Lemon Pepper Zucchini Bisque

Here’s the book cover in case you’re looking for it while you’re out and about: 

It has approximately 350 recipes and is HUGE. I love it! So much inspiration and great recipes to choose from! B has tried quite a few of the slow cooked bean recipes and he’s a fan of the book as well! 


This soup is really easy to make, my suggestion is to put it in the pot and then leave because if you’re home all day you’re going to be anxiously awaiting it being done because it smells SO good! Start with 1 1/2lbs of zucchini and one large onion and chop it up! 

Add the butter, zucchini, onions, and 1 teaspoon of Lemon Pepper seasoning! 

Cover the pot and cook on High for 30 minutes. While it’s cooking wash, peel and dice 3 small red potatoes. The potatoes are going to add some density to the soup, you can’t even taste them but they really add to the texture! 

After the 30 minutes are up add the diced potatoes and 1/2 teaspoon basil! 

and then the 3 cups of broth

Stir and cover. Set the heat to low and let cook for 5-6 hours. 6 hours later your soup will look like this (the veggies will be SO tender)!

If you have an immersion blender then you’re in luck you can easily blend the soup that way. Unfortunately for me I did not so I transferred it to my food processor and blended it that way, it worked just as well! 

Then move it back to the crock pot and add the 3/4 cup heavy whipping cream! 

Then stir it up and let it heat through for another 20 minutes! 

Garnish with Monterey Jack Cheese and ENJOY!

Lemon Pepper Zucchini Bisque 


Ingredients: 


6 Tablespoons Butter
1 Large Onion (yellow, white or red or a combo) 
1 1/2 Teaspoon Lemon Pepper
1 1/2 lbs Zucchini 
3 Small Red Potatoes 
1/2 Teaspoon Basil 
3 Cups Chicken or Vegetable Broth
Salt and Pepper to taste
3/4 Cup Heavy Whipping Cream 
Monterey Jack Cheese (for garnish)


Directions


1. Dice 1 1/2 lbs Zucchini and 1 large onion. Put butter, onion, Lemon Pepper, and zucchini in the slow cooker and cook on high for 30 minutes. 
2. Wash and peel 3 small red potatoes. Add the potatoes, 1 teaspoons basil and broth to the pot. Cover and cook on low for 5 to 6 hours. 
3. After 5-6 hours puree the soup with an immersion blender or a food processor. Season with salt and pepper and another 1/2 teaspoon of Lemon Pepper. Stir in the 3/4 cup heavy whipping cream and continue to cook on Low until heated through (about 20 minutes)
4. Serve with shredded Monterey Jack cheese on top. 

Disclosure: I was provided with Not Your Mother’s Slow Cooker Cookbook by Beth Hensperger. All opinions are 100% my own and weren’t influenced in any way. 

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