Monday, September 12, 2011

Zucchini Soup

This is the only time of year I usually make this soup. It's so delicious and warms you up on a cold day.  What I really should do is make it in batches and freeze them so that we can enjoy it through the winter.  My family enjoyed it with a couple of crackers and a sandwich.  It's a pretty low-calorie soup.  Really the only calories come from the whole cup of butter you have to put in it.  Not sure if there is a way around that considering it adds a lot of flavor.  Hope you can find a big zucchini and enjoy this soup!!

Zucchini Soup

8 cups zucchini, peeled and cut into large chunks (basically a large zucchini about a foot long or more)
4 chicken bouillon cubes
1 cup water
1 large onion, chopped
1 cup butter
4 tablespoons flour
4 cups milk (I used skim)
2 to 4 ounces of Velveeta, cubed - to your taste, I cut a piece about an inch thick and used the 2% Velveeta

Place zucchini pieces, chicken bouillon and water in a pot and boil 10 to 15 minutes until tender.  Let cool a little bit then put into a blender (including the liquid) blend until smooth.
In a large pot melt butter then saute onion about 5 minutes then add flour and whisk.  Slowly whisk in milk then add mixture of blended zucchini.  Add Velveeta then simmer until well heated and cheese is melted through.

Makes about 10 servings: Calories - 274, Fat - 24.1 g, Sodium - 595, Carbohydrates - 10.4g, Fiber - 1.2g.

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