Cream of Zucchini Soup

Anita Hoffman


A soup made of pureed vegetables that turns into a creamy delight.
An amazing, delicious way to use up all that zucchini.
Recipe and photo adapted from


★★★★★ 1 vote

4 to 6
10 Min
25 Min
Stove Top


  • 2
    medium onions, chopped
  • 2 Tbsp
    butter, melted
  • 6
    medium zucchini, sliced (1-1/2 pounds)
  • 3 c
    chicken broth
  • 1/2 c
    half and half cream
  • 1/8 tsp
  • 1/8 tsp
  • ·
    pinch ground red pepper
  • ·
    shredded cheddar cheese to garnish

How to Make Cream of Zucchini Soup


  1. Saute onion in butter in a large saucepan until tender.
    Add the zucchini and broth; stir well.
    Bring to a boil; cover, reduce heat, and simmer 15 minutes or until the zucchini is tender.
  2. Use an immersion blender to puree the zucchini/onion mix, or place in a blender.
    Return the pureed mixture to the saucepan.
    Stir in half and half and seasonings.
    Cook zucchini mixture over medium heat, stirring constantly, until the mixture is thoroughly heated.
    Ladle soup into individual soup bowls.
    Sprinkle evenly with shredded Cheddar cheese.

Printable Recipe Card

About Cream of Zucchini Soup

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American

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