How to Make Zucchini Soup II - A Step-by-Step Guide

Zucchini soup is a delightful way to enjoy this versatile summer vegetable. With its mild flavor and creamy texture, zucchini makes for a wonderful base for a soup that is light, yet satisfying. This recipe for Zucchini Soup II takes the simplicity of zucchini and elevates it with the addition of flavorful ingredients and spices. Whether you have an abundance of zucchini from your garden or simply want a new way to enjoy this vegetable, Zucchini Soup II is a must-try.

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Ingredients

  • 3 ½ cups diced zucchini
  • ½ cup chopped celery
  • 1 cup diced carrots
  • ½ cup diced onion
  • ½ cup margarine
  • 1 tablespoon all-purpose flour
  • 1 ¾ cups milk
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 ¼ cups water
  • 2 cubes chicken bouillon
  • ½ cup dry white wine (Optional)
  • ½ cup sour cream

Information

  • Servings: 6
  • Yield: 6 servings

  • In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).
  • In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.
  • Cook soup until thickened and then puree in a blender or food processor until smooth and creamy.
  • Pour pureed soup back into stock pot and add cream of mushroom soup, water, bouillon cubes and sour cream. If desired also add white wine. Simmer until heated through and then serve.
  • Nutrition

    306 cal.

    • Total Fat: 24g
    • Saturated Fat: 7g
    • Cholesterol: 14mg
    • Sodium: 958mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 2g
    • Total Sugars: 8g
    • Protein: 6g
    • Vitamin C: 15mg
    • Calcium: 147mg
    • Iron: 1mg
    • Potassium: 499mg