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Cream of Zucchini Soup
sliced into 1/4 inch pieces
Low Sodium Chicken Broth
Salt & Pepper
Fresh Parmesan cheese
Melt butter in olive oil over medium heat. Sauté chopped onions and minced garlic for 6-8 minutes until soft and translucent.
Add sliced zucchini and fresh parsley and cook for an additional 2 minutes, stirring frequently.
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.
Purée the mixture using an immersion blender or standalone blender in batches until smooth.
Add milk and sour cream and bring to a boil, stirring frequently. Adjust salt and pepper as needed and remove from heat
Serve hot or chilled, topped with the julienned zucchini and sour cream, or parmesan and toasted pine nuts!