Cream of Zucchini Soup

Serves: 6
Total Calories: 108


4 cups zucchini, thickly sliced (seeded, if large)
1 medium onion, quartered
1 can chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried basil
1 1/2 cups milk
1/2 cup cream


Combine zucchini, onion, chicken broth, salt, pepper, and basil in pan. Cover and simmer about 20 minutes or until tender. Cool slightly and pour into blender. Cover and purée at high speed. (May be frozen at this point.) When ready to serve, add milk and cream and heat.

Nutritional Facts:

Serves: 6
Total Calories: 108
Calories from Fat: 71

This Cream of Zucchini Soup recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.

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