Zucchini and Basil Soup

40 mins (prep 15, cooking 25)
10 ingredients
6 servings
A great way to use an abundance of Zucchini. This is so easy, so creamy and so very, very nice. This soup can be frozen or kept for 2 days in the fridge. If you don't have fresh Basil, a basil pesto can be used. Also vegetable stock can be used instead of chicken stock.

Categories:  <-60-mins , free-of... , bisques~cream-soups , soups-&-stews , low-carb , low-in... , low-sodium , time-to-make , low-protein , egg-free , low-cholesterol , low-calorie , healthy , squash , vegetable , healthy-2 ,
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Serving Size (174.89 g)
Servings 6
Amount per Serving
Calories 158.5 Calories from Fat 108.99
% Daily Value *
Total Fat 12.11g 111.78%
Saturated Fat 7.18g 215.49%
Trans Fat 0.0g %
Cholesterol 40.5mg 81.0%
Sodium 124.74mg 31.19%
Total Carbohydrate 9.19g 18.37%
Dietary Fiber 0.0 g 0.0%
Sugars 5.32 g %
Protein 3.7g 44.4%
Vitamin A 345.0IU% Vitamin C 0.17mg%
Calcium 54.18mg% Iron 0.2mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
finely chopped onion, large, cooking oil, grated zucchini, large, grated, large, shredded parmesan cheese, finely chopped basil