Sarasota's Easy Zucchini Soup
Recipe: #2306
November 10, 2011
Categories: Bacon, Onions, Christmas, Fathers Day, Game/Sports Day, Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Zucchini, more
"Very easy and quick. Perfect for that bumper crop of zucchini; however, zucchini and summer squash are pretty much available year round. A perfect soup to serve with grilled sandwiches for a light dinner. This soup also freezes very well. This recipe was based on a recipe I found online."
Ingredients
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- Garnish:
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Nutritional
- Serving Size: 1 (608.5 g)
- Calories 192.4
- Total Fat - 10.2 g
- Saturated Fat - 4.9 g
- Cholesterol - 29 mg
- Sodium - 1785.2 mg
- Total Carbohydrate - 21 g
- Dietary Fiber - 5.9 g
- Sugars - 12.5 g
- Protein - 9.6 g
- Calcium - 102.8 mg
- Iron - 2.1 mg
- Vitamin C - 101.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Soup Base ... Add the zucchini, onion, garlic, bacon, chicken broth, all purpose seasoning, and red pepper flakes to a large pot and bring to broil. Reduce immediately to a low simmer and cook approximately 20-30 minutes until tender.
Step 2
Blend ... I use a stick or immersion blender, however you can use a blender as well. Note: is using a blender, make sure to puree this in batches.
Step 3
Finish ... Once the soup is blended smooth (blend it to the consistency you like), add the cream, scallions, pepper and heat everything through.
Step 4
Serve ... Squeeze a fresh lemon wedge over your soup and garnish with sour cream and fresh chives. ENJOY!
Tips
No special items needed.