Creamy Zucchini Soup with Gorgonzola
This creamy zucchini soup is laced with buttermilk, infused with herbs and sprinkled with Gorgonzola for an irresistibly delicious flavor!
Ingredients
- 5 pounds zucchini , roughly chopped
- 1 large yellow onion , chopped
- 3 cloves garlic , minced
- 4 tablespoons unsalted butter
- 4 teaspoons or cubes chicken bouillon (vegetarians: use vegetable broth) Note: There are brands that make MSG-free bouillon including Knorr Selects, Herb-Ox, and Better Than Bouillon
- 2 cups buttermilk
- 1 cup heavy cream
- 1 teaspoon salt
- crumbled gorgonzola or blue cheese for serving
- chopped fresh basil for serving (optional)
Instructions
- Heat the butter in a stock pot over medium-high heat and saute the onions until light golden, 6-8 minutes. Add the garlic and saute for another 2 minutes. Add the zucchini, cover and cook until soft, stirring occasionally, 8-10 minutes.
- Add the contents to a blender or use an immersion blender to puree the mixture. If using a stand blender, return the soup to the pot.
- Add the salt and bouillon cubes and stir until dissolved. Add the buttermilk and heavy cream and heat through.
- Serve hot in individual bowls sprinkled with gorgonzola and sprinkle with chopped fresh basil. Serve with some crusty bread and a leafy green salad.
Nutrition
Calories: 334kcal | Carbohydrates: 18g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 84mg | Sodium: 987mg | Potassium: 1165mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1704IU | Vitamin C: 70mg | Calcium: 192mg | Iron: 1mg
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