Zucchini Soup II


A creamy vegetable soup with a wonderful flavor. For variety you may add shrimp or chopped imitation crab. As an added note, this recipe is how I met my husband online a year ago.

6 servings


  • 3 ½ cups diced zucchini

  • ½ cup chopped celery

  • 1 cup diced carrots

  • ½ cup diced onion

  • ½ cup margarine

  • 1 tablespoon all-purpose flour

  • 1 ¾ cups milk

  • 1 (10.75 ounce) can condensed cream of mushroom soup

  • 1 ¼ cups water

  • 2 cubes chicken bouillon

  • ½ cup dry white wine (Optional)

  • ½ cup sour cream


  1. In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).

  2. In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.

  3. Cook soup until thickened and then puree in a blender or food processor until smooth and creamy.

  4. Pour pureed soup back into stock pot and add cream of mushroom soup, water, bouillon cubes and sour cream. If desired also add white wine. Simmer until heated through and then serve.

Nutrition Facts (per serving)

306 Calories
24g Fat
16g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 306
% Daily Value *
Total Fat 24g 30%
Saturated Fat 7g 34%
Cholesterol 14mg 5%
Sodium 958mg 42%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 6%
Total Sugars 8g
Protein 6g
Vitamin C 15mg 76%
Calcium 147mg 11%
Iron 1mg 6%
Potassium 499mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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