Soup-mashed Zucchini With Melted Cheese - A Step-by-step Recipe With Photos And Videos. How To Make Creamy Squash Soup With Cheese?

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Creamy squash soup with melted cheese is a delicious and easy-to-prepare first course that everyone, including children, will enjoy.

Ingredients

Chicken fillet / thighs - 200-300 g

Water - 1 l

Zucchini - 700 g

Processed cheese - 200 g

Potatoes - 1-2 pcs.

Onions - 1 pc.

Vegetable oil - 1-2 tablespoons

Carrots - 1 pc.

Garlic - 1-2 cloves

Salt to taste

Ground black pepper - to taste

• 57 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Recipe video: Zucchini soup with melted cheese

Step by step recipe with photos and videos

Soup-mashed zucchini with melted cheese is a very tasty, simple and unpretentious creamy soup that will appeal to both children and adults. Cooked on the basis of vegetables and chicken broth, the soup is light, healthy and nutritious. This combination of ingredients is successful in itself, but the addition of a small amount of processed cheese gives this soup an incredibly appetizing creamy taste and a silky texture that captivates with its tenderness. Try it!

Prepare the ingredients for your creamy squash and cheese soup.

Pour the chicken fillet with cold water. Bring water to a boil, skimming off any foam. Then reduce the heat so that the water is constantly boiling slightly, and cook the fillets for 15-20 minutes, until tender.

When the fillet is done, remove it from the broth and set aside for a while. Add chopped potatoes to boiling broth.

When the potato broth boils, add the sliced courgettes. If the zucchini is young, you do not need to peel them first.

Bring the mixture to a boil and add 1 to 2 pinches of salt and ground black pepper. Mix everything well and cook vegetables over low heat for 15-20 minutes, until potatoes and zucchini are cooked.

Meanwhile, in a little vegetable oil, fry the finely chopped onions until golden brown.

When the onions are browned, add the grated carrots and, stirring occasionally, fry the mixture for another 7-8 minutes.

Then add finely chopped garlic, a pinch of salt and ground black pepper, and stir-fry for another 1 minute.

When the potatoes are ready and the zucchini pieces are tender, add the fried vegetables to the broth.

Mix everything well, bring the mixture to a boil, taste and, if necessary, add more salt and pepper to taste.

Turn off heat and chop vegetables with a hand blender until puree.

Add processed cheese. Mix everything well to dissolve the cheese. If you are using cheese in briquettes, pre-cut it into small pieces or freeze and grate.

Bring the soup to a boil again and turn off the heat.

Cut the chicken fillet into small pieces and add to the soup. Mix everything well, taste the soup and add more salt and pepper if necessary, to taste.

Let the dish sit for a few minutes and then serve.

Soup-mashed zucchini with melted cheese is ready. Enjoy your meal.

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