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
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
Mix all ingredients except half-and-half in large saucepan. Let stand 5 minutes.
Bring to full boil on medium heat, stirring occasionally. Reduce heat to low; cook 10 minutes, stirring occasionally. Cool to room temperature.
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.
Best of Season
Choose firm zucchini with bright-colored skin free of spots and bruises.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
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.