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Cold Zucchini Soup

MAKES
8 cups
PREP
13 Min
COOK TIME
20 Min

At the first hint of spring, I think, 'cold soup.' This creamy concoction is the perfect opening course for spring and summer get-togethers. And the best part is, you can make it ahead,

What You'll Need

  • 4 medium zucchini, quartered and sliced
  • 4 cups chicken broth
  • 4 green onions, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 (8-ounce) packages cream cheese, softened
  • 1 tablespoon chopped fresh dill
  • 1 (8-ounce) container sour cream

What to Do

  1. Combine first 5 ingredients in a saucepan; cook over medium-high heat 20 minutes, stirring occasionally. Add cream cheese and dill.
     
  2. Process mixture, in batches, in a blender until smooth. Stir in sour cream. Cover and chill 8 hours.

Notes

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 276
  • Calories from Fat 231
  • Total Fat 26g 39 %
  • Saturated Fat 14g 72 %
  • Trans Fat 0.0g 0 %
  • Protein 6.1g 12 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 81mg 27 %
  • Sodium 906mg 38 %
  • Total Carbohydrates 7.4g 2 %
  • Dietary Fiber 1.2g 5 %
  • Sugars 5.4g 0 %

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