Zucchini Soup Recipe

Name: Zucchini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large zucchini, coarsely chopped (4 cups); 2 cans (13-3/4 oz. each) chicken broth; 2 celery stalks, sliced; 1 medium onion, sliced; 1 cup water; 1/4 cup MINUTE Tapioca; 1 large clove garlic, minced; 3/4 tsp. salt; 1/8 tsp. pepper; 1 cup half-and-half

Servings: persons

2 large zucchini, coarsely chopped (4 cups)
2 cans (13-3/4 oz. each) chicken broth
2 celery stalks, sliced
1 medium onion, sliced
1 cup water
1/4 cup MINUTE Tapioca
1 large clove garlic, minced
3/4 tsp. salt
1/8 tsp. pepper
1 cup half-and-half

1
Mix all ingredients except half-and-half in large saucepan.
2
Let stand 5 minutes.
3
Bring to full boil on medium heat, stirring occasionally.
4
Reduce heat to low; cook 10 minutes, stirring occasionally.
5
Cool to room temperature.
6
Place, in batches, in blender container; cover.
7
Blend until smooth.
8
Return to saucepan.
9
Stir in half-and-half.
10
Reheat to serve warm or refrigerate in tightly covered container to serve chilled.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 large zucchini, coarsely chopped (4 cups), 2 cans (13-3/4 oz. each) chicken broth, 2 celery stalks, sliced, 1 medium onion, sliced, and more.

Yes, Zucchini Soup 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.

Zucchini Soup

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