Zucchini Soup with Brie Cheese


  • 2 tablespoons canola oil
  • 2 pounds zucchini, chopped
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 1/2 cups chicken stock
  • 1 cup milk
  • 1 teaspoon ground sage
  • Salt and ground black pepper to taste
  • 4 ounces Brie cheese, cut into small chunks
  • 3/4 cup heavy whipping cream
  • 6 leaves fresh sage, for garnish (optional)


Heat oil in a large pot over medium heat. Cook and stir zucchini, onion, and garlic in hot oil until moisture comes from the zucchini, about 10 minutes.

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Pour chicken stock and milk into the pot; bring to a boil and reduce heat to medium-low. Stir ground sage, salt, and pepper into the stock mixture; cook at a simmer for 20 minutes. Add Brie cheese; cook and stir until melted completely into the liquid, 5 to 7 minutes.

Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Pour blended soup through a strainer into a clean pot. Puree in batches until smooth.

Stir cream into the blended soup and place pot over medium-low heat; cook until warmed through, about 5 minutes. Garnish individual servings with fresh sage leaves.