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A lightened-up version of a delicious cream soup. Perfect for summertime when zucchini is readily available
- Combine all ingredients in medium pot over medium heat.
- Bring to a boil; reduce heat, cover, and simmer until tender, about 20 minutes.
- Remove from heat. Puree using an immersion blender or a full-size blender.
- Stir in sour cream, and salt and pepper if desired. Serve hot.