Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Creamy Roasted Zucchini Soup
Print Recipe
Pin Recipe
Prep Time:
10
minutes
mins
Cook Time:
35
minutes
mins
Total Time:
45
minutes
mins
Servings
6
1.5 cups
Course
Main Course, Soup
Cuisine
American
Ingredients
▢
6
medium
roasted zucchini
thick slices
▢
3
garlic cloves
▢
1
medium
yellow onion
quartered
▢
1
tablespoon
extra-virgin olive oil
▢
2
cups
2% milk
or lactose-free dairy milk
▢
1
cup
low-fat cottage cheese
▢
2.5
ounces
white cheddar
chunks or sliced
▢
1
can
can garbanzo beans
rinsed
▢
1
cup
parmesan
Instructions
▢
Preheat oven to 400.
▢
In a large bowl add the zucchini, onion, and garlic. Pour the olive oil, sea salt, and black pepper and mix well.
▢
Roast the vegetables in the oven for about 20 min or until zucchini is tender.
▢
Add the roasted zucchini, chickpeas, garlic, onion, milk, and cottage cheese to the blender.
▢
Pour the soup into a pot and add the cheddar cheese. Bring to a boil and lower the heat to low and simmer for 15 minutes.
▢
Serve into individual soup bowls, and top each one with parmesan.
Nutrition
Nutrition Facts
Creamy Roasted Zucchini Soup
Serving Size
1.5 cups
Amount per Serving
Calories
310
% Daily Value*
Fat
15
g
23
%
Saturated Fat
7
g
44
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
31
mg
10
%
Sodium
761
mg
33
%
Potassium
820
mg
23
%
Carbohydrates
24
g
8
%
Fiber
6
g
25
%
Sugar
11
g
12
%
Protein
22
g
44
%
Vitamin A
748
IU
15
%
Vitamin C
37
mg
45
%
Calcium
463
mg
46
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried and enjoyed this recipe?
Mention
@manuel.villacorta
in your post or story!