Cream of Zucchini Soup Recipe
nly FIVE ingredients (not counting salt and pepper) is all it takes to make this quick, easy, delicious soup my family’s been enjoying for years!
This is one of the first recipes I ever posted on this blog, back when I hardly knew how to use a camera. It’s a favorite in my house, and so EASY to make. It takes less than 30 minutes start to finish, and one large bowl is only 60 calories, or 1 Weight Watcher Points Plus!
I like to top mine with a drizzle of olive oil and fresh grated cheese, but that’s completely optional. You can add fresh herbs, yellow squash, or whatever you wish! Serve this with some crusty bread and make it a meal, or serve this as a starter to any meal. This can be made vegetarian by using vegetable broth, but I personally use chicken broth. Enjoy!
1/2 small onion, quartered
2 cloves garlic
3 medium zucchini, skin on cut in large chunks
32 oz reduced sodium Swanson chicken broth (or vegetable)
2 tbsp reduced fat sour cream
kosher salt and black pepper to taste
fresh grated parmesan cheese if desired for topping (optional)
Combine chicken broth, onion, garlic and zucchini in a large pot over medium heat and bring to a boil. Lower heat, cover, and simmer until tender, about 20 minutes. Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.
Taste for salt and pepper and adjust to taste. Serve hot.
Keywords: Cream of Zucchini Soup