Zucchini and Cheese Soup
6 servings
25 minutes
Zucchini cream soup with cheese is the embodiment of French culinary sophistication, combining simplicity and elegance. Light and velvety with a subtle creamy aroma, it offers comfort and pleasure. Zucchini adds tenderness, carrot brings a hint of sweetness, and cauliflower provides depth of flavor. Melted cheese gives the soup a silky texture and a soft creamy note. This soup is perfect for an exquisite lunch or dinner when served with crispy croutons and fresh herbs. Traditionally in France, cream soup is considered a refined choice for lovers of delicate flavors, and its lightness makes it a wonderful option for any season. It is a dish that envelops you in warmth and leaves a pleasant aftertaste of comfort and gastronomic delight.
1
Pour 2.5 liters of water into a pot and place it on the stove. While the water heats up, wash and peel the zucchini, carrots, and onions. Cut them into small pieces.
- Zucchini: 3 pieces
- Carrot: 2 pieces
- Onion: 1 piece
2
When the water boils, add ALL the vegetables to the pot, including cauliflower (I usually use frozen). Reduce the heat by 2 notches and cook for 10 minutes.
- Cauliflower: 250 g
- Zucchini: 3 pieces
- Carrot: 2 pieces
- Onion: 1 piece
3
Cut the processed cheese (I always take it in packaging like 'Yantar' or special for soup) into small pieces, add it to the pot, and cook everything together for another 5 minutes. Don't forget to salt and pepper.
- Processed cheese: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
4
Then remove from the stove and blend everything with a blender until the vegetables and cheese are completely dissolved.