Roasted Zucchini Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Roasted Zucchini Soup calories by ingredient
Introduction
Every bit as delicious as a "cream" soup but without the cream and calories! Every bit as delicious as a "cream" soup but without the cream and calories!Number of Servings: 8
Ingredients
-
3 pounds zucchini, cut into chunks
1 large sweet onion, like Vidalia, cut into chunks
2 T olive oil
1 tsp. salt
1 tsp. freshly ground black pepper
2-14 1/2 oz. cans fat free chicken broth
3 T freshly grated parmesan cheese
Directions
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.
