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Quick Cream of Zucchini Soup Recipe

Because this soup is very easy to prepare, I reach for it often in the summer when I'm busy playing volleyball and baseball. It's also a great way to use up excess zucchini.

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Quick Cream of Zucchini Soup Recipe

Prep: 15 min. Cook: 30 min.

Yield: 4 Servings

15 30 45

Ingredients

2 cups sliced zucchini
1/2 cup chopped onion
1/2 cup chopped carrot
1 tablespoon butter
2 cups chicken broth
3/4 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 teaspoon garlic powder
2 cups milk
Paprika and additional zucchini, optional

Directions

In a large saucepan, saute zucchini, onion and carrot in butter until crisp-tender. Add the broth, tarragon, salt, pepper and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Cool slightly.
Transfer to a blender. Cover and process until pureed; return to pan. Add milk; heat through. Garnish with paprika and zucchini if desired. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 132 calories, 7 g fat (4 g saturated fat), 24 mg cholesterol, 857 mg sodium, 12 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Cream of Zucchini Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p31

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Reviews for Quick Cream of Zucchini Soup

Quick Cream of Zucchini Soup

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(1-1) of 1 reviews

Reviewed on Jul. 20, 2010 by suttonsbay1

Soup was very good. I used more like 3 cups of sliced zucchini. I found that after adding the broth, it only needed to cook for another 5 minutes for the veggies to be tender. I also added 2/3 cup mashed potato flakes at the end (after milk is heated through) to thicken the soup. Delicious!