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Prep: 15 minutes Cook: 30 minutes Makes: 6 servings (1 1/4 cups each) 1/2 cup sour cream 4 teaspoons chopped fresh basil leaves 4 teaspoons chopped fresh oregano leaves 2 tablespoons olive oil 1 large onion, finely chopped (about 1 cup) 1 clove garlic, minced 4 medium zucchini, thinly sliced (about 6 cups) 1/4 teaspoon ground black pepper 3 cups Swanson Vegetable Broth (Regular or Certified Organic)

Stir sour cream, 1 teaspoon basil and 1 teaspoon oregano in small bowl. Cover and refrigerate. Heat oil in 4-quart saucepan over medium heat. Add onion and garlic and cook until tender. Add zucchini and black pepper. Cook for 5 minutes or until zucchini is tender. Add broth, remaining basil and remaining oregano. Heat to a boil. Reduce heat to low. Cover and cook for 15 minutes. Place one third of the zucchini mixture into blender or food processor. Cover and blend until smooth. Pour mixture into large bowl. Repeat blending process twice more with remaining zucchini mixture. Return all puréed mixture to saucepan. Cook over medium heat for 5 minutes or until hot. Divide soup among 6 serving bowls and top with about 1 tablespoon sour cream mixture, using a spoon to swirl cream in a decorative pattern on soup surface. Get the best of every season and support local farms Purchasing vegetables from farmers markets or community supported agriculture (CSA) groups is a great way to change up the weekly shopping routine and can be a fun activity for the whole family. Visit for a farmers market or CSA in your area. All materials courtesy of Family Features