• 3 Tbsp. unsalted butter
  • 3 Tbsp. extra virgin olive oil
  • 1-1/2 cups small diced onions
  • 2 qt. chicken stock
  • 1-1/2 qt. trimmed packed watercress
  • 1 qt. medium diced zucchini
  • 1 cup finely crushed RITZ Crackers (about 28 crackers)
  • 2 tsp. salt
  • 1 tsp. finely ground black pepper
  • 3/4 cup plain Greek yogurt
  • 2 tsp. ground coriander
  • 6 Tbsp. julienned fresh basil


Nutritional facts are based on a single serving
Calories 140
Total fat 9g
Saturated fat 3g
Trans fat 0.5g
Cholesterol 10mg
Sodium 800mg
Carbohydrate 10g
Dietary fiber 1g
Sugars 4g
Protein 6g
Calcium 8%DV
Iron 4%DV


  1. Heat  butter and oil in medium saucepan on medium-high heat until butter is melted. Add onions; saute until translucent. Stir in stock; bring to boil. Reduce heat to medium-low. Stir in watercress and zucchini. Cook 8 to 10 min. or until zucchini is tender.
  2. Whisk  in RITZ Crackers, salt and pepper. Cook 5 min. Remove from heat. Puree with immersion blender or puree, in batches, in blender until smooth. Refrigerate until ready to use.
  3. Combine  yogurt and coriander. When ready to serve, portion 1 cup soup into each serving bowl. Top with 1 Tbsp. yogurt mixture and 1/2 Tbsp. basil.
  4. Substitution:

    Prepare using vegetable broth.

    Serving Suggestion:

    Serve with additional RITZ Crackers.

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