The zucchini cream soup I recently made is definitely on top of my list of the best soups of 2019.
I haven’t eaten any vegetable soup with such pleasure for a long time. This zucchini soup with the addition of blue cheese turned out insanely tasty. I could not stop eating it, I ended up having one or two additional servings.
Put butter, olive oil, oregano, zucchini and onion cut into small pieces in a pot. Fry on medium-high heat for 15 minutes. Then add the vegetable stock, salt and pepper. Bring it to boil and simmer on a low heat until the zucchini becomes soft and falls into pieces. At that point, add the cream and the blue cheese. Bring it to boil again, stirring occasionally, while cooking for an additional 2-3 minutes. Remove the soup from the heat and blend it.
Serve the soup with some additional cream. You can also add little crumbs of blue cheese on the top.
One teaspoon of oregano is enough. Do not add more, because oregano gives the soup a bitter taste and too much of it would make the taste of the soup unpleasant.
You may fry the zucchini long enough to brown it slightly. It will give the soup a more intense flavour.
Do you like zucchini dishes? If so, try our recipe Fried zucchini rings.