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Creamy Zucchini Soup

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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 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

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.

Notes

Up Next:

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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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Imp0702 4201596

Sep 01, 2014

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 : )