Zucchini Roquefort Soup

Nutriscore Rating: 66/100

Indulge in a bowl of creamy, flavor-packed comfort with this Zucchini Roquefort Soup, a luxurious blend of garden-fresh zucchini, savory Roquefort cheese, and velvety heavy cream. Perfectly balanced with the subtle sweetness of sautéed onions and a hint of spice from freshly ground black pepper, this soup brings gourmet flair to your table with minimal effort. Ready in just 35 minutes, it starts with tender zucchini simmered in rich vegetable broth and ends with a luscious puree, enhanced by the creamy tang of crumbled Roquefort. Garnish with fresh parsley for an elegant touch, and serve this soup warm as an appetizer or a light main course paired with crusty bread. Ideal for cozy dinners or impressing guests, this recipe is a standout for anyone seeking comforting yet sophisticated culinary inspiration.

Recipe Information

• Prep Time: 10 min
• Cook Time: 25 min
• Total Time: 35 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

9 items

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 4 cups zucchini, sliced
• 4 cups vegetable broth
• 1 cup heavy cream
• 5 ounces Roquefort cheese, crumbled
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper, freshly ground
• 2 tablespoons fresh parsley, chopped (optional garnish)

📝 Instructions

8 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the chopped onion and sauté for 3-4 minutes, or until softened and translucent.

3. Stir in the sliced zucchini and cook for 5 minutes, stirring occasionally, until the zucchini starts to soften.

4. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the zucchini is very tender.

5. Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a countertop blender.

6. Return the pureed soup to low heat. Stir in the heavy cream and crumbled Roquefort cheese. Cook gently, stirring frequently, until the cheese has fully melted and the soup is creamy.

7. Season with salt and freshly ground black pepper to taste.

8. Ladle the soup into bowls and garnish with a sprinkle of fresh parsley, if using. Serve warm.

Nutrition Facts

1 serving (506.6g)

Calories		511
% Daily Value*
Total Fat		39.5 g	51%
	Saturated Fat	19.8 g	99%
	Polyunsaturated Fat	0.5 g
Cholesterol		92 mg	31%
Sodium		1334 mg	58%
Total Carbohydrate		22.8 g	8%
	Dietary Fiber	4.6 g	16%
	Total Sugars	8.1 g
Protein		13.7 g	27%
Vitamin D		0.2 mcg	1%
Calcium		253 mg	19%
Iron		2.0 mg	11%
Potassium		882 mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1418 cal (70.7%%)

Protein: 221 cal (11.0%%)

Carbs: 366 cal (18.3%%)