Zucchini and Rosemary Soup
This soup is fresh, creamy and perfect at the height of zucchini season.
Servings: 8 servings
Ingredients
- 2 tablespoons butter
- 1 tablespoon vegetable or canola oil
- 1 large onion, chopped
- 2 medium garlic cloves, sliced
- 2 teaspoons minced fresh rosemary
- 4 cups low-sodium, fat free chicken or vegetable broth
- 1 medium russet potato, peeled and sliced
- 3 medium zucchini, thinly sliced
- 1 medium zucchini, cut into ½-inch cubes
- chopped green onions for topping, optional
Instructions
- Heat the butter with the oil in heavy large saucepan over medium-high heat. Add the onion; sauté until translucent, about 5 minutes. Mix in the garlic and rosemary. Add the broth and potato; bring to boil. Reduce heat and simmer 10 minutes. Add the sliced zucchini; simmer until tender, about 15 minutes.
- Working in batches, puree in the blender. Season with salt and pepper.
- Cook the cubed zucchini in a saucepan of boiling salted water for 30 seconds. Drain. Re-warm the soup over medium heat. Ladle into bowls. Top with the cubed zucchini and sprinkle with green onions, if desired.
Notes
- If preparing this recipe as GLUTEN FREE, just make sure that you use a brand of broth that is designated as GF.
Nutrition
Serving: 1serving | Calories: 105kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 71mg | Potassium: 501mg | Fiber: 2g | Sugar: 4g | Vitamin A: 285IU | Vitamin C: 24mg | Calcium: 30mg | Iron: 1mg