Cream of Zucchini Soup
- Yield: 4 to 6 servings
- Prep: 10 mins
- Cook: 20 mins
No zucchini on hand? Try this recipe using yellow summer squash.
Ingredients
- 2cups shredded unpeeled zucchini
- 1/4cup finely chopped onion,
- 1clove garlic, minced
- 2cups reduced-sodium vegetable broth
- 1tablespoon chopped fresh basil
- 1teaspoon chopped fresh thyme
- 1/2cup grated Parmigiano Reggiano cheese
- 1/4cup half-and-half
- -- Grated lemon rind, optional
Instructions
- Combine zucchini, onion, garlic, vegetable stock, basil, thyme, salt and pepper in a 3-quart saucepan. Bring to a boil; reduce heat and simmer about 10 minutes. Remove from heat. Slowly whisk cheese and half-and-half into mixture. Pour into a large bowl to cool slightly.
- Place half of mixture into blender; puree. Return to saucepan. Add second half of mixture; puree. Return to saucepan. Simmer until heated. Remove from heat. Garnish with sprinkle of lemon rind.
Recipe by Cindy Kerschner
Nutritional Info *per serving
- Calories 90
- Fat 5g
- Saturated Fat 3g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 1.5g
- Cholesterol 15mg
- Sodium 230mg
- Potassium 210mg
- Carbohydrate 6g
- Fiber 1g
- Sugars 3g
- Protein 5g
- Trans Fat 0g
- Vitamin A 6%
- Vitamin C 20%
- Calcium 15%
- Iron 4%