Quick Creamy Zucchini Soup

Name: Quick Creamy Zucchini Soup
Total time: 35
Yield: 4
Ingredients: 4 cups shredded zucchini; ¾ cup water; ¾ teaspoon salt; ½ teaspoon basil; 2 cups warm milk; 3 tablespoons all-purpose flour; ½ teaspoon salt; 3 tablespoons butter; 2 tablespoons minced onion; ground black pepper to taste

Recipe by Kelsey Leman from allrecipes.com

35 Mins.

Ingredients

4 servings

•

4 cups shredded zucchini
•

¾ cup water
•

¾ teaspoon salt
•

½ teaspoon basil
•

2 cups warm milk

•

3 tablespoons all-purpose flour
•

½ teaspoon salt
•

3 tablespoons butter
•

2 tablespoons minced onion
•

ground black pepper to taste

Instructions

Stir zucchini, water, salt, and basil together in a pot; bring to a boil, reduce heat to medium-low, and simmer until zucchini is tender, about 15 minutes.
Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Puree in batches.
Whisk warm milk, flour, and salt together in a bowl until smooth.
Melt butter in a skillet over medium heat. Cook and stir onion in melted butter until translucent, 5 to 7 minutes. Pour pureed zucchini and milk mixture into the skillet; bring to a boil while stirring continually. Season with pepper.