This soup is so fancy, yet unbelievably simple to make. The best part is that you can use the overgrown zucchini from the garden. This is a simple, and hearty zucchini soup that the whole family will enjoy.
Zucchini Bisque Soup Recipe
Add this to your…what to make with all of the zucchini from the garden list.
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Are you ready to make this soup? Let’s make sure you have everything that you need:
Ingredients:
- 1/4 cup butter, cubed
- 1 medium onion, diced
- 2-1/2 cups sliced zucchini
- 2-1/2 cups chicken broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1 cup half-and-half cream
Zucchini Bisque
Warm and healthy zucchini bisque soup.
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Servings: 4 servings
Calories: 252cal
Ingredients
- ¼ cup butter cubed
- 1 medium onion diced
- 2-1/2 cups sliced zucchini
- 2-1/2 cups chicken broth
- ½ teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground nutmeg
- 1 cup half-and-half cream
- 2 oz. cream cheese
Instructions
- In a large non-stick skillet, melt the butter
- add the zucchini, and onion – saute until tender
- Transfer the vegetables to a blender, or food processor – puree
- Return to the skillet, or saucepan
- Add the chicken broth, seasonings, cream, and cream cheese
- Whisk ingredients in and cook on medium/high for about 2 minutes until thickened
Notes
Nutrition facts are only an estimateÂ
- Serve with warm bread
Nutrition
Calories: 252cal | Carbohydrates: 7g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 67mg | Sodium: 685mg | Potassium: 241mg | Fiber: 1g | Sugar: 5g | Vitamin A: 825IU | Vitamin C: 8mg | Calcium: 100mg | Iron: 0.4mg
Zucchini Bisque
Warm and healthy zucchini bisque soup.
Print
Pin
Rate
Servings: 4 servings
Calories: 252cal
Ingredients
- ¼ cup butter cubed
- 1 medium onion diced
- 2-1/2 cups sliced zucchini
- 2-1/2 cups chicken broth
- ½ teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground nutmeg
- 1 cup half-and-half cream
- 2 oz. cream cheese
Instructions
- In a large non-stick skillet, melt the butter
- add the zucchini, and onion - saute until tender
- Transfer the vegetables to a blender, or food processor - puree
- Return to the skillet, or saucepan
- Add the chicken broth, seasonings, cream, and cream cheese
- Whisk ingredients in and cook on medium/high for about 2 minutes until thickened
Notes
Nutrition facts are only an estimateÂ
- Serve with warm bread
Nutrition
Calories: 252cal | Carbohydrates: 7g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 67mg | Sodium: 685mg | Potassium: 241mg | Fiber: 1g | Sugar: 5g | Vitamin A: 825IU | Vitamin C: 8mg | Calcium: 100mg | Iron: 0.4mg
~ Melissa – KidFriendlyThingsToDo.com
