Creamy Zucchini Soup

This deliciuos Creamy Zucchini Soup is extremely easy to cook. Only three main ingredients: zucchinis, onions and milk.

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Creamy Zucchini Soup
If you like Maggi broth cubes, add one to the soup while it is being boiled. By doing so, it is no longer needed to add salt, pepper, or herbs.
Course Soup
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Soup
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Peel and chop onions.
  2. Peel and chop garlic.
  3. Cut the zucchinis.
  4. In a large pot, heat the olive oil, add onions and garlic. Cook until golden, while stirring constantly.
  5. Add zucchinis, and sauté for about 5 minutes. Add salt and pepper.
  6. Add water, milk and heavy cream. The level of liquid should just cover the veggies. Bring to a boil. Reduce the heat, add the herbs of Provence and simmer about 20 minutes.
  7. Puree the soup with blender until smooth. If the soup is too thick, add some milk or heavy cream. Bring to a boil once again and remove the pan from the heat. Taste the soup, and add salt and pepper accordingly.
  8. Serve the creamy soup and don't forget to sprinkle with paprika or decorate with fresh herbs.

Vegetable Tian

This is not a ratatouille, it is a “tian!” I often have to correct my guests when they ask me if this is a ratatouille. 😉

Tian is a french recipe of baked vegetables made with alternating rows of sliced eggplant, tomato, onion and zucchini. A tian itself is an earthenware dish that goes from the oven to table. Everything baked in this dish is called tian.


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Vegetable Tian

To make the tian look more appealing, use vegetables with similar widths.

Course Main Dish

Prep Time 25 minutes
Cook Time 55 minutes

Servings
servings

Course Main Dish

Prep Time 25 minutes
Cook Time 55 minutes

Servings
servings


Instructions
  1. Peel and cut the onion into half moons. Peel and cut the garlic into 2-4 pieces.

  2. In a medium skillet heat 2-3 Tbsp of olive oil until hot, add onion and sauté until tender, stirring frequently. Add garlic and cook for another 2 minutes. Season with salt and pepper. Remove from the heat.

  3. Preheat the oven to 400℉. Spread the cooked onion on the bottom of a baking dish.

  4. Cut zucchini and summer squash into 1/4 inch slices.

  5. Cut the eggplant into 1/4 inch slices.

  6. Core and cut tomatoes into 1/4 inch thick slices.

  7. Arrange the zucchini, eggplant, squash and tomatoes in alternating rows. Continue until the baking dish is filled.

  8. Sprinkle the vegetables with salt, pepper, Herbs de Provence and drizzle with the remaining olive oil.

  9. Bake for 40-50 minutes or until the vegetables are soft and golden. If the vegetables are not ready, but the top is starting to burn, cover the tian with aluminum foil.

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