Zucchini Soup recipe allows you to be creative in your cooking; you can add heavy cream if you want, corn kernels for garnish, or diced Mexican fresh cheese. If you find the soup too thick for your taste, just add a little more milk. When I make it, we never have leftovers.
Place chopped zucchini or squash in a skillet, add one cup of water, and cover. Turn heat to medium-high; once it starts boiling, reduce heat to low. Keep cooking until zucchini or squash is tender, but not overcook. It should look firm and still have a bright color. This step will take about 8 minutes total.
While the vegetables are cooking, heat butter and oil in a medium-size saucepan over medium heat until butter is melting. Add the onion and garlic and cook until transparent, about 2 minutes.
Add flour and stir until flour has a light golden color. Pour milk and chicken broth into the saucepan and stir to dissolve the flour mixture, about one minute.
Remove zucchini/squash from skillet and drain any liquid left. Place into a blender with the milk combination. Process until you have a fine mixture.
Pour this mixture into the saucepan and turn the heat to medium. Keep cooking, stirring from time to time. Let it simmer on a warm heat setting for about 6-8 minutes until soup starts to thicken. Season with salt and pepper.
If you want to add crispy slices of fried garlic bread, just heat the oil, add the garlic cloves, and fry until very dark golden in color. Remove the garlic and place the bread slices in the frying pan. Fry for about 11/2 minutes per side until golden brown. Place on a plate covered with paper towels to absorb any excess oil.
Serve in bowls and top with the bread. Enjoy!
For this recipe, you can substitute the chicken broth for one cup of warm water with chicken bouillon powder added. You can also only add one more cup of milk instead of the chicken broth