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Creamy Zucchini Soup

 Creamy Zucchini Soup
In our area, we use lots of zucchini. One day I decided to try a new recipe for it, and my family really liked the results.
4 ServingsPrep: 10 min. Cook: 25 min.

Ingredients

  • 2 tablespoons chopped onion
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups 2% milk
  • 1 cup water
  • 1 teaspoon chicken bouillon granules
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large zucchini, shredded
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

  • In a large saucepan, saute onion in butter until tender. Stir in
  • flour until blended. Gradually stir in the milk, water, bouillon,
  • salt and pepper. Bring to a boil; cook and stir for 2 minutes or
  • until thickened.
  • Add zucchini. Simmer, uncovered, for 10 minutes or until zucchini is
  • tender. Stir in cheese until melted. Yield: 4 servings.
Nutritional Facts: 1 serving (1 cup) equals 295 calories, 22 g fat (14 g saturated fat), 72 mg cholesterol, 840 mg sodium, 14 g carbohydrate, 1 g fiber, 12 g protein.