Cream of Zucchini Soup Recipe -
Cream of Zucchini Soup Recipe
  • READY IN 45 mins

Cream of Zucchini Soup

Recipe by  

"Vegetarian zucchini soup with Gorgonzola. You can use real cream, but I use a vegan mimic cream to keep the calories down, the Gorgonzola adds enough richness that I don't think it's needed."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  1. Heat the olive oil and margarine together in a large pot; cook and stir the onion in the hot oil and margarine until soft, 5 to 7 minutes. Add the zucchini and season with the oregano, salt, and pepper; continue cooking and stirring until the zucchini is tender, about 10 minutes.
  2. Pour the water into the pot, and stir in the bouillon powder. Bring the liquid to a boil, reduce heat to medium-low, and simmer another 10 minutes. Add the Gorgonzola cheese and allow it to melt into the soup.
  3. Pour the soup into a blender, filling the pitcher no more than halfway full. Secure the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup in the cooking pot. Stir the creamer through the soup before serving hot.
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Reviews More Reviews

Nov 09, 2010

Very good! I used butter instead of oil and margarine. Added garlic and unpeeled potato slices. Substituted evaporated milk and cream for the gorgonzola. And the best was a pinch of anise at the end.

Jan 10, 2011

This soup is phantastic! I omitted the margarine and used only olive oil and used chicken stock instead of the water and bouillon powder. I also used light cream instead of the creamer. I made a larger batch and froze several portions, and they came out great when thawed and heated. Tastes also great with chunks of ham and potatoes in it, for a light lunch, perhaps topped with croutons or toasted almonds. This soup can also be made with Dolcelatte cheese instead of the Gorgonzola, but I prefer the spicier taste of the Gorgonzola.


8 Ratings

Dec 08, 2011

This was very easy and quick to make. Next time I would put a little less gorgonzola in, I found it a little bit too rich. Maybe 2/3 the quantity just to let the flavour of the zucchini come through. A great flavour base though, I'll make it again for sure!

Apr 08, 2013

I made this as written except I used whole milk and chicken bouillon. Very cheap and easy to make. Thank you.

Aug 18, 2011


Jan 29, 2015

This is wonderful for those that love their Blue Cheese. I did half the recipe, since it is just me right now. As far as changes really none, just a couple of subs., butter for the margarine and half-half for the non-dairy creamer. They worked well. I will say, it is very easy and tasty. The only reason I gave it a 4 instead of 5 is that I thought the Blue Cheese over powered the zucchini just a bit(even though I love my Blue Cheese) I just wanted a touch more zucchini flavor to come through.

Sep 27, 2012

OMG!!! This is the best soup I've ever had, hands down! I used butter instead of margarine, used Silk brand creamer and added a good amount of pepper. I thought I'd have enough for lunch tomorrow, but my family gobbled it right up, no leftovers! Thank you Alexy!

Feb 09, 2013

Absolutely love it! Yummi. If you havent try it, try it! ;)


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  • Calories
  • 242 kcal
  • 12%
  • Carbohydrates
  • 11.5 g
  • 4%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 18.6 g
  • 29%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 8.5 g
  • 17%
  • Sodium
  • 418 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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