Zucchini Cheese Soup (Everyday Gourmet pg. 194)
by cynthiaee
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INGREDIENTS
- 2 medium zucchini, chopped
- 1 medium onion, chopped
- 1/2 Tbsp. dried parsley or 1 Tbsp. fresh parsley ; minced
- 1 tsp. dried basil
- 1/3 cup butter
- 1/3 cup flour
- 1 tsp. salt
- 1/2 tsp. pepper
- 3 cups water
- 3 cubes chicken bouillon ; Mexican tomato-based bouillon is good sub
- 1 tsp. lemon juice
- 4 large Roma tomatoes ; finely diced
- 1 4 oz. can mild green chilies
- 1 12 oz. can evaporated milk
- 1 15 oz. can corn, drained
- 1/4 cup grated Parmesan cheese
- 2 cups shredded cheddar cheese
INSTRUCTIONS
In a large soup pot, saute zucchini, onion, parsley, and basil in butter until tender. Stir in flour, salt, and pepper. Gradually stir in water. Add bouillon and lemon juice; mix well and bring to a boil; cook and stir for 2 minutes. Add tomatoes, green chilies, milk, and corn; return mixture to a boil. Reduce heat; cover and simmer for 10 minutes. Add cheeses just before serving, and stir until cheeses are melted.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (241g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 258 | ||
| Calories from Fat: 175 (68%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 19.4g | 26 % | |
| Saturated Fat 12.2g | 61 % | |
| Monounsaturated Fat 5.3g | ||
| Polyunsanturated Fat 0.8g | ||
| Cholesterol 56.5mg | 17 % | |
| Sodium 306.2mg | 11 % | |
| Potassium 273.6mg | 7 % | |
| Total Carbohydrate 12.1g | 4 % | |
| Dietary Fiber 1.3g | 5 % | |
| Sugars, other 10.8g | ||
| Protein 10g | 14 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 258
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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