Creamy Zucchini Soup


Creamy Zucchini Soup

Creamy Zucchini Soup
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 cloves 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 tablespoons cornstarch

What to Do

  1. Coat a soup pot with cooking spray and heat over medium-high heat.
  2. Add onion, bell pepper, and garlic, and sauté 4 to 5 minutes, or until tender, stirring frequently.
  3. 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.
  4. In a small bowl, whisk  milk and cornstarch until smooth; add to soup mixture and cook 2 to 3 minutes, stirring until thickened.


Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 90
  • Calories from Fat 15
  • Total Fat 1.7g 3 %
  • Saturated Fat 0.6g 3 %
  • Trans Fat 0.0g 0 %
  • Protein 6.0g 12 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 1.7mg 1 %
  • Sodium 268mg 11 %
  • Total Carbohydrates 14g 5 %
  • Dietary Fiber 1.8g 7 %
  • Sugars 6.4g 0 %

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Excellent soup. I always get a lot of zucchini from my daughters and friends.this is a healthy way to use it and no waste of fresh garden zucchini. A must try : )

Had some at a friends house,and it was great. Just hope I don't mess it up. With your recipe I don't see how I can. Thanks Don


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