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Looking for a different way to serve a bounty of zucchini? Try this soup sent in by Germaine Stank of Pound, Wisconsin. A food processor hurries along preparation of the thick-full-flavored blend that's accented by just a hint of nutmeg.
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 306 calories, 30 g fat (19 g saturated fat), 95 mg cholesterol, 857 mg sodium, 8 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Zucchini Bisque in Quick Cooking July/August 2005, p17
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Reviewed on Aug. 13, 2010 by BonRic
I never have heavy whipping cream in the house, so I subbed about 3 oz of low fat cream cheese and a 1/4 cup skim milk. Add the cream cheese when you have your food processor out or the consistancy won't be as smooth. I also added a couple cloves of garlic to the onion and zucchini, and cut the butter in half. I love basil, so I punched that up to a whole Tablespoon. Delicious, creamy, and a lovely way to use my garden gifts!
Reviewed on Oct. 16, 2009 by murrell006
I used some frozen shredded zucchini from the freezer and added 1% milk instead of the heavy whipping cream to help with calories. It was great. Would definitely make again.
Reviewed on Aug. 04, 2009 by cafritz
A dollop of sour cream and I'm in Heaven when I eat this soup.
Reviewed on Jan. 05, 2009 by maggie2375
I checked a cookbook and 1 med. zucchini gives you about 2 cups. If you have a food processor, shred the zucchini that way. You're done in a few minutes.
This is a great soup. Simple to make. I like to serve it with croutons or some warm bread or rolls on the side.
Reviewed on Sep. 27, 2008 by chanelb
One of the last times I made this recipe I was in the mood for a little eastern flair. So I added a little Curry Powder to taste, and my husband raved about. No leftovers
Reviewed on Sep. 11, 2008 by robynrenaemiller
Approximately how many cups of shredded zucchini does 4 medium zucchini provide?
Reviewed on Aug. 07, 2008 by castillopuppy
I am new so hope it is ok just 2 jump in but think this recipe sounds so good--I love zucchini--This year I tried something a little different(for me)-We dont have room to grow cukes in our garden & the price of the Kirby variety has been so pricey so I put on my thinking cap & made zucchini pickles--used my recipe for regular lime B&B pickles and they turned out great--I did use small , tender squash & didnt peel them--Hope to make a few more later--Thanks for a great soup recipe--
Reviewed on Aug. 07, 2008 by maggie2375
I have made this soup many times. I have even gave my sister the recipe. It's creamy and just delicious. Very easy to make especially is you have a lot of zucchini.
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