Creamy Zucchini Soup

Creamy Zucchini Soup

25
AnnaBanana 0

"This is a delicious soup recipe that is great for using up all that extra zucchini you have in the garden. Creamy texture comes from cottage cheese and tofu."

Ingredients

1 h {{adjustedServings}} servings 159 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter and heat the oil in a large skillet over medium heat. Mix in the onion, and cook 5 minutes. Mix in the zucchini and tofu. Season with red pepper flakes and oregano. Continue to cook and stir 10 minutes, until zucchini is tender.
  2. Pour the vegetable stock into the skillet. Bring to a boil, reduce heat to low, and simmer 35 minutes.
  3. In a blender, process the soup and cottage cheese until smooth. Season with salt and pepper to serve.
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Reviews

25
  1. 32 Ratings

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Pretty good and hearty soup. I added garlic and more oregano, as well as a little mozarella cheese. I served it with sour cream on top, which was delicious. A good vegetarian main or regular sid...

Very good, but WAY WAY WAY too much crushed red pepper. It totally overwhelmed the flavor.

OUTSTANDING! very tasty. now it's time to think of what to add, maybe carrots?