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Main dishes

Cream of Zucchini Soup

photo by:kraft
Chopped zucchini combined with chicken broth makes this easy soup recipe a creamy, seasonal delight. For a different take, serve chilled and enjoy!
time
prep:
15 min
total:
25 min
servings
total:
9 servings, 1 cup each

What You Need

5
 zucchini, chopped
2
cans  (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1
bunch  green onions, chopped
1
tsp.  black pepper
1/4
tsp.  dried oregano leaves
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/4
tsp.  paprika
1
cup  small corn chips, crushed

Make It

BRING first 6 ingredients to boil in large saucepan on medium-high heat; simmer on medium-low heat 15 min. or until zucchini is tender.

BLEND cream cheese, sour cream and soup in small batches in blender until smooth. Return to saucepan; cook until heated through, stirring frequently.

SERVE topped with paprika and crushed corn chips.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods while keeping portion size in mind.
Variation
For a change of pace, serve as a chilled soup.
How to Use Zucchini
Even in late September, your garden and farmer's market are still offering a bumper crop of zucchini. Running out of ways to use it? Remember that zucchini is wonderful steamed, baked, sautéed, stuffed or stir-fried. Or, add it to a mixed green salad tossed with your favorite KRAFT Dressing. And don't forget - it makes a great addition to your favorite quick bread and muffin recipes!
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