Reviewed: Oct. 9, 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.

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Reviewer:

Lori

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Reviewed: Nov. 9, 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.

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Billie

Cooking Level: Expert

Living In: Jupiter, Florida, USA

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Reviewed: Oct. 29, 2008

I was expecting great things from this recipe because I LOVE succhini. This recipe is ok.

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Bridget

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 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.

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MAYNIE36

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Reviewed: Jul. 21, 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!

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Polarmist

Cooking Level: Expert

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Reviewed: Apr. 26, 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.

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Chanteuse

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Reviewed: Oct. 30, 2007

Well, I liked it but I am the only one at home. I made a whole batch and there are some leftoverswhereas usually there isn't...

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Noro

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Reviewed: Jul. 28, 2007

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

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IVERISEN

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Reviewed: Jul. 22, 2006

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

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Reviewer:

Rob

Cooking Level: Beginning

Home Town: Brockton, Massachusetts, USA

Living In: Denver, Colorado, USA

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Reviewed: Jun. 18, 2005

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

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Reviewer:

PROBRAHN

Cooking Level: Intermediate

Home Town: Winneconne, Wisconsin, USA

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Reviewed: Apr. 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.

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