Zucchini Soup

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Servings: 4 Difficulty: Intermediate
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A creamy, velvety zucchini soup made quickly in the microwave with comforting herbs.
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This creamy zucchini soup is a perfect example of how simple ingredients can create a deeply comforting meal. By using a can of cream of chicken soup as a base, you achieve a rich, velvety texture without the fuss of making a roux from scratch. The fresh zucchini and onions are microwaved until tender, then blended into a smooth, vibrant puree. A hint of dried basil and black pepper adds aromatic depth, balancing the natural sweetness of the squash. It’s an incredibly fast weeknight dinner option that feels indulgent yet light. Whether served warm for a cozy lunch or chilled for a refreshing summer meal, this versatile soup is a reliable staple for busy cooks.

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Zucchini Soup

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 97.9

Description

This creamy zucchini soup is a perfect example of how simple ingredients can create a deeply comforting meal. By using a can of cream of chicken soup as a base, you achieve a rich, velvety texture without the fuss of making a roux from scratch. The fresh zucchini and onions are microwaved until tender, then blended into a smooth, vibrant puree. A hint of dried basil and black pepper adds aromatic depth, balancing the natural sweetness of the squash. It&# 226;€™s an incredibly fast weeknight dinner option that feels indulgent yet light. Whether served warm for a cozy lunch or chilled for a refreshing summer meal, this versatile soup is a reliable staple for busy cooks.

Ingredients

Directions

  1. Place the sliced zucchini, chopped onion, and butter or margarine into a 2-quart microwave-safe casserole dish.
  2. Cover the dish and microwave on high (100%) for 9 to 11 minutes, or until the vegetables are tender.
  3. Carefully remove the dish from the microwave and let it cool slightly so it is safe to handle.
  4. Transfer the cooked zucchini and onion mixture to the container of a blender.
  5. Add the can of cream of chicken soup and 1 cup of the water to the blender.
  6. Cover the blender securely and blend on medium-high speed for about 1 minute, or until the soup is completely smooth.
  7. Pour the blended mixture back into the microwave-safe casserole dish.
  8. Stir in the remaining 1 cup of water, salt, dried basil, and pepper until well combined.
  9. Cover the dish and microwave on high (100%) for 8 to 10 minutes, or until the soup is hot and bubbly.
  10. Let stand for 2 minutes before serving to allow the soup to settle.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 97.9kcal
% Daily Value *
Total Fat 5.9g10%
Saturated Fat 1.9g10%
Cholesterol 0.0mg0%
Sodium 4972.1mg208%
Total Carbohydrate 9.9g4%
Dietary Fiber 2.9g12%
Sugars 6.1g
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.

Keywords: zucchini, soup, cream of chicken, microwave, blender, vegetable soup, quick dinner, basil, onion, butter, easy recipe, comfort food, pureed soup, weeknight meal, simple, creamy
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