Zucchini Bisque Recipe

5 5 5
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Zucchini Bisque Recipe

Read Reviews
5 5 5
Publisher Photo
I like to serve this soup as a first course for special dinners. It is nice and light, pretty in color and very appetizing with its blend of flavors.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 medium onion, diced
  • 1/2 cup butter or margarine
  • 2-1/2 cups shredded zucchini
  • 2-1/2 cups chicken broth
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup light cream

Directions

In a large saucepan, saute onion in butter. Add zucchini and chicken broth. Simmer, covered, for about 15 minutes; add seasonings. Puree on low in a blender. Return to pan; stir in cream and heat through. Yield: 4-5 servings (5 cups).
Originally published as Zucchini Bisque in Bountiful Harvest Cookbook 1994, p18

Nutritional Facts

1 cup: 318 calories, 29g fat (18g saturated fat), 91mg cholesterol, 1141mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 5g protein.

  • 1 medium onion, diced
  • 1/2 cup butter or margarine
  • 2-1/2 cups shredded zucchini
  • 2-1/2 cups chicken broth
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup light cream
  1. In a large saucepan, saute onion in butter. Add zucchini and chicken broth. Simmer, covered, for about 15 minutes; add seasonings. Puree on low in a blender. Return to pan; stir in cream and heat through. Yield: 4-5 servings (5 cups).
Originally published as Zucchini Bisque in Bountiful Harvest Cookbook 1994, p18

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Reviews forZucchini Bisque

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havingfunwithmyfamily User ID: 7043692 40035
Reviewed Aug. 29, 2014

"Absolutely delicious, and amazingly simple to do. I used half of the butter, and completely forgot the basil! Still wonderful. My husband, mom, and kids all agree."

MY REVIEW
sat07 User ID: 5927222 40461
Reviewed Dec. 31, 2011

"Full flavor, rich, easy to make. This is a great use for those zucchini that got too big in the garden before you noticed them!"

MY REVIEW
hannah_voisine User ID: 5189979 14298
Reviewed Sep. 24, 2010

"Only made this recipe once, and it was SO delicious! Definately an elegant yet easy dish to prepare! Great to serve as a first course to guests! Absolutely fantastic!"

MY REVIEW
TSTEYER User ID: 1356617 20018
Reviewed Jul. 2, 2010

"This was very good. I think it might be a good to freeze and a good way to save some zuchinni through the winter. I only used a very little bit of butter to saute the onions and I used fat-free half and half, so it can be very healthy."

MY REVIEW
JennyMelynntoh User ID: 5058508 14297
Reviewed Sep. 27, 2009

"I have made a recipe very similar to this and it was delicious, If debating whether or not to make it, do!"

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