Zucchini Soup

Name: Zucchini Soup
Ingredients: 1 12 teaspoons paprika; 1 lb young zucchini (a little more is fine, i used about 1.1 lb); 2 tablespoons olive oil; 3 teaspoons minced roasted garlic (or about 6 cloves, but less if you don't want the garlic flavor so strong); 1 cup heavy cream; 12 cup grated parmesan cheese; 7 -8 ounces fire-roasted tomatoes; 12 teaspoon onion powder; chicken broth (or vegetable broth); parmesan cheese; bacon

11 ingredients

16 steps

Ingredients

1 12 teaspoons paprika
1 lb young zucchini (a little more is fine, i used about 1.1 lb)
2 tablespoons olive oil
3 teaspoons minced roasted garlic (or about 6 cloves, but less if you don't want the garlic flavor so strong)
1 cup heavy cream
12 cup grated parmesan cheese
7 -8 ounces fire-roasted tomatoes
12 teaspoon onion powder
chicken broth (or vegetable broth)
parmesan cheese
bacon

Directions

1

Preheat oven to 400F.
2

Put paprika in a small pan on the stove on medium heat to toast for about 5 minutes.
3

Meanwhile, slice zucchini.
4

Toss sliced zucchini with 1 tablespoons olive oil and the toasted paprika.
5

Spread on a baking sheet and cook in the oven for 10 minutes.
6

Put zucchini in a blender and blend until smooth.
7

Heat 1 tablespoons olive oil in a soup pot on the stove.
8

Add garlic and cook, stirring continuously, for about 30 seconds.
9

Turn heat to between low and medium (3 out of 10 on my stove).
10

Add zucchini then heavy cream, mix.
11

Once thoroughly heated, add cheese.
12

Stir, continue heating until melted.
13

Add onion powder and fire roasted tomatoes (chopped up to whatever size youd like).
14

Stir, cook until all heated through.
15

Add broth to thin soup to desired consistency, stir, cook about 5 more minutes.
16

Serve topped with parmesan cheese and bacon crumbles.