Directions:
- Saute onion in butter in a large saucepan until tender. Add the zucchini and broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until the zucchini is tender.
- Use an immersion blender to puree the zucchini/onion mix, or place in a blender.
- Return the pureed mixture to the saucepan. Stir in half and half and seasonings. Cook zucchini mixture over medium heat, stirring constantly, until the mixture is thoroughly heated. Ladle soup into individual soup bowls. Sprinkle evenly with shredded Cheddar cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 62.45 Kcal (261 kJ) | ||
| Calories from fat | 42.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.7g | 7% | |
|---|---|---|---|
| Cholesterol | 13.23mg | 4% | |
| Sodium | 368.27mg | 15% | |
| Potassium | 169.23mg | 4% | |
| Total Carbs | 3.35g | 1% | |
| Sugars | 1.11g | 4% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 1.01g | 2% | |
| Vitamin C | 11.1mg | 18% | |
| Iron | 0.1mg | 0% | |
| Calcium | 30.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 43.76 Kcal (183 kJ) | ||
| Calories from fat | 29.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.3g | 7% | |
|---|---|---|---|
| Cholesterol | 9.27mg | 4% | |
| Sodium | 258.05mg | 15% | |
| Potassium | 118.58mg | 4% | |
| Total Carbs | 2.35g | 1% | |
| Sugars | 0.78g | 4% | |
| Dietary Fiber | 0.45g | 3% | |
| Protein | 0.71g | 2% | |
| Vitamin C | 7.8mg | 18% | |
| Iron | 0.1mg | 0% | |
| Calcium | 21.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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