CREAM OF ZUCCHINI SOUP

CREAM OF ZUCCHINI SOUP

Baby it's cold outside? Let's make a Zucchini Soup! It takes less than 30 minutes start to finish, and one large bowl is only 60 calories!

Baby it’s cold outside?  Let’s make a Zucchini Soup!  It takes less than 30 minutes start to finish, and one large bowl is only 60 calories!

You don’t need loads of cream to make a Creamy Zucchini Soup because the natural texture of cooked zucchini blends into a thick, silky soup.

Only Six ingredients is all it takes to make this quick, easy, delicious cream of zucchini soup! :)

Let’s take a good look at the star of this recipe. Zucchini. LOTS of it.!

INGREDIENTS:

  • 1/2 small onion, quartered
  • 2 cloves garlic
  • 3 medium zucchini, skin on cut in large chunks
  • 32 oz reduced sodium Swanson chicken broth (or vegetable)
  • 2 tbsp reduced fat sour cream
  • kosher salt and black pepper to taste
  • fresh grated parmesan cheese if desired for topping (optional)

DIRECTIONS:

  1. Combine chicken broth, onion, garlic and zucchini in a large pot over medium heat and bring to a boil.
  2. Lower heat, cover, and simmer until tender, about 20 minutes.
  3. Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.
  4. Taste for salt and pepper and adjust to taste. Serve hot.

Enjoy!

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