Mom's Zucchini Soup Recipe - Allrecipes.com
  • READY IN 30 mins

Mom's Zucchini Soup

Recipe by  

"This is the zucchini soup I remember my mom cooking on a hot summer afternoon when I was young. Cream can be used in place of milk for a creamier texture. Use summer squash for some or all of the zucchini if you have it and want to try it."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Melt margarine in a pot over medium heat. Cook and stir onions in melted margarine until translucent, 5 to 7 minutes. Transfer onions to a blender with a slotted spoon, leaving pot on heat.
  2. Cook and stir zucchini in the pot until tender, 7 to 10 minutes. Pour 1 cup chicken stock over the zucchini; stir. Add zucchini and stock mixture to the blender.
  3. Blend onions, zucchini, and stock until smooth; return mixture to the pot. Add remaining chicken stock and milk to the mixture; stir. Season with salt and pepper. Cook until heated through, about 5 minutes.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
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Nutrition

  • Calories
  • 194 kcal
  • 10%
  • Carbohydrates
  • 27.2 g
  • 9%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 1159 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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