From: Campbell's Kitchen
Prep: 15 minutes
Cook: 30 minutes
This soup is light and delicious and makes a wonder meal!
1/2 cup sour cream (using lowfat or FF sour cream lowers the calories and fat)
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 10 cups)
1/4 teaspoon ground black pepper
3 cups Vegetable Broth
Stir the sour cream, 1 teaspoon of the basil and 1 teaspoon of the oregano in a small bowl. Cover and refrigerate.
Heat oil in a 4-quart saucepan over medium heat. Add the onion and garlic and cook until tender. Add the zucchini and black pepper. Cook for about 5 minutes or until the zucchini is tender.
Add the broth, remaining basil and oregano. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Place 1/3 of the zucchini mixture into an electric blender or food processor container. 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 pureed mixture to the saucepan. Cook over medium heat for 5 minutes or until hot.
Divide the soup among 6 serving bowls. Add about 1 tablespoon of the sour cream mixture into each, using a spoon to swirl the cream in a decorative pattern on the soup surface.
- Nutrition Information
- using Vegetable Broth Calories 124
- Total Fat 9g
- Saturated Fat 3g
- Cholesterol 8mg
- Sodium 495mg
- Total Carbohydrate 10g
- Dietary Fiber 2g
- Protein 3g
- Vitamin A 15%DV
- Vitamin C 21%DV
- Calcium 7%DV
- Iron 6%DV