Tuesday, December 17, 2013

Zucchini/Veggie Soup

Another great soup! I don't think we've ever eaten so much soup. I'm loving this kick we're on on. Enjoy!

3 1/2 cups diced zucchini
1/2 cup chopped celery
1 cup diced carrots
1/2 cup diced onion
1/2 cup margarine
1 tbsp all purpose flour
1 3/4 cups milk
1 can condensed cream of mushroom soup
1 1/4 cups water
1 cube chicken bouillon
1/2 cup sour cream
*I added about a cup of broccoli too*

1. In a large stock pot saute zucchini, celery, carrots and onion in margarine until soft. (Approx. 20 min) about halfway, add broccoli. 

2. In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.

3. Cook soup until thickened and then blend in blender or food processor until desired texture.
4. Pour back into pot and add cream of mushroom soup, water, bouillon cube and sour cream. Add any seasonings you'd like. I added a little garlic salt, a little pepper, and basil. Cook until heated through. Serve with bread, crackers or grilled cheese sandwiches.(as my husband suggests)

This soup was very good and filling. You can taste every vegetable too! 
*This recipe was found on allrecipes.com, I added broccoli, garlic salt & basil*

How was your day? 
What did you have for dinner? 


  1. Oh my gosh, YUM! This looks great. I love creamy soup, although normally it's so much liquid for me that I can only eat about a cup of it without feeling full!

  2. My husband said the same thing! He said it was good but he can't eat a lot of this kind of soup.


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