Creamy Zucchini Soup with Mixed Herbs

Creamy Zucchini Soup with Mixed Herbs
Photo by Karry Hosford

Ingredients

  • 2 garlic cloves, minced
  • 1/8 teaspoon black pepper
  • 3 tablespoons fresh tarragon leaves
  • Cooking spray
  • 5 cups fat-free, less-sodium chicken broth
  • 3 tablespoons chopped fresh chives
  • ½ teaspoon salt
  • + 25 more ingredients
    • 16 (1/4-inch-thick) slices French bread baguette (about 4 ounces)
    • 9 cups (1-inch) sliced zucchini (about 2 1/2 pounds)
    • 2 garlic cloves, minced
    • 9 cups (1-inch) sliced zucchini (about 2 1/2 pounds)
    • 1 garlic clove, halved
    • ½ teaspoon freshly ground black pepper
    • 1 teaspoon fresh lemon juice
    • 1/8 teaspoon salt
    • 1 ½ cups chopped onion
    • 3 tablespoons fresh tarragon leaves
    • 1 ½ cups chopped onion
    • ¾ cup fresh flat-leaf parsley leaves
    • 5 cups fat-free, less-sodium chicken broth
    • 1 teaspoon fresh lemon juice
    • 1/8 teaspoon black pepper
    • 1 tablespoon olive oil, divided
    • 1 tablespoon olive oil, divided
    • 3 tablespoons chopped fresh chives
    • 1/8 teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • 16 (1/4-inch-thick) slices French bread baguette (about 4 ounces)
    • ½ teaspoon salt
    • Cooking spray
    • 1 garlic clove, halved
    • ¾ cup fresh flat-leaf parsley leaves

Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add onion and minced garlic; sauté 5 minutes or until tender. Add zucchini, broth, 1/2 teaspoon salt, and 1/2 teaspoon pepper; bring to a boil. Reduce heat, and simmer 25 minutes or until zucchini is very tender. Let stand 5 minutes....

View full recipe at My Recipes

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