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


  • 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


  1. Melt 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.
  2. Add the zucchini to the onions and garlic and cook until it begins to soften, about 10 minutes.
  3. Add the chicken broth and bring to a low boil. Reduce heat and simmer at a medium-low heat for 45 minutes.
  4. Remove 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.
  5. Add 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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