RecipesMagazine

Creamy Zucchini Soup with Mixed Herbs

Creamy Zucchini Soup with Mixed Herbs
Creamy Zucchini Soup with Mixed Herbs requires approximately 45 minutes from start to finish. This recipe makes 8 servings with 107 calories, 5g of protein, and 3g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. It is perfect for Autumn. Head to the store and pick up tarragon leaves, onion, flat-leaf parsley leaves, and a few other things to make it today. It is a good option if you're following a dairy free and vegetarian diet. It works well as a reasonably priced soup.

Instructions

1
Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
Dutch OvenDutch Oven
2
Add onion and minced garlic; saut 5 minutes or until tender.
Ingredients you will need
Minced GarlicMinced Garlic
OnionOnion
3
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.
Ingredients you will need
ZucchiniZucchini
PepperPepper
BrothBroth
SaltSalt
4
Let stand 5 minutes.
5
Place half of the zucchini mixture in a blender; cover tightly, and process until smooth.
Ingredients you will need
ZucchiniZucchini
Equipment you will use
BlenderBlender
6
Pour pureed zucchini mixture into a large bowl. Repeat procedure with remaining zucchini mixture.
Ingredients you will need
ZucchiniZucchini
Equipment you will use
BowlBowl
7
Place pureed zucchini mixture in pan. Cook over low heat 5 minutes or until thoroughly heated. Keep warm.
Ingredients you will need
ZucchiniZucchini
Equipment you will use
Frying PanFrying Pan
8
Preheat oven to 40
Equipment you will use
OvenOven
9
Place bread slices in a single layer on a baking sheet. Coat bread with cooking spray.
Ingredients you will need
Cooking SprayCooking Spray
BreadBread
Equipment you will use
Baking SheetBaking Sheet
10
Bake at 400 for 5 minutes or until toasted. Rub bread with cut sides of garlic clove.
Ingredients you will need
Whole Garlic ClovesWhole Garlic Cloves
BreadBread
Dry Seasoning RubDry Seasoning Rub
Equipment you will use
OvenOven
11
Place parsley, tarragon, and chives in a small bowl.
Ingredients you will need
TarragonTarragon
ParsleyParsley
ChivesChives
Equipment you will use
BowlBowl
12
Combine 1 1/2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
Ingredients you will need
PepperPepper
JuiceJuice
SaltSalt
Cooking OilCooking Oil
13
Pour over parsley mixture; toss well.
Ingredients you will need
ParsleyParsley
14
Spoon 1 cup soup into each of 8 bowls. Divide parsley mixture evenly over toasted bread slices. Top each serving with 2 bread slices.
Ingredients you will need
ParsleyParsley
BreadBread
SoupSoup
Equipment you will use
BowlBowl
15
Serve immediately.
DifficultyHard
Ready In45 m.
Servings8
Health Score22
Dairy FreeVegetarian
DietsDairy FreeLacto Ovo Vegetarian
Dish TypesSoup
OccasionsFallWinter
Roasted Garlic and Eggplant Soup
Potato Minestrone
It's Chili by George 2 !!
Garden Vegetable Soup
Corn, Sausage and Pepper Chowder
Lentil Soup with Beef
Homemade Stewed Tomatoes
Chili Suizas Bake
Easy Borscht
Potato Chowder
Related recipes
Rhubarb-Buttermilk Coffee Cake
BLT Skillet
Angel Food Cake with Tropical Fruit Compote
Broccoli Cheese Twice-Baked Potatoes
Magazine
Rhubarb-Buttermilk Coffee Cake
BLT Skillet
Angel Food Cake with Tropical Fruit Compote
Broccoli Cheese Twice-Baked Potatoes
Reuben Strata
Out-of-this-World Brownies
Easy Jumbo Chocolate Chip Cookies
Czech Dumplings - Yeast Method
Broccoli Bacon Salad
Orange-Glazed Bacon