Appetizers / Soups / Salads

zucchini soup with cheddar rusks takes several minutes to prepare.

zucchini soup with cheddar rusks takes several minutes to cook.

zucchini soup with cheddar rusks makes 4 servings.

The ingredients for zucchini soup with cheddar rusks are:

1 bacon slice, minced
1/2 cup chopped onion
1 garlic clove, minced
1 med zucchini, cut into 1/2 inch cubes
2 cups low-sodium chicken broth
1 plum tomato, peeled,seeded,&chopped
3 tablespoons canned tomato puree
1 tablespoon cider vinegar
4(1/2 inch)slices French or Italian bread
1/4 cup grated cheddar cheese
1/2 tablespoon minced basil leaves
1/4 teaspoon salt
freshly ground pepper

Here is how you make zucchini soup with cheddar rusks:

Cook bacon until crisp, about 5 min. Add the onion and garlic and saute until the onions are light golden brown,8-10 min.Add the zucchini and cook, covered, until it starts to become softened, about 5 min. Add the broth, tomato, tomato puree,and vinegar; raise the heat and bring the soup to a boil. Reduce the heat to low and simmer until all the vegetables are very tender,15-20 min.Meanwhile, to prepare the rusks, preheat the broiler. Broil the bread slices 5 inches from the heat, turning once, until golden brown on both sides, about 4 min. Top with the cheese and continue broiling until the cheese bubbles and begins to brown, about 1 min.Just before serving the soup, add the basil and season with salt, pepper, and, if desired,more vinegar. Serve the soup, each topped with a cheddar rusk.Makes 4 servings ,each worth 3 WW pointsTips:Remove seeds from large zucchini as they can be bitter.Number of Servings: 4Recipe submitted by SparkPeople user NEWROSE.

The nutritional information for zucchini soup with cheddar rusks is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 94.9

• Total Fat: 3.6 g
• Cholesterol: 8.5 mg
• Sodium: 623.7 mg
• Total Carbs: 11.3 g
• Dietary Fiber: 1.7 g
• Protein: 5.2 g