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Categories: Appetizers, Main courses, Quick and easy, Soups, Vegetarian

Creamy zucchini soup

Creamy zucchini soup
Los Angeles Times

Vegetable purees make nice soups that taste and feel rich, but use only a little added fat. For this vegetarian soup, cook zucchini in a combination of water and vegetable broth to allow the flavor of the zucchini to come ... Read more

Total time: 50 minutes | Serves 6
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 2 pounds zucchini, diced
  • 1 (14-ounce) can vegetable broth
  • 2 cups water
  • 2 teaspoons salt
  • 2 tablespoons whipping cream

Step 1Spray a 5-quart saucepot with the nonstick cooking spray. Add the olive oil and heat over medium heat until hot. Stir in the onion and cook, stirring, until tender, about 2 minutes. Add the garlic and cook an additional minute, stirring. Add the zucchini and cook 2 minutes, stirring.

Step 2Stir in the vegetable broth and the water and bring to a simmer. Reduce the heat to medium-low, cover and simmer until the zucchini is quite tender, about 15 minutes.

Step 3Puree the soup mixture in a blender. Add the cream and blend again. Add the salt, blend and adjust seasoning if needed.

Each serving:
75 calories; 1,014 mg sodium; 4 mg cholesterol; 3 grams fat; 1 gram saturated fat; 11 grams carbohydrates; 2 grams protein; 2.36 grams fiber.
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