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Cream of Zucchini Soup
  1. Melt butter in olive oil over medium heat. Sauté chopped onions and minced garlic for 6-8 minutes until soft and translucent.
  2. Add sliced zucchini and fresh parsley and cook for an additional 2 minutes, stirring frequently.
  3. Add chicken broth, smoked paprika and salt and pepper to taste. Bring to a boil and reduce the heat to medium-low. Simmer for 15-20 minutes.
  4. Purée the mixture using an immersion blender or standalone blender in batches until smooth.
  5. Add milk and sour cream and bring to a boil, stirring frequently. Adjust salt and pepper as needed and remove from heat
  6. Serve hot or chilled, topped with the julienned zucchini and sour cream, or parmesan and toasted pine nuts!