Zucchini Soup With Herbed Cream |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A smooth and creamy zucchini soup, served with a dollop of herbed cream. Dish is a Swanson Broth recipe. Ingredients:
1/2 cup sour cream (light if preferred) |
4 teaspoons basil leaves, fresh and chopped |
4 teaspoons oregano leaves, fresh and chopped |
2 tablespoons oil |
1 onion, finely chopped (large) |
1 garlic clove, minced |
4 zucchini, thinly sliced (medium) |
1/4 teaspoon pepper |
3 cups vegetable broth |
Directions:
1. Stir the sour cream, 1 teaspoons of the basil and 1 teaspoons of the oregano in a small bowl. Cover and refrigerate.
2. Heat the oil in a 4-qt. saucepan over medium heat. Add the onion and garlic and cook until tender. Add the zucchini and pepper. Cook for 5 minutes or until the zucchini is tender.
3. Add the broth, remaining basil and oregano. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
4. Place one-third of the zucchini mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the process twice more with the remaining zucchini mixture. Return all of the pureed mixture to the saucepan. Cook over medium heat for 5 minutes or until hot. Place one tablespoons of the sour cream mixture on top of each bowl of soup.
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