Ingredients45 m servings 116 cals
- Mix zucchini, water, chicken broth, onion, bacon, garlic, salt, pepper, and basil together in a large pot; bring to a boil and cook until the zucchini is tender, about 30 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Top with Parmesan cheese to serve.
Per Serving: 116 calories; 7.5 g fat; 8.5 g carbohydrates; 5.2 g protein; 13 mg cholesterol; 974 mg sodium. Full nutrition
ReviewsRead all reviews 3
delicious soup. I didn't blend up the bacon, but that was only change... other than dummy me forgetting to buy Parmesan cheese. I liked this served cold! And I did add the optional red pepper
I loved this recipe ! The only changes I made was I had to use vegetable broth instead of chicken and I sautéed the onion and bacon first. This would be a great recipe to can up for winter with...