4-Ingredient Zucchini Soup
4-Ingredient Zucchini Soup
This soup recipe is the perfect dish to enjoy during a cold wintery day. With only four ingredients, this zucchini soup is simple and easy to make for dinner during a busy weeknight.This recipe is by Melissa D'Arabian and was originally published in the Chicago Tribune.
Prep Time
5
minutes
Cook Time
15
minutes
Servings
4
Total time: 20 minutes
Ingredients
- 3 medium-large zucchini (about 1 1/2 pounds)
- 2 cup low-sodium chicken or vegetable broth, warmed to hot
- 2 tablespoon chopped fresh chives
- 1 tablespoon lemon juice
- kosher salt and ground black pepper
Directions
- Heat the oven to 400 degrees Fahrenheit.
- Line a baking sheet with kitchen parchment.
- Cut the zucchini in half lengthwise, then slice off the nubby ends.
- Place the zucchini on the prepared baking sheet, then mist with cooking spray.
- Season with salt and pepper, then roast until tender, about 15 minutes, turning halfway through.
- In a blender, combine the roasted zucchini, hot broth, chives and lemon juice.
- Blend until creamy and smooth.
- Serve immediately.