Creamy Zucchini Soup

Cooking Recipes Catalogue

This is a delicious soup recipe that is great for using up all that extra zucchini you have in the garden. Creamy texture comes from cottage cheese and tofu.

INGREDIENTS (for 6 servings):


  • Melt the butter and heat the oil in a large skillet over medium heat. Mix in the onion, and cook 5 minutes. Mix in the zucchini and tofu. Season with red pepper flakes and oregano. Continue to cook and stir 10 minutes, until zucchini is tender.
  • Pour the vegetable stock into the skillet. Bring to a boil, reduce heat to low, and simmer 35 minutes.
  • In a blender, process the soup and cottage cheese until smooth. Season with salt and pepper to serve.