ZUCCHINI SOUP WITH HERBED CREAM MADE WITH SWANSON® UNSALTED CHICKEN BROTH

ZUCCHINI SOUP WITH HERBED CREAM MADE WITH SWANSON® UNSALTED CHICKEN BROTH

Nutrition Facts

Serving Size
1 CUP (8 OZ LADEL)
Amount Per Serving
Calories 95
% Daily Value
Total Fat 6.4g
10%
Saturated Fat 2g
10%
Cholesterol 6mg
2%
Sodium 34mg
1%
Total Carbohydrate 6.2g
2%
Dietary Fiber 1.4g
6%
Protein 2.5g
5%
Vitamin A 8%
Vitamin C 35%
Calcium 4%
Iron 0%
Total Time

45 min.

Serving & Size

1 CUP (8 OZ LADEL)

Add To Pantry

It takes less than one hour to make this smooth and creamy zucchini soup made with Swanson® Unsalted Chicken Broth, served with a dollop of flavorful herbed cream.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure
Swanson® Unsalted Chicken Broth
24  cups
sour cream 2 lb. qt.
fresh basil leaves 2 oz. 0 667/1000  cups
fresh oregano leaves 1.5 oz. 0 667/1000  cups
olive oil cups
onion 43 oz. qt.
garlic cloves
zucchini 14 lb. 32  ea.
black pepper tsp.
Instructions
1. Stir the sour cream, 1 Tbsp + 1 tsp of the basil and 1 Tbsp + 1 tsp of the oregano in a large bowl. Cover and refrigerate.

CCP: Refrigerate at 41 °F (5 °C) or lower.
2. Heat the oil in a kettle over medium heat. Add the onion and garlic until tender. Add the zucchini and black pepper. Cook for 5 minutes or until the zucchini is tender.

CCP: Hold hot at 140 °F.
3. Add the broth, and the remaining basil and oregano. Heat to a boil. Reduce heat to low. Cover and cook for 15 minutes.

CCP: Hold hot at 140 °F.

4. Place 1/3 of the zucchini mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat blending process twice more with the remaining zucchini mixture. Return all of the pureed mixture to the stockpot. Cook over medium heat for five minutes or until hot.

CCP: Hold hot at 140 °F.

5. Serve 1 ¼ cup soup with 1 Tbsp sour cream mixture, using a spoon to swirl the cream in a decorative pattern on the soup surface.

CCP: Hold for hot service at 140 °F.

Recipe Tip

  1. Pair with Garlic Grilled Chicken and 1/2 cup of cherries for a meal under 500 calories.
  2. Substitute fat free sour cream for a recipe that meets Partnership for a Healthier America nutrition standards (a la carte side dish).
  3. Substitute any vegetable for zucchini to make a delicious, healthy soup that you and your patrons will love!
Newsletter

Sign up now!

©2018 CSC Brands LP, All Rights Reserved.