Cream of Zucchini and Carrot Soup
Find a Conversation
|Sat, 07-28-2012 - 9:09am|
Cream of Zucchini and Carrot Soup (Is It Soup Yet? A Cookbook for Soup Lovers)
4 cups chicken broth, 4 medium zucchini sliced, 2 carrots sliced, 1 onion sliced, 1 8 ounce package cream cheese* softened, 1/8 tsp salt, dash pepper
Pour chicken broth into a large saucepan. Add the zucchini, carrots, and onion. Bring to a boil, lower heat, cover and simmer for 20 minutes, until the carrots are tender. Strain the vegetables reserving the broth. Puree the vegetables in a blender with the softened cream cheese and 1/2 cup of the broth (be careful not to splatter the hot vegetables). Stir the puree back into the broth. Add salt and pepper. Heat through and serve.
*I used low-fat cream cheese and it came out great. A nice and easy healthy soup!