Saint Lucifer Cream of Zucchini Soup
1 small white onion, quartered
2 cloves of garlic, minced
5 medium zucchinis, skin on, cut in large 1" chunks
32 oz. of low sodium chicken broth, made with Goya chicken bouillon
2 tablespoons of greek yogurt, 2% fat or more for a creamier soup
Kosher salt and black pepper to taste
Drizzle with St. Lucifer Divine Virgin - Habanero Infused EVOO
Parmesan cheese to finish and serve hot
Combine prepared chicken broth, onion, garlic, and zucchini in a large pot over medium heat and bring to boil.
Lower heat, cover, and simmer until zucchini is fork tender, about 20 minutes.
Remove from heat and puree with an immersion/soup hand-held blender, or food processor.
Add yogurt and puree again until smooth.
Add salt and pepper to taste.
Ladle soup into bowls and finish with and St. Lucifer Divine Virgin - Habanero Infused EVOO Parmesan cheese.
Leftovers store well in refrigerator for 3-4 days or freeze for up to 2 months.
Download Printable Recipe Here