Healthy Ingredient Recipes Healthy Vegetable Recipes Healthy Squash Recipes Healthy Zucchini Recipes Cream of Zucchini Soup Be the first to rate & review! This cream of zucchini soup recipe is a great way to use up your garden zucchini. The potatoes add to the creaminess, while croutons add texture and chives brighten the flavor. By Jasmine Smith Jasmine Smith Instagram Jasmine Smith has a blends of academic training in Culinary Nutrition and Food Science with hands-on experience while working in restaurants and volunteering at food-driven events. Jasmine continues to share her knowledge on wholesome eating with approachable cooking skills she acquired while working in the restaurant industry. EatingWell's Editorial Guidelines Published on March 5, 2021 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 25 mins Total Time: 40 mins Servings: 6 Nutrition Profile: Egg Free Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 2 cups cubed rustic whole-wheat bread 2 tablespoons extra-virgin olive oil, divided 1 cup roughly chopped shallots 4 cups unsalted vegetable broth or chicken broth 1 ¼ pounds zucchini (about 3 medium), cut into 1/2-inch pieces 1 small russet potato (about 9 ounces), peeled and cut into 1/2-inch cubes ½ teaspoon salt ¼ cup heavy whipping cream 1 tablespoon thinly sliced fresh chives Directions Preheat oven to 350°F. Combine bread cubes and 1 tablespoon oil in a bowl; toss well. Spread in an even layer on a large baking sheet. Bake until golden and crisp, 12 to 15 minutes. Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium heat. Add shallots; cook, stirring occasionally, until softened, about 3 minutes. Add broth, zucchini, potato and salt; bring to a boil over high heat. Reduce heat to medium-low; simmer, undisturbed, until the vegetables are tender, about 15 minutes. Pour the zucchini mixture into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth and silky, about 1 minute. (Use caution when pureeing hot liquids.) Return the mixture to the pot; stir in cream. Ladle the soup into 6 bowls; sprinkle with the croutons and chives. Rate it Print Nutrition Facts (per serving) 179 Calories 9g Fat 23g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 179 % Daily Value * Total Carbohydrate 23g 8% Dietary Fiber 3g 11% Total Sugars 6g Protein 4g 8% Total Fat 9g 12% Saturated Fat 3g 15% Cholesterol 12mg 4% Vitamin A 524IU 10% Sodium 301mg 13% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved