1/1 Photo of Zucchini Soup With Herbed Cream
Nancy's Pantry's Note:
A smooth and creamy zucchini soup, served with a dollop of herbed cream. Dish is a Swanson Broth recipe.
My Private Note
Units: US | Metric
- 1Stir the sour cream, 1 teaspoons of the basil and 1 teaspoons of the oregano in a small bowl. Cover and refrigerate.
- 2Heat the oil in a 4-qt. saucepan over medium heat. Add the onion and garlic and cook until tender. Add the zucchini and pepper. Cook for 5 minutes or until the zucchini is tender.
- 3Add the broth, remaining basil and oregano. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
- 4Place one-third of the zucchini mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the process twice more with the remaining zucchini mixture. Return all of the pureed mixture to the saucepan. Cook over medium heat for 5 minutes or until hot. Place one tablespoons of the sour cream mixture on top of each bowl of soup.
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Nutritional Facts for Zucchini Soup With Herbed Cream
Serving Size: 1 (175 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 111.0
- Calories from Fat 79
- Total Fat 8.8 g
- Saturated Fat 2.9 g
- Cholesterol 9.9 mg
- Sodium 26.9 mg
- Total Carbohydrate 7.4 g
- Dietary Fiber 2.1 g
- Sugars 4.7 g
- Protein 2.3 g
The following items or measurements are not included: