Creamy Zucchini Garlic Soup

Donna Graffagnino


Don't let the amount of garlic scare you, this comes out with a nice but not overpowering garlic flavor which pairs wonderfully with the zucchini.
This soup is delicious as soon as it's made but it's so much better the next day!


★★★★★ 1 vote

15 Min
30 Min
Stove Top


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4 Tbsp
9 large
cloves garlic, sliced
1 large
onion, sliced
4 medium
zucchini, sliced or diced, peeled is optional
4 c
chicken broth
1/2 tsp
ginger paste or gound ginger
2 tsp
creole seasoning (tony cacherie's)
salt and white pepper to taste

How to Make Creamy Zucchini Garlic Soup


  • 1Melt the butter in a heavy 4-quart pot over medium heat. When it foams, add the sliced garlic and onions and cook on low heat for about 20 minutes, or until the onion is soft and translucent. Don't let the garlic brown.
  • 2Add the zucchini to the onions and garlic and cook until it begins to soften, about 10 minutes.
  • 3Add the chicken broth and bring to a low boil. Reduce heat and simmer at a medium-low heat for 45 minutes.
  • 4Remove from heat and blend zucchini with an immersion blender until creamy. You can also transfer, in batches, mixture to a blender to puree. Let mixture cool a bit before blending in mixer and only fill blender 1/2 full per batch.
  • 5Add ginger, white pepper, and creole seasoning. Taste before adding salt, it may not need it.

    Ladle into a bowl and serve with garlic bread.

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