Light and Creamy Zucchini Soup

Lots of zucchini this year, and I love soup. So what better than to make a zucchini soup? This is a light version, since I am watching my weight. If I were not, I would have used heavy cream and a lot more Romano cheese! Add or subtract any veggies you want. Corn and green beans would also be good. This comes out so creamy and rich tasting, you would never know how light in calories it is.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 239 Calories

Ingredients

• ¼ cup olive oil
• 2 carrots, diced
• salt and ground black pepper to taste
• 1 (14.5 ounce) can fat-free chicken broth
• 1 (10.75 ounce) can cream of potato soup
• ½ cup grated Pecorino Romano cheese
• 1 ½ onion, diced
• 3 large zucchini, chopped small
• ½ (16 ounce) bag baby spinach leaves, chopped
• 1 quart fat free half-and-half

Recipe Instructions

Step 1

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.

Step 2

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.