Name: Creamy Zucchini Farina Comfort Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: US
Ingredients: 3 tablespoons unsalted butter; 1/4 cup finely chopped yellow onion; 1/4 cup finely chopped green onion; 6 cups high-quality chicken broth; 1 1/2 pounds zucchini, cut into 1-inch pieces; 1 1/2 tablespoons red wine vinegar; 1 teaspoon dried dill weed; 1/4 cup dry farina cereal (such as Cream of Wheat®); Salt and freshly ground black pepper, to taste; 1 (4-ounce) package cream cheese, softened

A comforting and versatile soup, perfect for showcasing summer's zucchini bounty. Enjoy it hot on a chilly evening or chilled as a refreshing light lunch. Its creamy texture and subtle dill flavor make it a guaranteed family favorite.

Follow The Directions

01

Step

Melt butter in a medium saucepan over medium heat. Add yellow onion and green onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

02

Step

Pour in chicken broth, add zucchini, red wine vinegar, and dill. Bring to a boil, then reduce heat to low. Gradually whisk in the farina to prevent clumping. (2 minutes)

03

Step

Partially cover the saucepan and simmer gently until the zucchini is very tender, about 15 minutes.

04

Step

Use an immersion blender to puree the soup until completely smooth. (3 minutes)

05

Step

Add softened cream cheese and blend again until fully incorporated and the soup is rich and creamy. (2 minutes)

06

Step

Season with salt and pepper to taste. Serve hot or chilled.

For a vegan version, substitute the butter with olive oil and the chicken broth with vegetable broth. Use a vegan cream cheese alternative.
If you don't have an immersion blender, you can carefully blend the soup in batches using a regular blender. Be sure to vent the lid to prevent pressure buildup.
Fresh dill can be used in place of dried, use 1 tablespoon of fresh dill, chopped.
This soup freezes exceptionally well. Allow it to cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months.

Afton Barrows

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