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 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.
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
Pesto Stuffed Pork Chops
Stuffed with vibrant pesto flavors, these juicy and tender pork chops are a delicious and easy solution for those weeknight dinners where you just don't know what to make!
Good Ol' Fashioned Pancakes
Looking for a simple pancake recipe with no extra frills? Then try these golden, fluffy and delicious pancakes, just like how Grandma used to make them!
Chicken Dijon
Tired of the same old chicken dish? Try this unique, french-inspired dish that fuses the tangy taste of mustard with the hearty taste of chicken for an unforgettable meal.
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Top Videos
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!
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.
Easy Blueberry Pancakes
An excellent recipe for blueberry pancakes. Chock-full of savory blueberries, with a sweetness that's not too overpowering, and pancakes so tender and fluffy you'll think you're in heaven. The end result is a delicious, nutritious and flavorful breakfast!