ZUCCHINI SOUP WITH HERBED CREAM

Made With:

Bases, Broths & Stocks

Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness - Chicken Broth is full of rich chicken flavor but has 1/3 less sodium than our regular broth and is 100% fat free.•This soup is part of our Wellness Collection.

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Tip

Pair with Garlic Grilled Chicken and 1/2 cup of cherries for a meal under 500 calories.

Nutrition Facts
Serving Size
1-1/4 CUP
Amount Per Serving
Calories 116
% Daily Value
Total Fat 8.1g
12%
Saturated Fat 2.5g
13%
Cholesterol 8mg
3%
Sodium 304mg
13%
Total Carbohydrate 8.3g
3%
Dietary Fiber 1.8g
7%
Protein 3.2g
6%
Vitamin A 8%
Vitamin C 44%
Calcium 6%
Iron 3%
Total Time

35 min.

Serving & Size

1-1/4 CUP

Yields

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

Nutrition Facts

Nutrition Facts
Serving Size
1-1/4 CUP
Amount Per Serving
Calories 116
% Daily Value
Total Fat 8.1g
12%
Saturated Fat 2.5g
13%
Cholesterol 8mg
3%
Sodium 304mg
13%
Total Carbohydrate 8.3g
3%
Dietary Fiber 1.8g
7%
Protein 3.2g
6%
Vitamin A 8%
Vitamin C 44%
Calcium 6%
Iron 3%

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Step 2
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
sour cream 2 lb. qt.
fresh basil leaves, chopped 2 oz. 0 667/1000  cups
fresh oregano leaves, chopped 2 oz. 0 667/1000  cups
1. Stir sour cream, 2 tablespoons+ 2 teaspoons each of basil and oregano in a large bowl. Cover and refrigerate.

CCP: Refrigerate at 41 °F (5 °C) or lower.
Weight Measure
olive oil cups
onion, finely chopped 43 oz. qt.
garlic, whole cloves, peeled, minced cloves
zucchini, medium , sliced thin 14 lb. 32  ea.
black pepper tsp.
2. Heat the oil in a stock pot over medium heat. Add onion and garlic until tender. Add zucchini and black pepper. Cook for 5 minutes, or until the zucchini is tender.

CCP: Hold hot at 140 °F.
Made With:

Bases, Broths & Stocks

Swanson® Natural Goodness® Chicken Broth

View Product
Weight Measure
Swanson® Natural Goodness® Chicken Broth 24  cups
3. Add the Swanson® Vegetable 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. To Serve: Using an 8 oz plus a 2 oz. ladle, portion  1-¼ cup soup into soup bowl.  Top with 1 tablespoon sour cream mixture. Using a spoon, swirl the cream in a decorative pattern on the soup surface.

CCP: Hold for hot service at 140 °F.
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