This streamlined zucchini soup offers a comforting, velvety texture achieved entirely in the microwave, making it perfect for busy weeknights. By blending cooked zucchini and onion with a can of cream of chicken soup, you create a rich, savory broth without the need for heavy cream or long simmering times. The addition of dried basil provides a subtle aromatic lift that balances the earthiness of the vegetables. It is a versatile dish that warms you up on chilly evenings and serves as an excellent light meal. Simple ingredients combine to create a surprisingly sophisticated flavor profile, ideal for those seeking a quick vegetarian-friendly (if using margarine) or standard comfort food option.
Zucchini Soup 2
Description
This streamlined zucchini soup offers a comforting, velvety texture achieved entirely in the microwave, making it perfect for busy weeknights. By blending cooked zucchini and onion with a can of cream of chicken soup, you create a rich, savory broth without the need for heavy cream or long simmering times. The addition of dried basil provides a subtle aromatic lift that balances the earthiness of the vegetables. It is a versatile dish that warms you up on chilly evenings and serves as an excellent light meal. Simple ingredients combine to create a surprisingly sophisticated flavor profile, ideal for those seeking a quick vegetarian-friendly (if using margarine) or standard comfort food option.Ingredients
Directions
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Place sliced zucchini, chopped onion, and butter or margarine in a 2-quart microwave-safe casserole dish.
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Cover the dish and microwave on high (100%) for 9 to 11 minutes, or until the vegetables are completely tender.
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Carefully transfer the cooked zucchini mixture into a blender container.
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Add the cream of chicken soup and 1 cup of the water to the blender.
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Cover the blender and blend on medium-high speed until the mixture is completely smooth, about 1 minute.
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Pour the blended mixture back into the microwave-safe casserole dish.
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Stir in the remaining 1 cup of water, dried basil, salt, and pepper until well combined.
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Cover and microwave on high (100%) for 8 to 10 minutes, or until the soup is hot and bubbly.
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Let stand for 2 minutes before serving to allow the soup to settle.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 95.9kcal
- % Daily Value *
- Total Fat 5.9g10%
- Saturated Fat 1.9g10%
- Cholesterol 0.0mg0%
- Sodium 4971.9mg208%
- Total Carbohydrate 9.5g4%
- Dietary Fiber 2.8g12%
- Sugars 5.9g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This soup can be refrigerated in an airtight container for up to 3 days. It can also be served cold as a chilled summer soup.
Variation: For a dairy-free version, use margarine and a dairy-free cream of chicken soup alternative.
Tip: Ensure the blender lid is vented or hold it down securely while blending hot liquids to prevent steam burns.
Ingredient Note: The recipe calls for approximately 1 lb of sliced zucchini to yield 4 cups.
