Zucchini Soup II

Zucchini Soup II
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    6 People
  • VIEWS
    524

A luxuriously creamy and vibrant vegetable soup, brimming with fresh flavors. This versatile soup can be elevated with the addition of succulent shrimp or delicate, flaked crab for an extra touch of indulgence.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    16 g
  • Cholesterol
    14 mg
  • Fiber
    2 g
  • Protein
    6 g
  • Saturated Fat
    7 g
  • Sodium
    958 mg
  • Sugar
    8 g
  • Fat
    24 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 20 mins In a large stock pot, melt the margarine over medium heat. Sauté the zucchini, celery, carrots, and onion until softened and fragrant (approximately 20 minutes).

Image Step 02
02 Step

Recipe View 10 mins In a separate small mixing bowl, whisk together the flour and milk until completely smooth. This prevents lumps from forming. Gradually pour the milk mixture into the stock pot with the vegetables.

Image Step 03
03 Step

Recipe View 0 mins Continue to cook the soup, stirring frequently, until it thickens slightly (approximately 10 minutes). Carefully transfer the soup to a blender or food processor. Puree until completely smooth and creamy. Work in batches if necessary to avoid overfilling the blender.

Image Step 04
04 Step

Recipe View 5 mins Pour the pureed soup back into the stock pot. Stir in the condensed cream of mushroom soup, water, bouillon cubes, and sour cream. If desired, add the dry white wine for added depth of flavor. Simmer gently over low heat until heated through, stirring occasionally (approximately 5-10 minutes). Serve hot.

For a vegetarian option, substitute the chicken bouillon cubes with vegetable bouillon cubes.
To enhance the flavor, consider adding a pinch of nutmeg or a dash of hot sauce.
Garnish with fresh herbs like parsley, chives, or dill for a pop of color and freshness.
For a richer soup, use half-and-half or cream instead of milk.

Lelia Baileymcclure

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 174 Ratings)
Total Reviews: (4)
  • Merritt Wilderman

    Absolutely delicious! The soup was so creamy and flavorful. I added a squeeze of lemon juice at the end for a bit of brightness.

  • Paul Keeling

    I found the soup a little too thick, so I added a bit more water until it reached my desired consistency. The flavor was excellent!

  • Lewis Waelchi

    I tried this recipe with shrimp, and it was a hit! The soup was easy to make and perfect for a weeknight dinner.

  • Ole Bergstrom

    My kids loved this soup, even the one who doesn't usually eat vegetables! I will definitely be making this again.

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