Zucchini and Cheese Soup
4 servings
35 minutes
Zucchini and cheese soup is a delicate and harmonious dish of European cuisine that captivates with its soft creamy texture and rich flavor. The light aroma of sautéed onions adds depth to the soup, while zucchini makes it fresh and slightly sweet. Melted cheese adds velvetiness and a hint of saltiness. The history of such soups traces back to French and Italian culinary traditions, where vegetables and cheese are often combined in exquisite dishes. This soup is perfect for a light dinner or a warming lunch on a cool day. It pairs well with croutons that add a pleasant crunch and fresh herbs that refresh the taste.
1
Chop the onion into small cubes. Melt butter in the pot you will cook in. Sauté the onion in the butter over medium heat until translucent. The onion should not turn golden; it should have a mushroom aroma.
- Onion: 1 head
- Butter: 30 g
2
Wash the zucchini, cut into cubes, add to the onion, mix, and cook together for about 5 minutes on low heat.
- Zucchini: 2 pieces
3
Pour broth over the zucchini, it should cover the zucchini cubes, set aside the remaining broth for a while.
- Chicken broth: 1 l
4
Salt the broth with zucchini (not too much, as the cheese is salty), add pepper, cover, and cook on low heat without boiling until the zucchini is soft.
- Salt: to taste
- Ground black pepper: to taste
5
Open the lid, add all the cheese (for example, a pack of melted cheese 'Happy Cow'), mix well to melt evenly, and remove the pot from the heat.
- Processed cheese: 140 g
6
Take a hand blender and puree the soup directly in the pot.
7
If it turned out too thick, dilute it with the remaining broth.
- Chicken broth: 1 l
8
Pour into plates, sprinkle with croutons, paprika, and watercress (optional).
- Toast: to taste