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Zucchini Soup

Zucchini Soup recipe image
This creamy zucchini soup is a comforting bowl of warmth that transforms simple garden vegetables into a luxurious meal. The combination of tender sliced zucchini, savory cream of chicken soup, and fresh aromatics creates a rich, velvety texture that is both satisfying and light. Finished with a touch of dried basil and black pepper, every spoonful delivers a balanced, home-style flavor profile. Perfect for chilly evenings or as a quick side dish, this recipe comes together in under thirty minutes using ingredients you likely have on hand. It is an excellent choice for busy weeknights or meal prep, offering a gentle yet flavorful experience that appeals to all ages.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 747.4
Dietary: Gluten-free
Description
This creamy zucchini soup is a comforting bowl of warmth that transforms simple garden vegetables into a luxurious meal. The combination of tender sliced zucchini, savory cream of chicken soup, and fresh aromatics creates a rich, velvety texture that is both satisfying and light. Finished with a touch of dried basil and black pepper, every spoonful delivers a balanced, home-style flavor profile. Perfect for chilly evenings or as a quick side dish, this recipe comes together in under thirty minutes using ingredients you likely have on hand. It is an excellent choice for busy weeknights or meal prep, offering a gentle yet flavorful experience that appeals to all ages.
Ingredients
  • 4 cup Sliced Zucchini
  • 1 small Onion, Chopped
  • 2 tablespoon Butter
  • 10 3/4 ounce Cream Of Chicken Soup
  • 2 cup Water
  • 1 teaspoon Salt
  • 1/2 teaspoon Dried Basil Leaves
  • 1/8 teaspoon Pepper
Directions
  1. 1
    Place sliced zucchini, chopped onion, and butter in a 2-quart microwave-safe casserole dish.
  2. 2
    Cover the dish and microwave on high (100%) until the vegetables are tender, about 9 to 11 minutes.
  3. 3
    Transfer the cooked zucchini and onion mixture into a blender container.
  4. 4
    Add the cream of chicken soup and 1 cup of water to the blender with the vegetables.
  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 soup mixture back into the casserole dish.
  7. 7
    Stir in the remaining 1 cup of water, salt, dried basil, and pepper.
  8. 8
    Cover and microwave on high (100%) until the soup is hot and bubbly, about 8 to 10 minutes.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 747.4kcal
% Daily Value *
Total Fat 39.1g61%
Saturated Fat 12.9g65%
Cholesterol 255.3mg86%
Sodium 5163.9mg216%
Total Carbohydrate 9.9g4%
Dietary Fiber 2.9g12%
Sugars 6.1g
Protein 75.8g152%

* 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: Refrigerate leftovers in an airtight container for up to 3 days. This soup can also be served cold as a chilled summer soup.

Safety: When blending hot liquids, remove the center cap from the blender lid and cover with a folded towel to allow steam to escape and prevent splattering.

Variations: For a lighter version, substitute low-fat cream of chicken soup or use chicken broth instead of the condensed soup. Add a splash of cream or milk at the end for extra richness.

Keywords: basil, blending, butter, chicken, chopped, cream, dried, international, leaves, microwave, onion, pepper, salt, sliced, soup, vegetables, water, zucchini
Read it online: https://www.chefs-mate.com/recipe/zucchini-soup-2/