Zucchini Soup II

Zucchini Soup II

I’m so excited to share this recipe with you because it has become one of my favorite things to make for myself and my children. I love the way the zucchini turns out in this soup. It’s creamy, rich, and healthy all at once. My daughter loves that she can see pieces of squash in her bowl which is a great way for kids to get their veggies! This is also a great dish for moms on-the-go who want an easy meal that tastes good too!

Zucchini Soup II Recipe Summary  Servings: 6 Yield: 6 servings

Ingredients:

2 cubes chicken bouillon

½ cup diced onion

½ cup chopped celery

3 ½ cups diced zucchini

1 (10.75 ounce) can condensed cream of mushroom soup

½ cup margarine

½ cup sour cream

1 tablespoon all-purpose flour

1 cup diced carrots

1 ¼ cups water

1 ¾ cups milk

½ cup dry white wine (Optional)

Instructions:

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 Facts:

Per Serving: 306 calories; protein 5.6g; carbohydrates 15.7g; fat 23.7g; cholesterol 14.3mg; sodium 958mg.

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