This is the zucchini soup I remember my mom cooking on a hot summer afternoon when I was young. Cream can be used in place of milk for a creamier texture. Use summer squash for some or all of the zucchini if you have it and want to try it.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt margarine in a pot over medium heat. Cook and stir onions in melted margarine until translucent, 5 to 7 minutes. Transfer onions to a blender with a slotted spoon, leaving pot on heat.

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  • Cook and stir zucchini in the pot until tender, 7 to 10 minutes. Pour 1 cup chicken stock over the zucchini; stir. Add zucchini and stock mixture to the blender.

  • Blend onions, zucchini, and stock until smooth; return mixture to the pot. Add remaining chicken stock and milk to the mixture; stir. Season with salt and pepper. Cook until heated through, about 5 minutes.

Nutrition Facts

194 calories; protein 6.3g 13% DV; carbohydrates 27.2g 9% DV; fat 7.3g 11% DV; cholesterol 9.9mg 3% DV; sodium 1062.3mg 43% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
03/23/2015
This is a fresh soup but a bit more onion than zucchini. I ended up adding an extra zucchini in the end to balance the flavour. I think the next time I will use 1 onion and 3 cups of zucchini. Thank you THX1441for the recipe. Read More
(1)