Wednesday, September 2, 2009

Creamy Cheddar Zucchini Soup

This delicious soup tastes far more decadent then it really is. A healthy indulgence.

8 cups chopped zucchini
1 medium yellow onion
1 tbs. canola or olive oil
2 cups water
4 chicken or vegetable bouillon cubes
1/2 tsp. black pepper
3/4 cup sharp cheddar cheese

Chop onion into large pieces. Saute onion and oil in the bottom of a large stockpot (at least 6 quarts) over medium heat until the onion is translucent and slightly brown around the edges. Add chopped zucchini, water, bouillon, and black pepper. The zucchini will not be fully covered with water. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer until zucchini is very soft (about 30 minutes). Remove from heat and puree in a blender until very smooth. Return to pot and add the sharp cheddar cheese. Stir until the cheese is melted and fully incorporated into the soup. Serve.

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