Friday, September 9, 2022

Mexican Zucchini Cheese Soup


 September is upon us can you believe it? Honestly, I don’t know how to feel. I actually enjoyed this past summer that, to me, seemed to just fly by. So I’m not entirely sure that I’m ready. By that I mean that my spring cleaning is going to have to overlap with my fall cleaning, because I didn’t get the former done. But I digress. For those of you with extra zucchini, or if you are still harvesting it, this is the perfect transitional summer/fall soup for you. It is hearty, spicy, main dish worthy, and intensely delicious. The combination of flavors here is a good one with the smokiness of the cumin, the earthiness of the oregano, not to mention the tomatoes, zucchini, corn, and peppers. It is a wonderful combination.

Mexican Zucchini Cheese Soup

½ t. cumin

Pinch of cayenne pepper

 Heat olive oil in a large pot over medium-high heat. Cook onion and garlic until tender; season with oregano and cumin.

Stir in Velveeta. Continue to cook and stir until cheese is melted; season with freshly ground black pepper. Garnish as you see fit.

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Marie Smith said...

Yummy. My husband would love this recipe with Velveeta!

gluten Free A_Z Blog said...

I agree with you that the summer just flew by- it is hard to believe the fall is almost here and for me that means soon I'll be flying the coop back to Florida. I still have a month so I hope to enjoy a little fall before we go. Your soup looks beautiful. Enjoy!

Linda said...

This is a great idea! I still have some Velveeta in the fridge leftover from cheese dip, now I just need some zucchini . . .