ZUCCHINI SOUP
This is a great late summer soup when it starts to cool off and you have zucchini coming out your ears. This soup freezes beautifully. You can add chicken for a hearty soup. I got this recipe from The Dining Diva.
Provided by MigJ9063
Categories Onions
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan or stockpot, cook zucchini, carrots, onions in chicken broth about 20 minutes or until vegetables are tender. Transfer to a blender or food processor in small batches; blend well.
- Add cream cheese a little at a time and continue blending until cream cheese is melted.
- Adjust seasonings to taste and serve hot or cold. Garnish with shredded zucchini and caramelized onions.
Nutrition Facts : Calories 200.4, Fat 14.4, SaturatedFat 8.6, Cholesterol 41.6, Sodium 651.7, Carbohydrate 11.1, Fiber 2.6, Sugar 5.1, Protein 8.4
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