zucchini soup with cheddar rusks

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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


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Number of Servings: 4


    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


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.