Creamy Zucchini Soup

Rating: 4.06 stars
35 Ratings
  • 5 star values: 12
  • 4 star values: 15
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0

This is a delicious soup recipe that is great for using up all that extra zucchini you have in the garden. Creamy texture comes from cottage cheese and tofu.

By AnnaBanana

Gallery

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Melt the butter and heat the oil in a large skillet over medium heat. Mix in the onion, and cook 5 minutes. Mix in the zucchini and tofu. Season with red pepper flakes and oregano. Continue to cook and stir 10 minutes, until zucchini is tender.

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  • Pour the vegetable stock into the skillet. Bring to a boil, reduce heat to low, and simmer 35 minutes.

  • In a blender, process the soup and cottage cheese until smooth. Season with salt and pepper to serve.

Nutrition Facts

Per Serving:
159 calories; protein 9.5g; carbohydrates 8.8g; fat 10.9g; cholesterol 7.9mg; sodium 243.4mg. Full Nutrition
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Reviews (27)

Read More Reviews

Most helpful positive review

GREENCHI2020
Rating: 4 stars
04/23/2005
Pretty good and hearty soup. I added garlic and more oregano as well as a little mozarella cheese. I served it with sour cream on top which was delicious. A good vegetarian main or regular side dish with good taste and unique texture. May be good cold as well I plan to try it with broccoli instead of zucchini and see how that goes. Read More
Helpful
(14)

Most helpful critical review

KatMac
Rating: 2 stars
01/14/2013
I LOVE spice but 2 tsp of red pepper rendered the soup practically inedible. Even with a reduced amount of red pepper there still would have been "something" missing in the flavor. I give this 2-stars as written; it has possibilities but definitely needs to be doctored for more flavor. Read More
Helpful
(1)
35 Ratings
  • 5 star values: 12
  • 4 star values: 15
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
GREENCHI2020
Rating: 4 stars
04/23/2005
Pretty good and hearty soup. I added garlic and more oregano as well as a little mozarella cheese. I served it with sour cream on top which was delicious. A good vegetarian main or regular side dish with good taste and unique texture. May be good cold as well I plan to try it with broccoli instead of zucchini and see how that goes. Read More
Helpful
(14)
PROBRAHN
Rating: 4 stars
06/18/2005
Very good but WAY WAY WAY too much crushed red pepper. It totally overwhelmed the flavor. Read More
Helpful
(10)
Rob
Rating: 5 stars
07/22/2006
OUTSTANDING! very tasty. now it's time to think of what to add maybe carrots? Read More
Helpful
(9)
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Chanteuse
Rating: 4 stars
04/27/2008
Fabulous recipe! I love spicy food so the red pepper flakes were just my style. Anybody sensitive to spicy foods should leave the pepper flakes out. It's a great soup! I added a dollop of sour cream with the cottage cheese. I plan to thicken it up to drizzle over steamed or cold veggies! I forgot...I'm on a diet so I used Pam instead of butter. I also used just 1/4 cup of low fat cottage cheese and a small dollop of low fat sour cream. Read More
Helpful
(8)
MAYNIE36
Rating: 4 stars
07/22/2008
This is really good. I just added more spice and grated zucchini to put in the soup and make it thicker. But nice and low cal. Read More
Helpful
(7)
Billie
Rating: 4 stars
11/09/2008
I loved this soup. It can be a meal all on its own. I did add a chicken thigh and carrot to it with the broth and blended it altogether at the end. Read More
Helpful
(3)
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Julie Verpoort
Rating: 4 stars
07/22/2008
I just tried it yesterday really good. I used chicken stock instead of vegetable and in the beginning fried some bacon strips and then fried the onion and the rest in the oil that came out of the bacon. Will definately do it again! Read More
Helpful
(3)
IVERISEN
Rating: 4 stars
07/28/2007
Really nice flavors but way too much crushed red pepper. 1 tsp would be plenty! Read More
Helpful
(3)
Lori
Rating: 4 stars
10/09/2009
If your garden over produced zucchini you need to make this great tasting soup. Even my husband who doesn't like green things liked it very much. Maybe because it is a little spicy. Read More
Helpful
(2)
KatMac
Rating: 2 stars
01/14/2013
I LOVE spice but 2 tsp of red pepper rendered the soup practically inedible. Even with a reduced amount of red pepper there still would have been "something" missing in the flavor. I give this 2-stars as written; it has possibilities but definitely needs to be doctored for more flavor. Read More
Helpful
(1)
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