Roasted Zucchini Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 pounds zucchini, cut into chunks1 large sweet onion, like Vidalia, cut into chunks2 T olive oil1 tsp. salt1 tsp. freshly ground black pepper2-14 1/2 oz. cans fat free chicken broth3 T freshly grated parmesan cheese
Heat oven to 400 degrees.
In a large bowl, mix chunks of zucchini & onion, olive oil, salt and pepper.
Dump out onto a cookie sheet and roast in the oven for 35 minutes. The vegetables should be browned on at least one side and be tender.
Remove from oven, cover with foil, and let sit for 20 minutes.
Put the chicken broth into a large saucepan, bring to a boil, then add the vegetables. Turn the heat down and simmer for about 10 minutes. Remove from heat.
Using a stick blender, blend until mostly creamy with a few small chunks. Stir in grated parmesan cheese.
Makes 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LANC92.
In a large bowl, mix chunks of zucchini & onion, olive oil, salt and pepper.
Dump out onto a cookie sheet and roast in the oven for 35 minutes. The vegetables should be browned on at least one side and be tender.
Remove from oven, cover with foil, and let sit for 20 minutes.
Put the chicken broth into a large saucepan, bring to a boil, then add the vegetables. Turn the heat down and simmer for about 10 minutes. Remove from heat.
Using a stick blender, blend until mostly creamy with a few small chunks. Stir in grated parmesan cheese.
Makes 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LANC92.
Nutritional Info Amount Per Serving
- Calories: 96.5
- Total Fat: 6.2 g
- Cholesterol: 1.5 mg
- Sodium: 738.6 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 2.9 g
- Protein: 2.6 g
Member Reviews