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Zucchini Soup with Farina

Rated as 4.5 out of 5 Stars

"This is, by far, my family's favorite soup. It can be served either hot or cold. We love to make huge batches when the zucchini in our garden is in season and then we freeze the extra. Awesome with a loaf of crusty bread for dipping!"
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Ingredients

35 m servings 274 cals
Original recipe yields 4 servings

Directions

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  1. Melt butter in a saucepan over medium heat. Cook and stir onion and green onion in hot butter until softened, about 5 minutes. Add chicken broth, zucchini, vinegar, and dill to the saucepan; bring to a boil. Gradually pour farina into the broth mixture while stirring. Reduce heat to low, loosely cover saucepan, and cook broth mixture at a simmer until the zucchini is tender, about 15 minutes more.
  2. Blend soup with an immersion blender until smooth. Add cream cheese and blend again until the cheese is fully incorporated.

Nutrition Facts


Per Serving: 274 calories; 19.6 g fat; 18.5 g carbohydrates; 7.2 g protein; 61 mg cholesterol; 1701 mg sodium. Full nutrition

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Reviews

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I thought this was very tasty... a mild soup so if you like a little zip, add a dash of spice. Only change I made was to use cream of rice instead of cream of wheat as I had a box of that in the...

OMG I just tasted the finished recipe and it is delicious.thanks timnlia.