Zucchini Soup II

Zucchini Soup II

116

"A creamy vegetable soup with a wonderful flavor. For variety you may add shrimp or chopped imitation crab. As an added note, this recipe is how I met my husband online a year ago."

Ingredients

{{adjustedServings}} servings 306 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 958 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

  1. In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).
  2. In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.
  3. Cook soup until thickened and then puree in a blender or food processor until smooth and creamy.
  4. 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.
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Reviews

116
  1. 151 Ratings

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This was a great soup!! I love chunky soups so I did not puree it ...it was a nice, thick soup. I used fat free sour cream and half fat mushroom so it was definitely a healthy meal. I did not h...

Yummy! I loved this soup. I don't care for mushrooms, so I used cream of celery soup instead. Otherwise, I followed the ingredients as listed. Carrots take much longer to cook than zucchini, so ...

If you do not try this recipe you are missing out on something GREAT! Delicious. Definitely a keeper.