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    You are in: Home / Recipes / Cream of Zucchini Soup Recipe
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    Cream of Zucchini Soup

    Cream of Zucchini Soup. Photo by TapestryThreads

    1/1 Photo of Cream of Zucchini Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    TapestryThreads's Note:

    This is my grandma's recipe, and one of my all-time favorites. It has such a wonderful flavor--which you really can't guess by looking at the deceptively simple list of ingredients. I have enjoyed serving this at summer tea parties, because it's light and savory, a good complement to scones, fruit salad, and perhaps cheese and fresh vegetables. But it's great for any meal.

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    Units: US | Metric


    1. 1
      In a small skillet, saute onion in butter.
    2. 2
      In a large saucepan, combine boiling water with bouillon cubes.
    3. 3
      Add zucchini, herbs and seasonings, and the sauteed onion, along with the butter. Simmer until zucchini is tender.
    4. 4
      Remove and discard the bay leaf. (Don't forget this step, because if the bay leaf goes through the blender, it will spoil your soup!).
    5. 5
      Remove saucepan from stove and puree soup in blender, a few cups at a time. (Don't fill blender more than half full, and keep the lid on at all times. Hot liquid can be dangerous in a blender! Alternatively, you may be able to blend the soup in the pan by using a hand-held stick blender.).
    6. 6
      Return puree to saucepan and stir in milk. Reheat slightly, but don't boil.

    Ratings & Reviews:


    Nutritional Facts for Cream of Zucchini Soup

    Serving Size: 1 (440 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 196.3
    Calories from Fat 120
    Total Fat 13.3 g
    Saturated Fat 7.9 g
    Cholesterol 38.5 mg
    Sodium 1179.0 mg
    Total Carbohydrate 14.0 g
    Dietary Fiber 2.2 g
    Sugars 5.8 g
    Protein 7.2 g

    The following items or measurements are not included:

    dried celery leaves

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