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!
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 is a great soup!!! I used Vegetable stock instead and it was delicious
Delicious and super easy! Yea its alot of butter but its oh so yummy!
* 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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