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Creamy Zucchini Soup with Mixed Herbs

Vegetarian Vegan Low-Calorie

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This creamy zucchini soup recipe uses herbs and chicken broth to create a wonderfully healthy, smooth, and relaxing meal. You can add milk and shredded cheddar cheese to make it extra creamy.

Prep Time 40 minutes

Serves: 8

Difficulty Level: Low

Creamy Zucchini Soup with Mixed Herbs

Ingredients for Creamy Zucchini Soup with Mixed Herbs:

Olive oil - as needed

Onions - 1 1/2 cups (chopped)

Garlic - 3 cloves (minced)

Zucchini - 2.5 lbs. (1-inch thick slices)

Chicken broth - 5 cups (fat-free, less-sodium)

Baguette - 1 (1/4-inch thick slices)

Parsley leaves - 3/4 cup

Fresh tarragon - 3 tbsp.

Fresh chives - 3 tbsp. (chopped)

Lemon juice - 1 tsp.

Salt and Pepper - as needed

Method of preparing the Creamy Zucchini Soup with Mixed Herbs:

Heat some oil in a Dutch oven over medium-high heat. Add onion and 2 tbsp minced garlic; then sauté 5 minutes or until tender.
Add zucchini, broth, salt, and pepper, and then bring to a boil. Reduce heat, and simmer 25 minutes or until zucchini is very tender. Let stand 5 minutes.
Place the zucchini mixture in a blender, cover tightly, and process until smooth. If there's too much, work in batches.
Place pureed zucchini mixture in a deep pan. Cook over low heat 5 minutes or until thoroughly heated. Remove from heat and cover to keep warm. Preheat oven to 400°F (200°C).
Place bread slices in a single layer onto a baking sheet. Coat bread with olive oil. Bake for 5 minutes or until toasted.
Mix remaining 1 tbsp minced garlic, parsley, tarragon, chives, oil, lemon juice, salt, and pepper. Rub bread with the mixture.
Serve the soup topped with the bread.

Source: MyRecipes

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