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Before you embark on the journey to create your Creamy Zucchini Cookies Soup, the first essential step is to properly prepare your zucchini. Grating and draining the zucchini is crucial for achieving the desired texture in both the cookies and the soup.

Creamy Zucchini Cookies Soup

Discover a culinary adventure with Creamy Zucchini Cookies Soup, where the comforting richness of traditional soup meets the surprising sweetness of zucchini cookies. This innovative recipe invites you to explore unique flavor combinations while boosting your vegetable intake. With creamy textures, aromatic spices, and hearty ingredients, every spoonful is a delightful surprise. Dive into this delicious dish and enjoy the blend of comfort and nutrition that will leave your taste buds craving more.
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Ingredients
  

2 medium zucchinis, grated

1 cup rolled oats

1/2 cup all-purpose flour

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup butter, softened to room temperature

1/2 cup cream cheese, softened to room temperature

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/4 teaspoon salt

2 cups vegetable broth

1 cup heavy cream

Fresh basil or parsley, for garnish

Instructions
 

Prepare the Zucchini: In a large mixing bowl, combine the grated zucchinis with a pinch of salt. Let the mixture sit for about 10 minutes to draw out excess moisture. After the resting period, drain any collected liquid from the zucchinis and set them aside.

    Make the Cookie Dough: In a separate mixing bowl, cream together the softened butter, cream cheese, brown sugar, and granulated sugar using an electric mixer or a sturdy whisk until the mixture is smooth and fluffy. Then, add the vanilla extract, ground cinnamon, ground nutmeg, baking soda, and salt, mixing until all ingredients are well incorporated.

      Incorporate the Dry Ingredients: Gradually stir the rolled oats and all-purpose flour into the wet ingredients, mixing just until the dough begins to come together. Carefully fold in the drained zucchini, making sure it is evenly distributed throughout the cookie dough.

        Shape and Bake the Cookie Dough: Preheat your oven to 350°F (175°C). Using a spoon or cookie scoop, drop heaping spoonfuls of the cookie dough onto a parchment-lined baking sheet, ensuring they are spaced about 2 inches apart. Bake for 12-15 minutes, or until the edges are golden and the cookies are slightly soft in the center. Once baked, remove them from the oven and allow to cool on a wire rack.

          Prepare the Soup Base: In a large pot, pour in the vegetable broth and bring it to a gentle simmer over medium heat. When the broth is simmering, blend it with an immersion blender until smooth. If you don’t have an immersion blender, you can carefully transfer the broth to a regular blender, blend until smooth, and return it to the pot.

            Add Creaminess: Stir in the heavy cream, mixing thoroughly until combined. Taste the soup and season with additional salt and pepper as necessary. Allow the soup to simmer gently for another 5 minutes, stirring occasionally to prevent sticking.

              Finish and Serve: Just before serving, crumble a few of the baked zucchini cookies into the soup to add a delightful texture and hint of sweetness. Ladle the creamy soup into bowls and finish with a sprinkle of fresh basil or parsley for a pop of color and freshness.

                Enjoy! Serve the Creamy Zucchini Cookies Soup warm, with any leftover cookies offered on the side for a sweet complement to the dish.

                  Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings