Zucchini puree soup with processed cheese
Description
The recipe won't take much time. You can use zucchini of any ripeness for the soup. Young zucchinis don't necessarily need to be peeled or deseeded. To make grating easier, slightly freeze the cheese or grease the grater with vegetable oil. You can make the croutons yourself or simply add store-bought ones. Serve the soup hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making zucchini and processed cheese soup puree.
- 2
Step 2
In a skillet, heat the vegetable and butter. Add finely chopped onion and sauté over medium heat for 5 minutes, stirring.
- 3
Step 3
Peel the zucchini, remove the seeds, and cut into cubes. Add it to the onion and sauté for 10 minutes, stirring 2-3 times.
- 4
Step 4
Pour water into a saucepan, bring to a boil over medium heat, and add the sautéed vegetables. Season with salt and cook for 15 minutes.
- 5
Step 5
Grate the processed cheese on a medium grater and add it to the pot with the vegetables. Cook everything for another 5–10 minutes, stirring, until the cheese has completely melted.
- 6
Step 6
Remove the pot from the heat and blend everything with a blender until smooth. Return the soup to the heat, bring to a boil and immediately remove from the heat.
- 7
Step 7
Cut the loaf into cubes. Pour vegetable oil into a frying pan, heat it up, and add the bread cubes. Season with salt, sprinkle with dried herbs and minced garlic. Mix everything and fry over medium heat until golden brown. Pour the soup puree into bowls, sprinkle with fresh herbs, add the croutons, and serve.
- 8
Step 8
The soup is ready. Serve hot.