Weight Watchers Cream Of Zucchini Soup Recipes

Steps:

• Put the potatoes and onions into a large saucepan with the chicken broth and chicken stock cube. Bring to a boil and simmer for 3 minutes.
• Add the zucchini, garlic and Cavenders seasoning and simmer, covered, for 30 minutes.
• Add the cream cheese and salt and pepper if using.
• Blend in a food processor or with a handheld blender until smooth, reheat if necessary, and serve!

Steps:

• 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.

Steps:

• 1. COMBINE CHICKEN BROTH, ONION, GARLIC AND ZUCCHINI IN MEDIUM POT & COOK ON MEDIUM HEAT.
• 2. BRING TO BOIL, LOWER HEAT & COVER, SIMMER UNTIL TENDER ABOUT 20 MINS. REMOVE FROM HEAT.
• 3. ADD SOUR CREAM. USING IMMERSION BLENDER OR REG. BLENDER (IF SELECTION IS ON IT. PUREE UNTIL SMOOTH.
• 4. SITR IN REMAINING INGREDIENTS & ADJUST SEASONING TO TASTE. SERVE HOT. TOP WITH 2 TSP. PARMESAN CHEESE=1 XTRA POINT
• 5. SERVINGS 4 SERVING SIZE 1C POINTS 2 PROTEIN 3.5G FIBER 2.8G CALORIES 65.3 FAT 1.0G CARBS 11G