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Zucchini Soup

Rated as 3.45 out of 5 Stars

"My boyfriend typically does not like zucchini but loved this soup. Gluten free, nightshade free, dairy free."
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Ingredients

40 m servings 56 cals
Original recipe yields 4 servings

Directions

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  1. Combine zucchini, onions, garlic, and 2 tablespoons water in a non-stick pan over medium heat; cook until zucchini are softened, 5 to 10 minutes. Add remaining water and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and cool.
  2. Pour zucchini mixture into a food processor no more than half full. Cover and pulse a few times before leaving on to blend. Puree in batches until smooth. Season soup with salt and garnish with chives.

Nutrition Facts


Per Serving: 56 calories; 0.5 g fat; 11.8 g carbohydrates; 3.4 g protein; 0 mg cholesterol; 62 mg sodium. Full nutrition

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Reviews

Read all reviews 10
  1. 11 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

If you are looking for something that's not too bold for a starter to a main course this is it. I was pleasantly surprised with the results of this soup. Easy to make and healthy. I used garlic ...

Most helpful critical review

I did not care for this recipe.

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If you are looking for something that's not too bold for a starter to a main course this is it. I was pleasantly surprised with the results of this soup. Easy to make and healthy. I used garlic ...

This is a great recipe. It is exactly what is written: zucchini soup. I use this recipe often. I don't follow the directions exactly. I put all the ingredients in my pressure cooker for 10 m...

I did not care for this recipe.

A good recipe which everybody can add things to to give it a zest. I do about the same thing which i serve in tiny glasses for the aperitif, some with grilled 'pignons' (=pine nuts but i don't k...

I like the concept but felt it needed "more." I added some crumbled cheese after it was done and thought that helped improve it.

I used UNSALTED Kitchen Basics vegetable stock instead of water to give more flavor. I also added cilantro which I love in all soup, you could add ANY herb you like in addition to the chives. On...

I did not care for this recipe, even after adding crushed red pepper, extra garlic, butter, and even some light cream. Not enough flavor.

Just an ok recipe as written. I agree with those who say it is bland. Second time around I modified it by adding a couple of seeded diced jalapenos. Makes a world of difference.