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zucchini soup with herbed cream


a smooth and creamy zucchini soup, served with a dollop of herbed cream. dish is a swanson broth recipe.


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  1. Stir the sour cream
  2. 1 teaspoons of the basil and 1 teaspoons of the oregano in a small bowl
  3. Cover and refrigerate
  4. Heat the oil in a 4-qt
  5. Saucepan over medium heat
  6. Add the onion and garlic and cook until tender
  7. Add the zucchini and pepper
  8. Cook for 5 minutes or until the zucchini is tender
  9. Add the broth
  10. Remaining basil and oregano
  11. Heat to a boil
  12. Reduce the heat to low
  13. Cover and cook for 15 minutes
  14. Place one-third of the zucchini mixture into a blender or food processor
  15. Cover and blend until smooth
  16. Pour the mixture into a large bowl
  17. Repeat the process twice more with the remaining zucchini mixture
  18. Return all of the pureed mixture to the saucepan
  19. Cook over medium heat for 5 minutes or until hot
  20. Place one tablespoons of the sour cream mixture on top of each bowl of soup

Step 18

Total Time in Minute 60

Ingredients Count 9

cooking zucchini soup with herbed cream

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Sour cream

Basil leaves

Oregano leaves



Garlic clove



Vegetable broth

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