zucchini soup with cheddar rusks
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 94.9
- Total Fat: 3.6 g
- Cholesterol: 8.5 mg
- Sodium: 623.7 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 1.7 g
- Protein: 5.2 g
View full nutritional breakdown of zucchini soup with cheddar rusks calories by ingredient
Introduction
yummy soup yummy soupNumber of Servings: 4
Ingredients
-
1 bacon slice, minced
1/2 cup chopped onion
1 garlic clove, minced
1 med zucchini, cut into 1/2 inch cubes
2 cups low-sodium chicken broth
1 plum tomato, peeled,seeded,&chopped
3 tablespoons canned tomato puree
1 tablespoon cider vinegar
4(1/2 inch)slices French or Italian bread
1/4 cup grated cheddar cheese
1/2 tablespoon minced basil leaves
1/4 teaspoon salt
freshly ground pepper
Directions
Cook bacon until crisp, about 5 min. Add the onion and garlic and saute until the onions are light golden brown,8-10 min.
Add the zucchini and cook, covered, until it starts to become softened, about 5 min. Add the broth, tomato, tomato puree,and vinegar; raise the heat and bring the soup to a boil. Reduce the heat to low and simmer until all the vegetables are very tender,15-20 min.
Meanwhile, to prepare the rusks, preheat the broiler. Broil the bread slices 5 inches from the heat, turning once, until golden brown on both sides, about 4 min. Top with the cheese and continue broiling until the cheese bubbles and begins to brown, about 1 min.
Just before serving the soup, add the basil and season with salt, pepper, and, if desired,more vinegar. Serve the soup, each topped with a cheddar rusk.
Makes 4 servings ,each worth 3 WW points
Tips:Remove seeds from large zucchini as they can be bitter.
Number of Servings: 4
Recipe submitted by SparkPeople user NEWROSE.
Add the zucchini and cook, covered, until it starts to become softened, about 5 min. Add the broth, tomato, tomato puree,and vinegar; raise the heat and bring the soup to a boil. Reduce the heat to low and simmer until all the vegetables are very tender,15-20 min.
Meanwhile, to prepare the rusks, preheat the broiler. Broil the bread slices 5 inches from the heat, turning once, until golden brown on both sides, about 4 min. Top with the cheese and continue broiling until the cheese bubbles and begins to brown, about 1 min.
Just before serving the soup, add the basil and season with salt, pepper, and, if desired,more vinegar. Serve the soup, each topped with a cheddar rusk.
Makes 4 servings ,each worth 3 WW points
Tips:Remove seeds from large zucchini as they can be bitter.
Number of Servings: 4
Recipe submitted by SparkPeople user NEWROSE.