Cream Of Zucchini Soup Recipe

No Photo

Have you made this?

 Share your own photo!

Cream of Zucchini Soup

Lily Mathews

By
@lilymn03

I started making this soup when I had an abundance of Zucchini & the best part is there is no cream in it. My friends & family love it. I actually got this recipe from a Woman's Country magazine in the late 80s( Can't remember the name).


Featured Pinch Tips Video

Prep:

20 Min

Cook:

35 Min

Ingredients

1 large
yellow onion chopped
2 clove
minced garlic
3 large
zucchini- chopped
5 1/2 c
chicken/vegetable stock or as needed
1 Tbsp
salt or to taste
1 tsp
black pepper
2 Tbsp
olive oil, extra virgin

Directions Step-By-Step

1
Heat oil in a large heavy bottomed pot. Add in onions & saute until translucent, then add in garlic & saute a little longer( be careful not to burn the garlic). Then add in the chopped Zucchini & stir until its all coated with the oil. Slowly add in the chicken stock until it covers all the vegetables in the pot, add in salt & pepper, cover , bring it to a boil & simmer for at least 20 mins or until the Zucchini is soft. Then use your Immersion Blender & blend your soup until it is well blended & creamy.
At this point you can serve with a garnish of: Bacon Bits, Grated Cheese, Croutons, or anything your heart desires.
This soup can be served hot or cold & it freezes well.

About this Recipe

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy