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Basil and Zucchini Soup Recipe

Looking for an easy basil and zucchini soup recipe? Learn how to make basil and zucchini soup using healthy ingredients.


Submitted by lyndabrochu

Makes 4 servings



Soup can be made a day ahead; keep covered in fridge. Can be frozen for 2 months.

Recipe Ingredients for basil and zucchini soup

15 g butter
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, crushed
6 medium zucchini, finely chopped
3 cups water
2 chicken stock cubes
2 tsp sugar
1 tbsp lemon juice
1/3 cup chopped fresh basil

Recipe Directions for basil and zucchini soup

  1. Heat oil and biutter in medium saucepan, add garlin and onion and stir over medium heat until onion is soft (2 mins)

  2. Stir in zucchini, water, stock cubes, sugar and juice

  3. Bring to a boil then reduce heat, simmer uncovered for about 20 minutes or until zucchini is tender.

  4. Stir in basil

  5. Blend until smooth, rehear.

  6. Serve topped with sour cream, paprika and extra basil leaves.

Categories

Appetizers

Nutrition Facts
Serving Size 519.7g
Amount Per Serving
Calories
132
Calories from Fat
64
% Daily Value*
Total Fat
7.1g
11%
Saturated Fat
2.1g
11%
Trans Fat
0.0g
Cholesterol
8mg
3%
Sodium
632mg
26%
Potassium
847mg
24%
Total Carbohydrates
16.2g
5%
Dietary Fiber
3.8g
15%
Sugars
8.4g
Protein
4.3g
Vitamin A 17% Vitamin C 91%
Calcium 7% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in cholesterol
  • High in dietary fiber
  • High in manganese
  • High in magnesium
  • High in potassium
  • High in riboflavin
  • High in vitamin A
  • Very high in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • High in sugar
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