Zucchini Soup with Herbed Cream - 10g Carbs, 2g Fiber
From: Campbell's Kitchen
Prep: 15 minutes
Cook: 30 minutes
Serves: 6
It takes less than one hour to make this smooth and creamy zucchini soup, served with a dollop of flavorful herbed cream.
1/2 cup sour cream
4 tsp chopped fresh basil leaves
4 tsp chopped fresh oregano leaves
2 Tbsp olive oil
1 large onion, finely chopped (about 1 cup)
1 clove garlic, minced
4 medium zucchini, thinly sliced (about 6 cups)
1/4 tsp ground black pepper
3 cup Swanson Vegetable Broth (Regular or Certified Organic)
Stir the sour cream, 1 teaspoon of the basil and 1 teaspoon of the
oregano in a small bowl. Cover and refrigerate.
Heat the oil in a 4-quart saucepan over medium heat. Add the onion
and garlic and cook until they're tender. Add the zucchini and black
pepper. Cook for 5 minutes or until the zucchini is tender.
Add the broth, remaining basil and remaining oregano. Heat to a boil.
Reduce the heat to low. Cover and cook for 15 minutes.
Place one third of the zucchini mixture into a blender or food processor.
Cover and blend until smooth. Pour the mixture into a large bowl. Repeat
the blending process twice more with the remaining zucchini mixture.
Return all of the pureed mixture to the saucepan. Cook over medium heat
for 5 minutes or until hot.
Divide the soup among 6 serving bowls and top with about 1 tablespoon
of the sour cream mixture, using a spoon to swirl the cream in a
decorative pattern on the soup surface.
Serves: 6
Nutrition per Serving:
Using Swanson Vegetable Broth:
124 Calories, 9g Total Fat, 3g Saturated Fat, 8mg Cholesterol,
495mg Sodium, 10g Total Carbs, 2g Dietary Fiber, 3g Protein
Vitamin A 15%DV, Vitamin C 21%DV, Calcium 7%DV, Iron 6%DV
Nutrition per Serving:
Using Swanson Certified Organic Vegetable Broth:
124 Calories, 9g Total Fat, 3g Saturated Fat, 8mg Cholesterol,
300mg Sodium, 10g Total Carbs, 2g Dietary Fiber, 3g Protein
Vitamin A 15%DV, Vitamin C 21%DV, Calcium 7%DV, Iron 6%DV
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