Zucchini Soup with Herbed Cream
Recipe from Swanson Broth & Stock

It takes less than one hour to make this smooth and creamy zucchini soup, served with a dollop of flavorful herbed cream.


Zucchini Soup with Herbed Cream

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Servings: 6
Prep Time: 15 mins
Total Time: 45 mins
Related Categories: Soup, Zucchini
 
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Ingredients
  • 1/2  cup
    sour cream
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  • 4  tsp.
    chopped fresh basil leaves
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  • 4  tsp.
    chopped fresh oregano leaves
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  • 2  tbsp.
    olive oil
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  • 1 
    large onion, finely chopped (about 1 cup)
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  • 1  clove
    garlic, minced
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  • 4 
    medium zucchini, thinly sliced (about 6 cups)
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  • 1/4  tsp.
    ground black pepper
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  • 3  cups
    Swanson® Vegetable Broth (Regular or Certified Organic)
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Directions
1.
Stir the sour cream, 1 teaspoon of the basil and 1 teaspoon of the oregano in a small bowl. Cover and refrigerate.
2.
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.
3.
Add the broth, remaining basil and remaining oregano. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
4.
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 pureed mixture to the saucepan. Cook over medium heat for 5 minutes or until hot.
5.
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.
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