Cream Of Zucchini Soup

2-4
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"This soup is quick and easy to put together so it is perfect for a busy day."

Original recipe yields 2-4 servings
OK

Nutritional

  • Serving Size: 1 (629 g)
  • Calories 320
  • Total Fat - 28.5 g
  • Saturated Fat - 10.6 g
  • Cholesterol - 49 mg
  • Sodium - 1816.1 mg
  • Total Carbohydrate - 9.8 g
  • Dietary Fiber - 2.4 g
  • Sugars - 6.3 g
  • Protein - 9.3 g
  • Calcium - 204.3 mg
  • Iron - 1.5 mg
  • Vitamin C - 41.7 mg
  • Thiamin - 0.1 mg

Step 1

Heat the oil in a large heavy bottom pot over medium-low heat; add the minced garlic and cook for a couple of minutes until the garlic starts to be a golden brown.

Step 2

Add the broth increase heat to medium- high; bring to a boil.

Step 3

Add the chopped zucchini, salt and pepper and cook until zucchini is soft.

Step 4

Remove from heat and puree with an immersion blender.

Step 5

Stir in the whipping cream, return to stove-top and heat through making sure the soup does not come to a boil.

Step 6

Ladle into bowls, add Parmesan if using and enjoy!

Tips & Variations


No special items needed.

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