Cream of/Cheesy Zucchini Soup

We grew so much zucchini last summer.

We cut them into various styles and put them in freezer bags and froze them.

My husband made a jambalaya 2 weekends ago and wanted to add a bag of our frozen zucchini into the batch. He ended up filling the instant pot so much that we could not fit the bag, so we left it in the fridge to continue to thaw and looked for another use.

My husband loves soup and was searching for zucchini soups.

He found a few different cream of zucchini soups I used for inspiration to make the soup that I made and want to share the recipe with you guys because it is definitely one of my favorites. The best for when sick!

Ingredients:

• 4 cups of zucchini

• 1/4 stick of butter

• 1/2 small onion diced

• 1 & 1/2 Tablespoons of minced garlic

• 3 Cups of chicken broth (I used Better Than Bullion Roasted Chicken)

• 1/4 teaspoon of pepper (I just used a few cracks from our freshly ground pepper)

• 1/2 teaspoon of Thyme

• 1/4 teaspoon of Cheyenne pepper

• 1 - 1 & 1/2 cup of Colby jack cheese (you can use whatever cheese you would like, but I prefer the Colby jack as it is lighter and easier to melt than cheddar)

• 1/4 cup of sour cream

Directions:

1. Turn on instant pot to sauté.

2. Throw in a 1/4 stick of butter.

3. Add onions and sauté until soft and translucent. (about 5 minutes)

4. Add minced garlic and cook for an additional minute (Just to get the garlic flavor into the melted butter.)

5. Add 4 cups of zucchini and the chicken broth

6. Close the lid of Instant Pot and turn on to cook down the soup (I used the soup pre-setting which is 20 minutes on low pressure and then I set the Instant Pot to keep warm and let the pressure release naturally.)

7. When the pressure has released, stop the Instant Pot and then blend the soup with an emulsion blender or dumping soup into a blender to give it a smooth consistency.

8. Add the 1 to 1.5 cups of cheese to melt in.

9. Remove from heat and stir in sour cream

That is it.

It is such a simple soup and I love it for its light but flavorful taste. I plan to make many more batches to freeze. It will be great to eat when sick or feel full.