Cold Zucchini Soup Recipe

This light healthy soup can be made up to three days ahead and refrigerated in an airtight container. For a vegetarian soup, use vegetable broth instead of chicken broth.

Ingredients

  • 5 small zucchini, sliced
  • 5 cups low sodium chicken broth
  • 8 oz light cream cheese
  • Cayenne pepper to taste

Directions

  1. In a saucepan add zucchini and broth and bring to a boil over medium high heat, for 10 minutes or until zucchini is tender.
  2. Transfer half of mixture to a blender or food processor. Add cream cheese and blend until smooth. Add the remaining half of the zucchini and blend until smooth.
  3. Add cayenne pepper to taste.
  4. Transfer to an airtight container and chill, covered, for at least 2 hours. Serve cold.

Nutrition Facts

Serving Size

Amount Per Serving

Calories
95
% Daily Value*
  • Total Fat
    5g
    8%
  • Saturated Fat
    3g
    15%
  • Cholesterol
    16mg
    5%
  • Sodium
    472mg
    20%
  • Total Carbohydrate
    6g
    2%
  • Dietary Fiber
    1g
    4%
  • Sugars
  • Protein
    7g
    14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.