Adapted from The Ultimate Uncheese Cookbook by Joanne Stepaniak. Cheese lovers adore this!
Approximately 7 cups
This is a delicious vegan, cheesy-flavored zucchini soup! I’ve made it regularly since I produced the original cooking demo more than 3 years ago. In this video I’ve tripled the recipe in order to have lots to serve, and then to freeze.
What a delight to begin with a base of zucchini, onion, red bell pepper, and water, that with the addition of a few other ingredients produces a decadently rich flavor. My intent is to re-introduce this terrific soup and to encourage you to give it a try. If you do, please let me know in the comments.
Combine the zucchini, onion, *fresh red bell pepper if using, and water in a large pot and bring to a boil. Lower the heat and simmer for 20 to 25 minutes or until the vegetables are very tender. Using a large measuring cup take out about 1 ½ cups of the broth, including a bit of the zucchini and onion, and place in a blender. Add the *roasted red bell pepper, tahini, oats, nutritional yeast, cashews, tamari, lemon juice, oregano, salt, garlic, allspice, smoked paprika (if using), and dill seed. Process until very smooth. Pour the blended ingredients back into the soup pot with the diced zucchini, onion and water. Season to taste with pepper. Heat the soup gently, stirring often, until it is slightly thickened and warmed through, about 10 minutes. Don’t boil. Serve and enjoy!
May double or triple recipe. Freezes well.
Watch me make this recipe:
