Dilled Zucchini Cream Soup

Barbara Kelly

By
@reidweaver

This is one of my "go to" soups. It's so easy to make and easy on the waistline and yet a real winner with a delicate flavor. What I love about it is, you can serve it hot or cold. I have made this for a cold winter night to serve with a salad and a crusty bread and I have served it chilled at an outdoor rehearsal dinner in July. It's always a hit.


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Rating:
☆☆☆☆☆ 0 votes
Serves:
8
Prep:
10 Min
Cook:
20 Min
Method:
Saute

Ingredients

8 medium
zucchini
2 c
low sodium chicken broth
3 clove
garlic, minced
2 c
2% milk
bunch
fresh dill

Step-By-Step

1Slice zucchini into chunks.

2Mince garlic. Add garlic and zucchini to a stock pot with chicken broth. Saute until soft

3Puree zucchini, garlic and broth until blended. Pour back into stock pot and add 2 sprigs chopped dill.

4Add milk and heat and stir. Serve with dollop of plain yogurt and snipped dill.

5If you want to serve it cold, instead of reheating the zucchini and broth, chill until cold and serve with yogurt and dill.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat, Low Sodium
Other Tags: Quick & Easy, Healthy
Hashtags: #low-fat, #low sodium