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Zucchini Soup 2

Zucchini Soup 2 recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 95.9
Dietary: Gluten-free
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
  • 4 cup Sliced Zucchini
  • 2 tablespoon Butter Or Margarine
  • 2 cup Water
  • 1/2 teaspoon Dried Basil Leaves
  • 1 Small Onion, Chopped
  • 10 3/4 ounce (1cn) Cream Of Chick. Soup
  • 1 teaspoon Salt
  • 1/8 teaspoon Pepper
Directions
  1. 1
    Place sliced zucchini, chopped onion, and butter or margarine in a 2-quart microwave-safe casserole dish.
  2. 2
    Cover the dish and microwave on high (100%) for 9 to 11 minutes, or until the vegetables are completely tender.
  3. 3
    Carefully transfer the cooked zucchini mixture into a blender container.
  4. 4
    Add the cream of chicken soup and 1 cup of the water to the blender.
  5. 5
    Cover the blender and blend on medium-high speed until the mixture is completely smooth, about 1 minute.
  6. 6
    Pour the blended mixture back into the microwave-safe casserole dish.
  7. 7
    Stir in the remaining 1 cup of water, dried basil, salt, and pepper until well combined.
  8. 8
    Cover and microwave on high (100%) for 8 to 10 minutes, or until the soup is hot and bubbly.
  9. 9
    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.

Keywords: zucchini, soup, microwave, quick, easy, cream of chicken, vegetable, blended, comfort food, basil, onion, lunch, dinner, meal prep, healthy, low effort
Read it online: https://www.chefs-mate.com/recipe/zucchini-soup-2-2/