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.


☆☆☆☆☆ 0 votes

10 Min
20 Min


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

How to Make Dilled Zucchini Cream Soup


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

Printable Recipe Card

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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