cream of zucchini soup

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 tablespoon vegan margarine
• 1 onion, chopped
• 2 pounds zucchini, sliced
• 1 teaspoon dried oregano
• salt and pepper to taste
• 2 1/2 teaspoons vegetable bouillon powder
• 2 1/2 cups water
• 6 ounces crumbled gorgonzola cheese
• 1 cup non-dairy creamer (such as mimiccreme®)

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• heat the olive oil and margarine together in a large pot; cook and stir the onion in the hot oil and margarine until soft, 5 to 7 minutes. add the zucchini and season with the oregano, salt, and pepper; continue cooking and stirring until the zucchini is tender, about 10 minutes.
• pour the water into the pot, and stir in the bouillon powder. bring the liquid to a boil, reduce heat to medium-low, and simmer another 10 minutes. add the gorgonzola cheese and allow it to melt into the soup.
• pour the soup into a blender, filling the pitcher no more than halfway full. secure the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. puree in batches until smooth and pour into a clean pot. alternately, you can use a stick blender and puree the soup in the cooking pot. stir the creamer through the soup before serving hot.