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My review
Zucchini Soup II
Karen Harris
"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."
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Ingredients
servings 306Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).
- In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.
- Cook soup until thickened and then puree in a blender or food processor until smooth and creamy.
- 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.
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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
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Reviews
Read all reviews 133173 Ratings
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Most helpful positive review
8/17/2001
This was a great soup!! I love chunky soups so I did not puree it ...it was a nice, thick soup. I used fat free sour cream and half fat mushroom so it was definitely a healthy meal. I did not h...
Most helpful critical review
9/20/2011
this was good but missing some flavour...i'll definitely make it again but add some heat or something, it was pretty bland. it made my house smell yummy though!
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8/17/2001
This was a great soup!! I love chunky soups so I did not puree it ...it was a nice, thick soup. I used fat free sour cream and half fat mushroom so it was definitely a healthy meal. I did not h...
11/4/2007
Yummy! I loved this soup. I don't care for mushrooms, so I used cream of celery soup instead. Otherwise, I followed the ingredients as listed. Carrots take much longer to cook than zucchini, so ...
1/23/2001
If you do not try this recipe you are missing out on something GREAT! Delicious. Definitely a keeper.
10/20/2009
I had some large scallop squash left from the garden, so I used that instead. We also don't use a lot of processed food and wheat, so I skipped the soup and flour. Here is what I did. Sauteed ...
12/29/2006
I'm a baker, not a cook... but this recipe was so easy even I couldn't mess it up. Wonderful delicate flavor.... I can't wait to share it with my friends. I made this soup to the letter and it ...
6/27/2004
DELICIOUS!! I didn't have the sour cream and wine, but I had everything else and needed something to make for dinner so I went ahead and made it any way. It was wonderful - even better a day lat...
1/2/2008
I made this with dairy-free substitutions and it was still amazing. I used dairy-free margarine and soy milk, then instead of the cream of mushroom soup, I added mushrooms to the vegetable mixt...
4/14/2007
i absolutely love this recipe! i've made it a few times and it's perfect every time without changing a thing. the only thing is that i don't like it the day i make it. i think it's best after...
5/2/2013
This recipe gets you headed in the right direction. For anyone cooking for someone with hyperreactive innards or not liking seasoned food, this recipe is fine as written. For those who prefer se...