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Quick Cream of Zucchini Soup

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.
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    4 servings

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.
Nutrition Facts
1 cup: 132 calories, 7g fat (4g saturated fat), 24mg cholesterol, 857mg sodium, 12g carbohydrate (9g sugars, 2g fiber), 6g protein.

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