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Zucchini Soup

35 Min(s)
20 Min(s) Prep
15 Min(s) Cook
Healthy Living
Give yourself options with this creamy Zucchini Soup recipe. Fortified with onion and garlic, this cream-based Zucchini Soup can be served warm or chilled.
What You Need
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8 servings
Original recipe yields 8 servings
2 large zucchini, coarsely chopped (4 cups)
2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
2 celery stalks, sliced
1 onion, sliced
3/4 cup water
1/4 cup MINUTE Tapioca
1 large clove garlic, minced
1/8 tsp. pepper
1 cup half-and-half
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Let's Make It
1
Mix all ingredients except half-and-half in large saucepan. Let stand 5 minutes.
2
Bring to full boil on medium heat, stirring occasionally. Reduce heat to low; cook 10 minutes, stirring occasionally. Cool to room temperature.
3
Place, in batches, in blender container; cover. Blend until smooth. Return to saucepan. Stir in half-and-half. Reheat to serve warm or refrigerate in tightly covered container to serve chilled.
Kitchen Tips
Tip 1
Best of Season
Choose firm zucchini with bright-colored skin free of spots and bruises.
Nutrition
Calories
80
Calories From Fat
0
% Daily Value*
Total Fat 3.5g
4%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 220mg
10%
Total Carbohydrates 11g
4%
Dietary Fibers 1g
4%
Sugars 4g
8%
Protein 2g
4%
Vitamin A
10%
Vitamin C
20%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Makes 8 servings, 1 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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