The Cozy Cook · by Stephanie★ 5.0 (306)
Zucchini Soup
NUTRITION · PER SERVING50M COOK
CAL 11%·PRO 19%
CARBS 22G40% OF CAL
3G FIBER6G SUGAR14G OTHER
FAT 12G47% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy blended zucchini soup thickened naturally with potatoes and enriched with cream and cheese. This vegetable-forward soup showcases garden zucchini with subtle herb seasoning.
mainamericansoup🌀 blender🍲 stockpot
View the full recipe on The Cozy Cook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons butter
- 1 yellow onion (diced)
- 2 cloves garlic (minced)
- ¼ teaspoon EACH: dried rosemary, thyme, celery salt, pepper, salt
- 1 pinch cayenne (optional)
- 5 cups zucchini (cut into chunks)
- 3 cups chicken broth
- 1 tablespoon soy sauce ((or Worcestershire sauce))
- 2 russet potatoes (equal to 1 pound)
- 1/2 cup half and half (or heavy cream)
- 1 cup cheddar cheese (shredded)
At a glance
PER SERVING · TIME 50M
CAL 11%·PRO 19%
CARBS 22G40% OF CAL
3G FIBER6G SUGAR14G OTHER
FAT 12G47% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 895mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 681mg
- Calcium
- 197mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 895MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.