Zucchini Soup II98 Reviews
“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.” - by Karen Harris
Original recipe yields 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.
Amount Per Serving (6 total)
- 306 cal
- 23.7 g
- 15.7 g
Based on a 2,000 calorie diet
Reviews (98)Rate This Recipe
"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"
"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! "
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