Garlic-Zucchini Soup

Lynette !


It's that time of year again! Flooded with zucchini from my small backyard garden. Mixing it in with the garlic and potato I can even get kids to eat it!


★★★★★ 1 vote

15 Min
40 Min
Stove Top


  • 1 medium
    onion, chopped
  • 2 Tbsp
    butter, melted
  • 6 c
    thinly sliced zucchini (about 2 pounds)
  • 4 c
    chicken broth
  • 4 clove
    garlic, crushed
  • 1 1/2 tsp
    red wine vinegar
  • 1/4 tsp
    freshly ground black pepper
  • 2 medium
    red potatoes, peeled and thinly sliced
  • 8 oz
    sour cream
  • 3 Tbsp
    chopped green onions

How to Make Garlic-Zucchini Soup


  1. Saute the onion in butter in a Dutch oven over medium heat and tender and translucent. Add the zucchini and the next 4 ingredients; bring to a boil. Add the potato; cover and reduce the heat. Simmer for 30 minutes or until the potatoes are tender.
  2. Position the knife blade in a food processor bowl; add half of the zucchini mixture, and process 30 seconds or until smooth. Repeat with the rest of the zucchini mixture. Alternatively you can use your immersion blender. Serve the soup warm, or cover and chill.
  3. To serve, put the soup in individual soup bowls and top each serving with sour cream. Garnish with chopped green onions.

Printable Recipe Card

About Garlic-Zucchini Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Healthy
Hashtag: #zucchini

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