Creamy Zucchini Soup
A comforting creamy zucchini soup with rich Romano cheese and savory chicken bouillon—easy, budget-friendly, and perfect for any season.
Servings: 4 servings
Cost: $5
Ingredients
- 1/2 onion chopped approx 1/2 cup
- 1 tablespoon butter
- 1 tablespoon flour
- 3 medium zucchini grated
- 3 cups milk
- 1-2 tablespoons chicken flavor/Boullion
- 3/4 cup grated Romano Cheese
Instructions
- In 4 quart saucepan over medium heat saute onion in butter then add flour and stir.
- Add in zucchini, milk, and chicken flavor and bring to a slow boil.
- Add cheese and whisk or stir until completely combined.
- Add salt and pepper to taste.
- I like quite a bit of black pepper in mine.
- and for a nice bright kick add a tablespoon fresh sized lemon juice!
- Note: if you’d like the soup thicker mix 2 tablespoons cornstarch with 3-4 tablespoons milk or water and drizzle Into simmering soup to thicken nicely.
- puree soup with an immersion blender or regular blender for smoother soup.
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