Zucchini Soup Recipe
Robert and I love enjoying a warm bowl of soup alongside a delicious sandwich for a casual Sunday supper. I particularly love this Zucchini Soup because it is actually healthy (low in fat and carbs), a snap to put together – and, best of all, scrumptious!
Servings: 4 servings
Calories: 290kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 large yellow onion chopped
- 2 pounds sliced zucchini
- 3 cups chicken stock
- 1 tablespoon dried onion flakes
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground white pepper
- 1/4 to 1/2 teaspoon garlic powder
- 2 tablespoons chopped fresh basil
- 1 cup evaporated skim milk can also use whole milk, half and half or whipping cream
- 4 slices bacon cooked crisp (for garnish) - can use turkey bacon
Instructions
- In a large saucepan, heat oil over medium heat. When hot, add chopped onion and cook, stirring occasionally, until onion is limp.
- Add zucchini, stock, onion flakes, nutmeg, white pepper and garlic powder. Bring to a boil, reduce heat and simmer, covered, for around 15 to 20 minutes or until zucchini is very tender when pierced with a fork. Stir in basil, remove from heat, and cool slightly.
- Purée with an immersion blender, or put half of mixture into a blender and purée until smooth; put purée in a large mixing bowl and repeat with second half.
- Return to saucepan, stir in the milk and heat over medium heat until hot. Crumble one slice bacon into each serving; serve hot.
Nutrition
Calories: 290kcal | Carbohydrates: 24g | Protein: 15g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 22mg | Sodium: 496mg | Potassium: 1090mg | Fiber: 3g | Sugar: 17g | Vitamin A: 773IU | Vitamin C: 44mg | Calcium: 238mg | Iron: 2mg