Light and Creamy Zucchini Soup recipe
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Ingredients
- ¼ cup olive oil 1 ½ onion, diced 2 carrots, diced 3 large zucchini, chopped small 1 (14.5 ounce) can fat-free chicken broth ½ (16 ounce) bag baby spinach leaves, chopped 1 (10.75 ounce) can cream of potato soup 1 quart fat free half-and-half ½ cup grated Pecorino Romano cheese salt and ground black pepper to taste
Nutrition Info
- 238.8 caloriescarbohydrate: 25.6 gcholesterol: 15.8 mgfat: 11.6 gfiber: 3.3 gprotein: 10.3 gsaturatedFat: 3.7 gservingSize: -sodium: 700.6 mgsugar: 11 gtransFat: : -unsaturatedFat: : -
Directions Light and Creamy Zucchini Soup
Directions
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Heat olive oil in a pot over medium heat. Cook and stir onion and carrots in hot oil until the onion is translucent, about 5 minutes. Add zucchini, continue cooking until the zucchini begins to soften, about 5 minutes more. Pour chicken broth over the zucchini mixture, place a cover on the pot, and bring to a boil and cook for 8 minutes. Stir spinach into the mixture, continue cooking until the zucchini is tender, about 2 minutes more.
Mash the zucchini mixture with a potato masher until a desired texture is achieved. Pour potato soup into the zucchini mixture, bring to a simmer and cook for 5 minutes. Stir half-and-half and Pecorino Romano cheese into the zucchini mixture, stir. Continue cooking until heated through completely, 2 to 3 minutes.