Creamy Zucchini Soup

By á-170456

Ingredients

• Nonstick cooking spray as needed
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 garlic clove minced
• 2 pounds zucchini diced
• 1 can vegetable broth - (14 oz)
• 2 cups water
• 2 teaspoons salt
• 2 tablespoons whipping cream

Details

Servings 6

Preparation

Step 1

Spray a 5-quart saucepot with the nonstick cooking spray. Add the olive oil and heat over medium heat until hot. Stir in the onion and cook, stirring, until tender, about 2 minutes. Add the garlic and cook an additional minute, stirring. Add the zucchini and cook 2 minutes, stirring.

Stir in the vegetable broth and the water and bring to a simmer. Reduce the heat to medium-low, cover and simmer until the zucchini is quite tender, about 15 minutes.

Puree the soup mixture in a blender. Add the cream and blend again. Add the salt, blend and adjust seasoning if needed.

This recipe yields 6 servings.

Each serving: 75 calories; 1,014 mg sodium; 4 mg cholesterol; 3 grams fat; 1 gram saturated fat; 11 grams carbohydrates; 2 grams protein; 2.36 grams fiber.