You are here

Zucchini Soup

southern.chef's picture
Ingredients
  Sliced zucchini 8 Cup (128 tbs) (4 Medium Zucchini)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Beef broth 1 Cup (16 tbs)
  Dried basil 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Bacon slices 2 , cooked and crumbled
Directions

Combine zucchini, onion, garlic, broth, basil, salt, and pepper in a Dutch oven, bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until zucchini is tender.
Cool.
Pour zucchini mixture into container of an electric blender, process until smooth.
Chill.
To serve, sprinkle each serving with Parmesan cheese and bacon.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Servings: 
4

Rate It

Your rating: None
4.321055
Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 129 Calories from Fat 48

% Daily Value*

Total Fat 6 g8.5%

Saturated Fat 3 g15.1%

Trans Fat 0 g

Cholesterol 14.6 mg4.9%

Sodium 721.3 mg30.1%

Total Carbohydrates 12 g4%

Dietary Fiber 3.4 g13.5%

Sugars 5.3 g

Protein 10 g20.8%

Vitamin A 12.5% Vitamin C 74.7%

Calcium 23.6% Iron 8.1%

*Based on a 2000 Calorie diet

0 Comments

Zucchini Soup Recipe