Recipe by juanlo
"This creamy (but cream-free!) soup is a great addition to any meal. It's quick and easy, you will have your guests thinking that you have been cooking all day!"
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zucchini, cut into chunks
1 (15 ounce) can
Really loved this recipe. The second time I made it used half the butter, and increased the curry powder to my taste. Used an immersion blender; so much easier than batches in a blender container. Made a big batch and put several containers in the freezer.
This recipe is delicious! It's so creamy and delicious!
I used olive oil instead of butter and added a couple of carrots and onions. I also added corn starch to thicken. Simple healthy and delish.
I'm trying to eat healthier so I wasn't excited about the stick of butter. I minimized the butter to 1 TB instead and added an extra tsp of chicken base to make up for the salt in the butter. Amazing! Next time, I'll omit the butter altogether and add a dash of cayenne and pepper. I served this with sour cream and chives on top. Highly recommend! And without the butter, this is seriously low-fat/low-cal!
This is a great soup!!! I used Vegetable stock instead and it was delicious
So easy and delicious. I think next time I'll try it with less butter just for health reasons. I used the immersion blender...much easier than my blender. I also added cayenne. This soup is an excellent way to use up my giant zucchini from the garden. Love this soup!!!
This very versatile recipe encouraged me to experiment in making soup with canned vegetables. With this recipe I cut the better down to a tbs or 2 but then went in added back in a little bit of cream or half and half which never hurts anything but the diet.
i really enjoyed it.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Zucchini Soup
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 171
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