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Mom's Zucchini Soup Recipe

Recipe by: THX1441

"This is the zucchini soup I remember my mom cooking on a hot summer afternoon when I was young. Cream can be used in place of milk for a creamier texture. Use summer squash for some or all of the zucchini if you have it and want to try it."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook20 m
  • Ready In30 m
  • 1Melt margarine in a pot over medium heat. Cook and stir onions in melted margarine until translucent, 5 to 7 minutes. Transfer onions to a blender with a slotted spoon, leaving pot on heat.
  • 2Cook and stir zucchini in the pot until tender, 7 to 10 minutes. Pour 1 cup chicken stock over the zucchini; stir. Add zucchini and stock mixture to the blender.
  • 3Blend onions, zucchini, and stock until smooth; return mixture to the pot. Add remaining chicken stock and milk to the mixture; stir. Season with salt and pepper. Cook until heated through, about 5 minutes.
Ingredients
  • 4 servings
  • 194 cals
  • 2 tablespoons margarine
  • 4 onions, minced
  • 2 cups sliced zucchini
  • 4 cups chicken stock, divided
  • 1 cup milk
  • salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    194
    10%
  • Fat:
    7.3
    11%
  • Carbs:
    27.2
    9%
  • Protein:
    6.3
    13%
  • Cholesterol:
    10
    3%

Based on a 2,000 calorie diet

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