Name: Quick Creamy Zucchini Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Shredded zucchini - 4 cups; Water - ¾ cup; Salt - ¾ teaspoon; Basil - ½ teaspoon; Warm milk - 2 cups; All-purpose flour - 3 tablespoons; Salt - ½ teaspoon; Butter - 3 tablespoons; Minced onion - 2 tablespoons; Ground black pepper to taste - 2 tablespoons

Ingredients for - Quick Creamy Zucchini Soup

1. Shredded zucchini 4 cups

2. Water ¾ cup

3. Salt ¾ teaspoon

4. Basil ½ teaspoon

5. Warm milk 2 cups

6. All-purpose flour 3 tablespoons

7. Salt ½ teaspoon

8. Butter 3 tablespoons

9. Minced onion 2 tablespoons

10. Ground black pepper to taste 2 tablespoons

How to cook deliciously - Quick Creamy Zucchini Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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

4 . Stage

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.