Zucchini Soup
This can be made with fresh or frozen zucchini / summer squash. No need to thaw of drain when adding to soup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Soup
Ingredients
Scale
- 2 cups chopped zucchini / summer squash
- 1 1/2 cups chicken broth
- 1 tbs butter
- 1 medium leek, trimmed, chopped, including light green
- 1/2 tsp basil
- 2 tbs Greek yogurt
- 1oz (30gr) bacon, chopped
Instructions
- Heat butter in a medium saucepan and sauté leek until tender.
- Add zucchini, basil, and broth.
- Bring to a boil, reduce heat, cover and simmer for about 15 minutes.
- While soup cooks sauté bacon until crisp.
- Remove and drain.
- Purée soup, adding more broth or water if it’s too thick.
- Ladle soup into warm bowls.
- Add a dollop of Greek yogurt and top with bacon.
Notes
To freeze zucchini / summer squash just chop or shred, put in bags or containers and freeze.
Substitute a medium onion for the leek.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 190
- Sugar: 3.4 g
- Sodium: 805 mg
- Fat: 13.2 g
- Saturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 11.7 g
- Fiber: 2.1 g
- Protein: 8.5 g
- Cholesterol: 30.6 mg
Keywords: soup, first course soup, light soup. zucchini, summer squash
Find it online: https://thymeforcookingblog.com/2022/09/zucchini-soup/
