Zucchini Soup

Name: Zucchini Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 2 tablespoons chopped onion; 3 garlic cloves, minced; 3 tablespoons all-purpose flour; 2 cups vegetable broth; 1 cup half-and-half cream; 3/4 teaspoon salt; 1/4 teaspoon pepper; 1 large zucchini, chopped; 1/2 cup shredded Parmesan cheese; 2 tablespoons minced fresh parsley; 1 tablespoon minced fresh basil

Total Time Prep: 15 min. Cook: 20 min.

Yield 4 servings

Test Kitchen Approved

Dig into the rich flavors of this creamy zucchini soup, infused with the savory notes of Parmesan, garlic and vibrant herbs like basil and parsley.

Ingredients

3 tablespoons butter
2 tablespoons chopped onion
3 garlic cloves, minced
3 tablespoons all-purpose flour
2 cups vegetable broth
1 cup half-and-half cream
3/4 teaspoon salt
1/4 teaspoon pepper
1 large zucchini, chopped
1/2 cup shredded Parmesan cheese
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil

Directions

In a large saucepan, heat butter over medium heat. Add onion and garlic; cook until tender. Stir in flour until blended. Gradually stir in broth, half and half, salt and pepper. Bring to a boil; cook and stir 2-3 minutes or until thickened.
Add zucchini, reduce heat and simmer, uncovered, for 10 minutes or until zucchini is tender. Stir in parmesan, parsley and basil.

Nutrition Facts

1 cup: 242 calories, 18g fat (11g saturated fat), 60mg cholesterol, 1050mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 8g protein.

Easy and flavorful, this parmesan zucchini soup is perfect for those colder days when you still have a few zucchini left in your garden. Half-and-half cream gives it a creamy broth, while the zucchini adds nutritional value. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Recipe Creator