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Prepare the vegetables: In a large pot over medium heat, add a little oil or butter. Sauté the chopped onion for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds.
Cook the zucchini: Stir in the zucchini slices. Cook for about 5–7 minutes until the zucchini starts to soften and lightly brown.
Add water or broth: Pour in enough water or vegetable broth to just cover the zucchini. Bring to a boil, then reduce the heat and simmer for 10–12 minutes until the zucchini is very tender.
Blend the soup: Remove from heat. Use an immersion blender (or transfer to a blender carefully) and blend until smooth.
Add the cream cheese: Stir the cream cheese into the hot soup until fully melted and incorporated. Blend again if needed for an ultra-silky texture.
Season to taste: Add salt and pepper to your liking. Serve hot and enjoy!
Serving and Storage Tips:
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