Creamy Zucchini Soup with Mixed Herbs

Karry Hosford

Parsley, tarragon, and chives are tossed with a light dressing and floated atop the soup on crostini. Pureeing the soup gives it body. Use extra caution when blending hot ingredients by holding a towel over the blender lid.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 125
  • Calories from fat: 25%
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1g
  • Protein: 5.5g
  • Carbohydrate: 19.2g
  • Fiber: 3.4g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 558mg
  • Calcium: 45mg

Ingredients

  • 1 tablespoon olive oil, divided
  • 1 1/2 cups chopped onion
  • 2 garlic cloves, minced
  • 9 cups (1-inch) sliced zucchini (about 2 1/2 pounds)
  • 5 cups fat-free, less-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 16 (1/4-inch-thick) slices French bread baguette (about 4 ounces)
  • Cooking spray
  • 1 garlic clove, halved
  • 3/4 cup fresh flat-leaf parsley leaves
  • 3 tablespoons fresh tarragon leaves
  • 3 tablespoons chopped fresh chives
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Preparation

  1. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add onion and minced garlic; sauté 5 minutes or until tender. Add zucchini, broth, 1/2 teaspoon salt, and 1/2 teaspoon pepper; bring to a boil. Reduce heat, and simmer 25 minutes or until zucchini is very tender. Let stand 5 minutes.
  2. Place half of the zucchini mixture in a blender; cover tightly, and process until smooth. Pour pureed zucchini mixture into a large bowl. Repeat procedure with remaining zucchini mixture. Place pureed zucchini mixture in pan. Cook over low heat 5 minutes or until thoroughly heated. Keep warm.
  3. Preheat oven to 400°.
  4. Place bread slices in a single layer on a baking sheet. Coat bread with cooking spray. Bake at 400° for 5 minutes or until toasted. Rub bread with cut sides of garlic clove.
  5. Place parsley, tarragon, and chives in a small bowl. Combine 1 1/2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Pour over parsley mixture; toss well.
  6. Spoon 1 cup soup into each of 8 bowls. Divide parsley mixture evenly over toasted bread slices. Top each serving with 2 bread slices. Serve immediately.
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