Creamy Zucchini Soup With Mixed Herbs Recipe

Name: Creamy Zucchini Soup With Mixed Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, divided; 1 1/2 cups chopped onion; 2 garlic cloves, minced; 9 cups (1-inch) sliced zucchini (about 2 1/2 pounds); 5 cups fat-free, less-sodium chicken broth; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 16 (1/4-inch-thick) slices French bread baguette (about 4 ounces); Cooking spray; 1 garlic clove, halved; 3/4 cup fresh flat-leaf parsley leaves; 3 tablespoons fresh tarragon leaves; 3 tablespoons chopped fresh chives; 1 teaspoon fresh lemon juice; 1/8 teaspoon salt; 1/8 teaspoon black pepper

Servings: persons

1 tablespoon olive oil, divided
1 1/2 cups chopped onion
2 garlic cloves, minced
9 cups (1-inch) sliced zucchini (about 2 1/2 pounds)
5 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
16 (1/4-inch-thick) slices French bread baguette (about 4 ounces)
Cooking spray
1 garlic clove, halved
3/4 cup fresh flat-leaf parsley leaves
3 tablespoons fresh tarragon leaves
3 tablespoons chopped fresh chives
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper

1
Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add onion and minced garlic; saute 5 minutes or until tender. Add zucchini, broth, 1/2 teaspoon salt, and 1/2 teaspoon pepper; bring to a boil. Reduce heat, and simmer 25 minutes or until zucchini is very tender. Let stand 5 minutes.
2
Place half of the zucchini mixture in a blender; cover tightly, and process until smooth. Pour pureed zucchini mixture into a large bowl. Repeat procedure with remaining zucchini mixture. Place pureed zucchini mixture in pan. Cook over low heat 5 minutes or until thoroughly heated. Keep warm.
3
Preheat oven to 400u00b0.
4
Place bread slices in a single layer on a baking sheet. Coat bread with cooking spray. Bake at 400u00b0 for 5 minutes or until toasted. Rub bread with cut sides of garlic clove.
5
Place parsley, tarragon, and chives in a small bowl. Combine 1 1/2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Pour over parsley mixture; toss well.
6
Spoon 1 cup soup into each of 8 bowls. Divide parsley mixture evenly over toasted bread slices. Top each serving with 2 bread slices. Serve immediately.

785

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, divided, 1 1/2 cups chopped onion, 2 garlic cloves, minced, 9 cups (1-inch) sliced zucchini (about 2 1/2 pounds), and more.

Yes, Creamy Zucchini Soup With Mixed Herbs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Zucchini Soup With Mixed Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions