Zucchini Soup II Recipe - Allrecipes.com

Directions

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

Amount Per Serving (6 total)

Calories
306 cal
15%

Fat
23.7 g
36%

Carbs
15.7 g
5%

Based on a 2,000 calorie diet

Reviews (98)

Rate This Recipe

MAGGIEMITCHELL

Dec. 28, 2002

"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 have c..." See moreelery so I just went without!! Would definitely recommend this soup to my friends!! Thanks"

Becky

Nov. 4, 2007

"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 start ..." See morethe diced carrots first... then add the onion and celery, and finally, when they are almost tender, add the zucchini. (or, perhaps consider grating the carrot which would then could very quickly) When you get to the puree step, make sure to also puree the cream of ? soup. In my case, I had a delicious soup, but with some random lumps from the cream of celery soup. Should have pureed that too. The flavor of this soup was wonderful, very rich and absolutely delicious. What a fantabulous way to get your daily dose of veggies! Yum! "