Zucchini Fresh Oregano Soup

Name: Zucchini Fresh Oregano Soup
Total time: 70 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon extra virgin olive oil; 1 medium yellow onion, (finely chopped); 1¾ pounds zucchini, (sliced); 3½ cups chicken or vegetable broth; 2 tablespoons finely chopped fresh oregano ((plus a little more, for garnish)); ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; ½ cup half and half cream

What a great summer soup recipe!

⏱️ 70 min 🔪 Prep: 25 min 🔥 Cook: 45 min 📊 Medium 👁️ 16 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

6 servings

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 medium yellow onion, (finely chopped)
1¾ pounds zucchini, (sliced)
3½ cups chicken or vegetable broth
2 tablespoons finely chopped fresh oregano ((plus a little more, for garnish))
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup half and half cream

Steps

In a 3-quart saucepan, heat the butter and oil. Add onion and sauté over low heat, stirring occasionally, until translucent. Add the zucchini and continue sautéing for 2 minutes.
Add the broth and 2 tablespoons oregano and bring to a simmer. Cover and cook for 30 minutes, or until tender.
For a coarse texture, pulse the soup in a food processor fitted with the steel blade. For a fine texture, puree in a blender.
Return the soup to the saucepan to heat up again. Add salt and pepper. Add the half and half. Taste for any additional needed seasoning. Garnish with a little bit of oregano and serve.