Zucchini Soup with Herbed Cream

Campbell's Zucchini Soup with Herbed Cream Recipe

It takes less than one hour to make this smooth and creamy zucchini soup, served with a dollop of flavorful herbed cream.

At a glance


15 min.


45 min.



Servings: 1/4 cups each

Cook: 30 min.

Cost per recipe: $5.94 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

  • Swanson® Certified Organic Vegetable Broth

    Swanson® Certified Organic Vegetable Broth

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

What You'll Need

1/2 cup sour cream
4 teaspoons chopped fresh basil leaves
4 teaspoons chopped fresh oregano leaves
2 tablespoons olive oil
1 large onion, finely chopped (about 1 cup)
1 clove garlic, minced
4 medium zucchini, thinly sliced (about 6 cups)
1/4 teaspoon ground black pepper
3 cups Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth

How to Make It

  • 1

    Stir the sour cream, 1 teaspoon of the basil and 1 teaspoon of the oregano in a small bowl. Cover and refrigerate.

  • 2

    Heat the oil in a 4-quart saucepan over medium heat. Add the onion and garlic and cook until they're tender. Add the zucchini and black pepper. Cook for 5 minutes or until the zucchini is tender.

  • 3

    Add the broth, remaining basil and remaining oregano. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.

  • 4

    Place one third of the zucchini mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining zucchini mixture. Return all of the puréed mixture to the saucepan. Cook over medium heat for 5 minutes or until hot.

  • 5

    Divide the soup among 6 serving bowls and top with about 1 tablespoon of the sour cream mixture, using a spoon to swirl the cream in a decorative pattern on the soup surface.

Full Screen View

Recipe Nutritional Information

Made With

Swanson® Certified Organic Vegetable Broth Swanson® Vegetable Broth


116 113


8.1g 8.1g


2.6g 2.5g


8mg 8mg


284mg 419mg


8.6g 8.6g


1.8g 1.8g


2.2g 2.2g


10%DV 15%DV


45%DV 45%DV


6%DV 6%DV


6%DV 6%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

You need to be signed in to add a note to this recipe.
Please Log In or Register.