- 1/4 cup olive oil
- 1 1/2 onion, diced
- 2 carrots, diced
- 3 large zucchini, chopped small
- 1 (14.5 ounce) can fat-free chicken broth
- 1/2 (16 ounce) bag baby spinach leaves, chopped
- 1 (10.75 ounce) can cream of potato soup
- 1 quart fat free half-and-half
- 1/2 cup grated Pecorino Romano cheese
- salt and ground black pepper to taste
- Heat olive oil in a pot over medium heat. Cook and stir onion and carrots in hot oil until the onion is translucent, about 5 minutes. Add zucchini; continue cooking until the zucchini begins to soften, about 5 minutes more. Pour chicken broth over the zucchini mixture, place a cover on the pot, and bring to a boil and cook for 8 minutes. Stir spinach into the mixture; continue cooking until the zucchini is tender, about 2 minutes more.
- Mash the zucchini mixture with a potato masher until a desired texture is achieved. Pour potato soup into the zucchini mixture; bring to a simmer and cook for 5 minutes. Stir half-and-half and Pecorino Romano cheese into the zucchini mixture; stir. Continue cooking until heated through completely, 2 to 3 minutes.
04/01/2018
recipepes.com
Light and Creamy Zucchini Soup, recipe
PT15M
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5
455 calories
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