This is actually an adaptation of this recipe for cream of zucchini soup, but me being me, I had to try to lighten it up a bit and make it my own. The original recipe called for butter–I used extra virgin olive oil. It also called for 4 oz Monterey jack, which was delish, but I thought I might be able to obtain a creamier consistency (without using cream) by switching out to FF cream cheese and FF half an half in lieu of the milk. And as far as I’m concerned, garlic is onion’s right hand man, so I added that in.
- 2 medium zucchini, finely grated
- 2 medium carrots, finely grated
- 1 medium to large onion, finely diced
- 2 cloves garlic, minced
- 4 Tbsp flour
- 1 cup chicken stock
- 4 oz. fat free cream cheese
- 1/2-1 cup fat free half and half (depending on how thick or thin you like your chowder/soup)
- salt and pepper to taste
- olive oil
- Finely grate the zucchini, sprinkle with salt, and let drain in a colander for approximately half an hour.
- Meanwhile, grate the carrots, dice the onion, and mince the garlic.
- In a medium to large skillet (approximately 12″), coat the bottom with extra virgin olive oil and heat to medium high.
- Add onion, carrots, zucchini, and garlic.
- Sautee until veggies are slightly limp.
- Sprinkle flour over the top and reduce heat to medium, stirring and mashing (it forms a sort of paste) as you cook for approximately 4-5 minutes.
- Slowly add chicken stock a little at a time and stir to incorporate.
- Reduce heat to medium low and add cubes of cream cheese. Stir until melted.
- Slowly add half and half until desired thickness is reached. I happen to like really thick consistencies, so this turned out more as a chowder than a cream of zucchini soup.
- Salt and pepper to taste.
Great served with a good crusty bread for dipping or also good alone.