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

Prep

15 min.

Total

45 min.

Serves

6

Servings: 1/4 cups each

Cook: 30 min.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

  • Swanson® Certified Organic Vegetable Broth

    Swanson® Certified Organic Vegetable Broth

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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.

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RID#50273

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