Creamy Zucchini Soup
Serves: 4 servings
  • 2 tbsp unsalted butter
  • 1 cup chopped celery
  • 1 cup diced green bell peppers
  • 1 cup diced onions
  • 2 medium zucchini, diced
  • 1 can, 14 oz, vegetable broth
  • 1 tsp sea salt
  • 1½ cups milk
  • 1 tbsp cornstarch
  • ½ cup grated Parmesan
  • ¼ tsp pepper
  • Shaved/Shredded Parmesan Cheese for garnish
  1. In a 6 quart pot, heat the butter over medium-high heat and and then add the celery, bell peppers and onions. Sauté until soft, about 10 to 12 minutes.
  2. Add the zucchini, vegetable broth and salt to the pot, bringing it to a simmer, and then cook for about 10 minutes.
  3. While the soup mixture is simmering, whisk together the milk and cornstarch and then blend into the soup. Bring soup back up to a simmer, stirring and then slowly add the grated Parmesan cheese and the pepper. Stir until combined.
  4. Serve hot with shaved/shredded Parmesan cheese on top.
Recipe by Three Different Directions at