Zucchini-Spinach Bisque

"I find that pureed soups are a filling and easy way to get vegetables into my daily diet . . . summer or winter. Sometimes, just before serving, I brown and dice low-fat chicken-apple sausage and add it to the soup." -Sonya Bavvai, Palo Alto, CA


6 servings (serving size: 1 cup soup and 4 teaspoons cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 91
Caloriesfromfat 30 %
Fat 3 g
Satfat 1.8 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 6.1 g
Carbohydrate 9.7 g
Fiber 2.6 g
Cholesterol 8 mg
Iron 1.4 mg
Sodium 520 mg
Calcium 139 mg


4 1/2 cups chopped zucchini (about 1 1/2 pounds)
2 cups fat-free, less-sodium chicken broth
1 cup chopped red onion
3/4 cup chopped celery
2 tablespoons Madeira wine
1/2 teaspoon salt
1/2 teaspoon chopped fresh dill
1/8 teaspoon black pepper
Dash of ground nutmeg
1 garlic clove, minced
1 (6-ounce) package fresh baby spinach
1/2 cup fat-free half-and-half
1/2 cup (2 ounces) grated fresh Asiago cheese


Combine the first 10 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until zucchini is tender. Stir in spinach; cook 1 minute or until spinach wilts. Let stand 5 minutes. Place half of zucchini mixture in a blender, and pulse until coarsely pureed. Pour pureed zucchini mixture into a large bowl. Repeat the procedure with remaining zucchini mixture. Stir in half-and-half. Ladle soup into bowls; sprinkle with cheese.