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Creamy Zucchini Soup

Rated as 4.03 out of 5 Stars

"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."
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Ingredients

1 h servings 159 cals
Original recipe yields 6 servings

Directions

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  1. 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.
  2. Pour the vegetable stock into the skillet. Bring to a boil, reduce heat to low, and simmer 35 minutes.
  3. In a blender, process the soup and cottage cheese until smooth. Season with salt and pepper to serve.

Nutrition Facts


Per Serving: 159 calories; 10.9 g fat; 8.8 g carbohydrates; 9.5 g protein; 8 mg cholesterol; 243 mg sodium. Full nutrition

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Reviews

Read all reviews 26
  1. 33 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 sid...

Most helpful critical review

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 th...

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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 sid...

Very good, but WAY WAY WAY too much crushed red pepper. It totally overwhelmed the flavor.

OUTSTANDING! very tasty. now it's time to think of what to add, maybe carrots?

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 ...

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.

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.

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 ...

Really nice flavors but way too much crushed red pepper. 1 tsp would be plenty!

i exchanged the zucchini for asparagus, and it was delicious