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Creamy Zucchini Soup

5.0(7)

Make and share this Creamy Zucchini Soup recipe from Food.com.

by canarygirl·published 2002-07-03

Yam/Sweet Potato

Servings

8 serving(s)

Total time

45 min

prep 15 min

Calories / serving

238 kcal

Ingredients (11)

serves

Instructions (13 steps)

01Heat olive oil in a large soup pot.
02Sauté sliced garlic until golden, then add remaining vegetables and sort of"stir fry" it for about 3 minutes.
03Add water, bouillon cubes, salt and pepper.
04Bring to a boil, cover and reduce heat to med-low.

05Simmer for about 20-30 minutes until veggies are very tender.

06Remove from heat, add evaporated milk.

07Using a hand blender, puree soup until smooth.

08Adjust salt and pepper.

09Serve with grated cheese and croutons.

10Note:You can add whatever vegetables you have on hand to this--spinach, broccoli, cauliflower, asparagus, etc.

11For a special soup, boil 1 lb shrimp (in their shells), reserving broth for cooking the soup.

12Prepare soup the same way, adding cooked (peeled) shrimp the last minute of cooking (just to heat through).

13Reserve 1/4 lb of shrimp for garnish.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.