Zucchini Soup
Try this Zucchini Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 3 tablespoons butter
- 1 medium onion diced
- 2 pounds fresh zucchini cut into pieces
- 1 tablespoon chicken base (i used better than bouillon)
- 1/4 up half & half
- 1/2 up chicken broth or reserved cooking water
- Carbohydrate 9.42803771500183 g
- Cholesterol 15.2515625065405 mg
- Fat 6.07256271613411 g
- Fiber 2.45650541496735 g
- Protein 2.40311943402586 g
- Saturated Fat 3.71946056052933 g
- Serving Size 1 1 Serving (205g)
- Sodium 57.8464123508558 mg
- Sugar 6.97153230003448 g
- Trans Fat 0.495984443872729 g
- Calories 94 calories
Prepare a large pot of boiling water. Add the zucchini rounds and boil for 3 minutes. (See Note) Drain the zucchini in a colander and set it aside. Return the empty pot to the stove. Add the butter to the pot and allow it to melt over medium heat. When the butter is hot, sauté the onions until they are tender.Meanwhile transfer the cooked zucchini to the bowl of a food processor. Puree the zucchini until it is smooth. Pour the pureed zucchini back into the pot with the onions. Add the soup base and stir it in with the onions and zucchini. Finally, add the half & half and enough chicken broth to make the soup the consistency that you like.
