Zucchini Soup with Herbed Cream
It takes less than one hour to make this smooth and creamy zucchini soup, served with a dollop of flavorful herbed cream.
Ingredients
0.5 cup sour cream
4 teaspoons chopped fresh basil leaves
4 teaspoons chopped fresh oregano leaves
2 tablespoons olive oil
1 large onion, finely chopped (about 1 cup)
1 clove garlic, minced
4 medium zucchini, thinly sliced (about 6 cups)
0.25 teaspoon ground black pepper
3 cups Swanson® Vegetable Broth
4 teaspoons chopped fresh basil leaves
4 teaspoons chopped fresh oregano leaves
2 tablespoons olive oil
1 large onion, finely chopped (about 1 cup)
1 clove garlic, minced
4 medium zucchini, thinly sliced (about 6 cups)
0.25 teaspoon ground black pepper
3 cups Swanson® Vegetable Broth
Instructions
Stir the sour cream, 1 teaspoon of the basil and 1 teaspoon of the oregano in a small bowl. Cover and refrigerate.
Heat the oil in a 4-quart saucepan over medium heat. Add the onion and garlic and cook until they're tender. Add the zucchini and black pepper. Cook for 5 minutes or until the zucchini is tender.
Add the broth, remaining basil and remaining oregano. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Place one third of the zucchini mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining zucchini mixture. Return all of the puréed mixture to the saucepan. Cook over medium heat for 5 minutes or until hot.
Divide the soup among 6 serving bowls and top with about 1 tablespoon of the sour cream mixture, using a spoon to swirl the cream in a decorative pattern on the soup surface.
Heat the oil in a 4-quart saucepan over medium heat. Add the onion and garlic and cook until they're tender. Add the zucchini and black pepper. Cook for 5 minutes or until the zucchini is tender.
Add the broth, remaining basil and remaining oregano. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Place one third of the zucchini mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining zucchini mixture. Return all of the puréed mixture to the saucepan. Cook over medium heat for 5 minutes or until hot.
Divide the soup among 6 serving bowls and top with about 1 tablespoon of the sour cream mixture, using a spoon to swirl the cream in a decorative pattern on the soup surface.
Zucchini Soup with Herbed Cream
Print
It takes less than one hour to make this smooth and creamy zucchini soup, served with a dollop of flavorful herbed cream.
Ingredients
0.5 cup sour cream4 teaspoons chopped fresh basil leaves4 teaspoons chopped fresh oregano leaves2 tablespoons olive oil1 large onion, finely chopped (about 1 cup)1 clove garlic, minced4 medium zucchini, thinly sliced (about 6 cups)0.25 teaspoon ground black pepper3 cups Swanson® Vegetable Broth
Instructions
Stir the sour cream, 1 teaspoon of the basil and 1 teaspoon of the oregano in a small bowl. Cover and refrigerate.Heat the oil in a 4-quart saucepan over medium heat. Add the onion and garlic and cook until they're tender. Add the zucchini and black pepper. Cook for 5 minutes or until the zucchini is tender.Add the broth, remaining basil and remaining oregano. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.Place one third of the zucchini mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining zucchini mixture. Return all of the puréed mixture to the saucepan. Cook over medium heat for 5 minutes or until hot.Divide the soup among 6 serving bowls and top with about 1 tablespoon of the sour cream mixture, using a spoon to swirl the cream in a decorative pattern on the soup surface.
Recommended
The Best Chocolate Chip Cookies You've Never Eaten
Are you ready to create the World's best chocolate chip cookes? Dive into this award winning recipe for soft, chewy and gooey cookies that will leave your mouth watering.
Braised Brisket with Garlic
Braised brisket is a lovely dish. Advance preparation cuts down on last-minute cooking and makes it easier to remove the fat from the gravy.
Pumpkin Bisque
A smooth, creamy pumpkin bisque that will make you fall in love with fall all over again.
Caramel Apple Cake
A delicious caramel apple cake recipe that will satisfy any sweet-tooth.
Top Videos
Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Bourbon Chicken
Chinese recipe, American name. Come and try this unique fusion of cultures as East meets West in this flavorful and delicious meal
Pizza Margherita in 4 Easy Steps
Come celebrate the spirit of Italian cuisine with a delicious thin-crust pizza adorned with the colors of the Italian flag: Green from basil, white from mozzarella. and red from tomato sauce. A must-have for homemade pizza lovers!