A Zucchini Soup Passes for Rich

Vegetable purees make nice soups that taste and feel rich, but use only a little added fat. For this vegetarian soup, cook zucchini in a combination of water and vegetable broth to allow the flavor of the zucchini to come through. Puree the soup in a blender or use a hand-held immersion blender to puree it right in the saucepan. All you’ll need is a couple tablespoons of whipping cream to turn this simple mixture into a soup that seems rich and creamy, even though it could be diet food.

Bowl, plate and napkin from Sur La Table stores.

Nonstick cooking spray

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Creamy Zucchini Soup

Active Work Time: 15 minutes Total Preparation Time: 35 minutes Vegetarian

2 teaspoons olive oil

1 cup chopped onion

1 clove garlic, minced

2 pounds zucchini, diced

1 (14-ounce) can vegetable broth

2 cups water

2 teaspoons salt

2 tablespoons whipping cream

Spray a 5-quart saucepot with the nonstick cooking spray. Add the olive oil and heat over medium heat until hot. Stir in the onion and cook, stirring, until tender, about 2 minutes. Add the garlic and cook an additional minute, stirring. Add the zucchini and cook 2 minutes, stirring.

Stir in the vegetable broth and the water and bring to a simmer. Reduce the heat to medium-low, cover and simmer until the zucchini is quite tender, about 15 minutes.

Puree the soup mixture in a blender. Add the cream and blend again. Add the salt, blend and adjust seasoning if needed.

6 servings. Each serving: 75 calories; 1,014 mg sodium; 4 mg cholesterol; 3 grams fat; 1 gram saturated fat; 11 grams carbohydrates; 2 grams protein; 2.36 grams fiber.