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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 156.7
  • Total Fat: 11.9 g
  • Cholesterol: 40.0 mg
  • Sodium: 625.2 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 2.1 g
  • Protein: 4.5 g

View full nutritional breakdown of Creamy low-carb Zucchini Soup calories by ingredient
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Creamy low-carb Zucchini Soup

Submitted by: SEWINGSAGA

Introduction

I usually think of zucchini as being pretty bland, but cooked up in this soup, it becomes a star. When your summer garden is overflowing with zucchini, make soup, leave out the dairy and freeze it for when the cool weather returns. Who knew zucchini could be so good--and low carb too! I usually think of zucchini as being pretty bland, but cooked up in this soup, it becomes a star. When your summer garden is overflowing with zucchini, make soup, leave out the dairy and freeze it for when the cool weather returns. Who knew zucchini could be so good--and low carb too!
Number of Servings: 8

Ingredients

    1 tbsp. Butter
    1/2 cup chopped onion
    3 cloves garlic, minced
    2 lbs. zucchini (about 6 medium), sliced into half rounds
    2 14 oz cans vegetable broth
    1 tsp oregano
    salt and pepper to taste
    3/4 cup heavy cream
    2 oz. freshly grated Parmesan cheese

Tips

You can add half and half for less fat or milk if you're not worried about carbs.


Directions

Melt the butter in a sauce pan. Add onion and cook until translucent. Add garlic and cook for another 2 minutes until garlic is soft. Add zucchini and cook for 3 minutes. Add broth and bring to a boil. Lower to a simmer and cover. Let cook for 20 minutes until zucchini is very soft. Add oregano, salt and pepper. If your broth is salty, you may not need any salt at all. Either use an immersion blender or put it into a blender in batches and puree the soup. Add the heavy cream and bring back to a simmer in the pan. Add Parmesan cheese, stirring until melted. Serve immediately.

Serving Size: makes 8 one-cup servings






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