Creamy Zucchini Soup
- SERVES
- 6
- COOK TIME
- 40 Min
By using a combination of cornstarch and low-fat milk, instead of heavy cream, we've reduced the fat and calories from traditional zucchini soup while keeping its rich 'n' creamy texture.
What You'll Need
- 1 cup chopped onion
- 1/2 red bell pepper, chopped
- 3 clove garlic, minced
- 1 1/2 pound zucchini, chopped into 1/2-inch cubes
- 2 (14-ounce) cans reduced-sodium chicken broth
- 1 tablespoon chopped fresh dillweed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup low-fat milk
- 3 tablespoon cornstarch
What to Do
- Coat a soup pot with cooking spray and heat over medium-high heat.
- Add onion, bell pepper, and garlic, and sauté 4 to 5 minutes, or until tender, stirring frequently.
- Add zucchini, chicken broth, dill, salt, and black pepper; bring to a boil. Reduce heat to low, cover, and simmer 25 to 30 minutes, or until zucchini is tender.
- In a small bowl, whisk milk and cornstarch until smooth; add to soup mixture and cook 2 to 3 minutes, stirring until thickened.