Recipe by Karen Harris
"A creamy vegetable soup with a wonderful flavor. For variety you may add shrimp or chopped imitation crab. As an added note, this recipe is how I met my husband online a year ago."
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3 1/2 cups
1 3/4 cups
1 (10.75 ounce) can
condensed cream of mushroom soup
1 1/4 cups
dry white wine
This was a great soup!! I love chunky soups so I did not puree it ...it was a nice, thick soup.
I used fat free sour cream and half fat mushroom so it was definitely a healthy meal. I did not have
celery so I just went without!! Would definitely recommend this soup to my friends!! Thanks
this was good but missing some flavour...i'll definitely make it again but add some heat or something, it was pretty bland. it made my house smell yummy though!
Yummy! I loved this soup. I don't care for mushrooms, so I used cream of celery soup instead. Otherwise, I followed the ingredients as listed. Carrots take much longer to cook than zucchini, so start the diced carrots first... then add the onion and celery, and finally, when they are almost tender, add the zucchini. (or, perhaps consider grating the carrot which would then could very quickly) When you get to the puree step, make sure to also puree the cream of ? soup. In my case, I had a delicious soup, but with some random lumps from the cream of celery soup. Should have pureed that too. The flavor of this soup was wonderful, very rich and absolutely delicious. What a fantabulous way to get your daily dose of veggies! Yum!
If you do not try this recipe you are missing out on something GREAT! Delicious. Definitely a keeper.
I'm a baker, not a cook... but this recipe was so easy even I couldn't mess it up. Wonderful delicate flavor.... I can't wait to share it with my friends. I made this soup to the letter and it was excellent. Just a touch of cracked pepper to taste and you have perfection!
I had some large scallop squash left from the garden, so I used that instead. We also don't use a lot of processed food and wheat, so I skipped the soup and flour. Here is what I did. Sauteed finely chopped onion, fresh garlic and mushrooms, then took half out. I added cubed scallop squash, carrots, and celery, and sauteed until soft. I pureed with vegetable stock we already made, then put everything back in the soup pot, included saved onions and mushrooms. I added cream instead of milk, about 1 cup, some salt and pepper. Even my two year old ate the "yum-yum-tummy" soup. I just didn't tell him it was full of veggies.
DELICIOUS!! I didn't have the sour cream and wine, but I had everything else and needed something to make for dinner so I went ahead and made it any way. It was wonderful - even better a day later!! Will DEFINENTLY make again. I also used cream of celery because I don't like mushroom and left out the chicken bouillon and used Swanson's No MSG chicken broth instead of water. Can't be beat for a healthy delicious, light summer meal!
I made this with dairy-free substitutions and it was still amazing. I used dairy-free margarine and soy milk, then instead of the cream of mushroom soup, I added mushrooms to the vegetable mixture before blending and just increased the milk in the cream mixture by 10 oz and increased the flour and margarine accordingly. Also added some leftover chicken and used the wine - definitely a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Soup II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 306
** Calories from Fat: 213
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