I had some broccoli in the fridge, so I decided to quickly whip up a soup. This soup is simple and wholesome.

Most broccoli soups contain cream to thicken it up, which makes it deliciously creamy, yet so incredibly fattening. So I usually opt for making a lighter, healthier version that is just as tasty. My mom once taught me to blend zucchini into a sauce or in soups in order to make it more thick, allowing you to omit most of the cream required. I remember a delicious Alfredo sauce that was made from mostly pureed zucchini, cheese and seasoning. It was surprisingly so comparable to the renowned creamy Alfredo sauce, but without all of the fat content. So I decided to utilize this method for my broccoli soup.

  • 1 head of broccoli, cut into florets
  • 1 small to medium sized zucchini, coarsely chopped
  • 1 onion, chopped
  • 2 cups vegetable broth
  • 1/2 cup cheddar cheese
  • 1 tablespoon butter
  • 1 cup 2% milk
  • Salt and pepper
Melt butter in a pot on medium-high heat. Sauté onion for about 5 minutes. Add broccoli and zucchini. Sauté for 2 minutes. Add vegetable broth and bring to a boil. Reduce heat, cover with lid and cook for 25 minutes or until soft. Remove from heat and let cool. Blend in a blender or food processor until completely blended and the consistency is smooth and creamy. Return purée to pot, stir in milk and salt and pepper to taste. Reheat, and serve with freshly grated cheddar cheese and black pepper.

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