Real Recipes From Real Home Cooks ®

dilled zucchini cream soup

Recipe by
Barbara Kelly
Rising Sun, MD

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.

yield 8 serving(s)
prep time 10 Min
cook time 20 Min
method Saute

Ingredients For dilled zucchini cream soup

  • 8 md
    zucchini
  • 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.
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