Directions:
- Wash, trim and slice zucchini into 1 inch pieces.
- Melt butter in large kettle.
- Add zucchini, onions, salt, pepper, parsley and basil.
- Saute until onion is tender. Add chicken broth. Cover and simmer until zucchini is tender - about 20 minutes.
- Cool slightly, then puree in blender or food processor.
- Heat soup to serving temperature.
- Serve topped with toasted croutons.
- May be made ahead and stored in refrigerator.
- NOTE: If using giant baseball bat sized zucchini, scrape out seeds and spongy interior before using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 70.39 Kcal (295 kJ) | ||
| Calories from fat | 20.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 4% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 663.39mg | 28% | |
| Potassium | 639.57mg | 14% | |
| Total Carbs | 7.84g | 3% | |
| Sugars | 0.28g | 1% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 4.14g | 8% | |
| Vitamin C | 48.9mg | 82% | |
| Iron | 1.4mg | 8% | |
| Calcium | 39.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 28.51 Kcal (119 kJ) | ||
| Calories from fat | 8.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.93g | 4% | |
|---|---|---|---|
| Cholesterol | 2.06mg | 2% | |
| Sodium | 268.69mg | 28% | |
| Potassium | 259.04mg | 14% | |
| Total Carbs | 3.18g | 3% | |
| Sugars | 0.11g | 1% | |
| Dietary Fiber | 0.64g | 6% | |
| Protein | 1.68g | 8% | |
| Vitamin C | 19.8mg | 82% | |
| Iron | 0.6mg | 8% | |
| Calcium | 15.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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