“This soup is so easy... but so good. A friend gave it to me years ago so I could use up the zucchini in the garden. It freezes well too for those cold winter nights..but makes a great light summer meal.Garnish with sour cream and or parmesan cheese ( I prefer the sour cream).”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Put all ingredients in pot, cook on medium low heat until tender ( approximately 35-45 minutes).
  2. Let cool slightly.
  3. Blend soup mixture in blender.
  4. Reheat.
  5. Serve with dab of sour cream/ parmesan cheese or both on top.
  6. One word of caution, do not fill the blender too full with hot soup, the lid will explode from heat expansion., I know I learned this the hard way.

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