Dilled Zucchini Cream Soup

Barbara Kelly


This is one of my "go to" soups. It's so easy to make and easy on the waistline and yet a real winner with a delicate flavor. What I love about it is, you can serve it hot or cold. I have made this for a cold winter night to serve with a salad and a crusty bread and I have served it chilled at an outdoor rehearsal dinner in July. It's always a hit.


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10 Min
20 Min


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8 medium
2 c
low sodium chicken broth
3 clove
garlic, minced
2 c
2% milk
fresh dill

How to Make Dilled Zucchini Cream Soup


  • 1Slice zucchini into chunks.
  • 2Mince garlic. Add garlic and zucchini to a stock pot with chicken broth. Saute until soft
  • 3Puree zucchini, garlic and broth until blended. Pour back into stock pot and add 2 sprigs chopped dill.
  • 4Add milk and heat and stir. Serve with dollop of plain yogurt and snipped dill.
  • 5If you want to serve it cold, instead of reheating the zucchini and broth, chill until cold and serve with yogurt and dill.

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About Dilled Zucchini Cream Soup

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat, Low Sodium
Other Tags: Quick & Easy, Healthy
Hashtags: #low-fat, #low sodium

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