Quick Creamy Zucchini Soup

This is one of my favorite soups! It's my grandma's recipe that she just handed down to me this year in celebration of my garden producing enough zucchini for a small army! It's creamy and filling but mild. This soup can be frozen.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 182 Calories

Ingredients

• ½ teaspoon salt
• ¾ teaspoon salt
• 3 tablespoons butter
• ¾ cup water
• 3 tablespoons all-purpose flour
• 2 cups warm milk
• ground black pepper to taste
• 2 tablespoons minced onion
• 4 cups shredded zucchini
• ½ teaspoon basil

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Whisk warm milk, flour, and salt together in a bowl until smooth.

Step 4

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.