Cream of Zucchini Soup

Cream Of Zucchini Soup Recipe

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Lily Mathews


I started making this soup when I had an abundance of Zucchini & the best part is there is no cream in it. My friends & family love it. I actually got this recipe from a Woman's Country magazine in the late 80s( Can't remember the name).


★★★★★ 1 vote

20 Min
35 Min


  • 1 large
    yellow onion chopped
  • 2 clove
    minced garlic
  • 3 large
    zucchini- chopped
  • 5 1/2 c
    chicken/vegetable stock or as needed
  • 1 Tbsp
    salt or to taste
  • 1 tsp
    black pepper
  • 2 Tbsp
    olive oil, extra virgin

How to Make Cream of Zucchini Soup


  1. Heat oil in a large heavy bottomed pot. Add in onions & saute until translucent, then add in garlic & saute a little longer( be careful not to burn the garlic). Then add in the chopped Zucchini & stir until its all coated with the oil. Slowly add in the chicken stock until it covers all the vegetables in the pot, add in salt & pepper, cover , bring it to a boil & simmer for at least 20 mins or until the Zucchini is soft. Then use your Immersion Blender & blend your soup until it is well blended & creamy.
    At this point you can serve with a garnish of: Bacon Bits, Grated Cheese, Croutons, or anything your heart desires.
    This soup can be served hot or cold & it freezes well.

Printable Recipe Card

About Cream of Zucchini Soup

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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