Easy Creamy Zucchini Soup recipe

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Ingredients

3 pounds zucchini, sliced
2 cups water
1 (14.5 ounce) can chicken broth
1 large onion, chopped
4 slices bacon, cut into small pieces
3 cloves garlic, chopped
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried basil
¼ cup grated Parmesan cheese, or to taste

Nutrition Info

115.7 calories
carbohydrate: 8.5 g
cholesterol: 12.9 mg
fat: 7.5 g
fiber: 2.3 g
protein: 5.2 g
saturatedFat: 2.6 g
servingSize: -
sodium: 973.6 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix zucchini, water, chicken broth, onion, bacon, garlic, salt, pepper, and basil together in a large pot, bring to a boil and cook until the zucchini is tender, about 30 minutes.

  2. Pour soup into a blender no more than half full. Cover and hold lid down, pulse a few times before leaving on to blend. Puree in batches until smooth. Top with Parmesan cheese to serve.

Recipe Yield

8 serving

Recipe Note

Creamy soup that is super easy to make in one pot. I have also tried adding a teaspoon of red pepper flakes for a little extra heat.

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