Cream of Zucchini Soup - Andelin Style

Cream Of Zucchini Soup - Andelin Style Recipe

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Marie Holfeltz


My next door neighbor and friend gave me this recipe that comes from the Andelin, a restaurant that was in St. George a number of years back. She said it was really good. She was right! Not only is it REALLY good, it is REALLY fast and easy too. Perfect for family or company.


★★★★★ 1 vote

10 Min
20 Min


  • 1/2 lb
    onions (2 medium)
  • 2 Tbsp
    butter, melted
  • 1 1/2 lb
  • 3-4 c
    chicken broth, unsalted
  • 1/2 c
    half and half
  • 1/8 tsp
    black pepper
  • 1/8 tsp
  • 1/8 tsp
  • pinch
    cayenne pepper
  • ·
    grated cheddar cheese

How to Make Cream of Zucchini Soup - Andelin Style


  1. Dice onions and cook in melted butter, in heavy saucepan, over medium heat until translucent and soft but not browned
  2. While onion is cooking, wash and slice zucchini in 1/4 inch slices
  3. Add zucchini and chicken broth to onions in saucepan and bring to boil, then reduce to simmer and cook 15 minutes or until squash is tender
  4. Add seasonings. Put mixture in blender and puree until smooth. Be sure to put blender lid on tight and use towel to prevent burns
  5. Pour pureed soup back into saucepan. Add half and half and stir. Adjust seasonings to taste and reheat but DO NOT BOIL
  6. Serve immediately garnished with croutons and grated white cheddar cheese

Printable Recipe Card

About Cream of Zucchini Soup - Andelin Style

Course/Dish: Cream Soups
Other Tag: Quick & Easy
Hashtag: #zucchini

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