Quick Creamy Zucchini Soup Recipe - Allrecipes.com
Quick Creamy Zucchini Soup Recipe
  • READY IN 35 mins

Quick Creamy Zucchini Soup

Recipe by  

"This is one of my favorite soups! It's my grandma's recipe that she just handed down to me this year in celebration of my garden producing enough zucchini for a small army! It's creamy and filling but mild. This soup can be frozen."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Stir zucchini, water, salt, and basil together in a pot; bring to a boil, reduce heat to medium-low, and simmer until zucchini is tender, about 15 minutes.
  2. Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Puree in batches.
  3. Whisk warm milk, flour, and salt together in a bowl until smooth.
  4. Melt butter in a skillet over medium heat. Cook and stir onion in melted butter until translucent, 5 to 7 minutes. Pour pureed zucchini and milk mixture into the skillet; bring to a boil while stirring continually. Season with pepper.
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Reviews More Reviews

Most Helpful Positive Review
Jun 25, 2014

I saw this in the allrecipies magazine and I just knew I had to try it! The first time I made it I thought it was pretty awesome but it had too much of a floury taste for my liking. Thankfully I have a coworker who is like a human version of Ratatouille and immediately made suggestions that made this soup super brilliant! So here is what I do: 1) stir zucchini, onion, water, salt, basil, 1/2 tsp of black pepper and 3 tsp of chicken bouillon together in a pot; bring to a boil, reduce heat to medium-low, and simmer until zucchini is tender 2)puree mixture 3)pour mixture back into pot, add 1 cup of heavy whipping cream and bring to a boil. thats it. super simple and it was a big hit at our potluck :D I hope someone finds this modified version helpful. cheers!

Most Helpful Critical Review
Aug 16, 2014

I followed the recipe as written, and I found the end product extremely bland. I think with addition of some garlic and extra basil and salt, this could be ok. I tried to fix the soup after it was finished by adding those ingredients in and overdid it (my own fault) and ended up just dumping the whole thing, it was that bad. I have plenty more zucchini to try again! I'll update this review if I decide to try this recipe again, but I think I will try some of the other recipes on this site first.


12 Ratings

Aug 30, 2014

This is pretty yummy! I doubled everything, and instead of mixing the flour and milk, I sauteed the onions in butter, added the flour to make a roux, then added the milk and a pinch of nutmeg to that and heated until the milk was thickened. Then I added the milk/onion mixture to the zucchini and brought back to a boil. It thickened nicely, but isn't too thick and doesn't have a floury taste. I also hit the zucchini with my stick blender after it was soft rather than putting it into the blender Great way to use up some of my many zucchinis!! Thanks for the recipe!

Jun 10, 2014

Very good, when made with reviewers suggestions. I upped the zucchini to 6c., and lowered the flour to 2T. Added a small amont of seasoned salt and garnished with cooked bacon pieces.

May 21, 2014

Saw this in the mag and had zucchini in the fridge. Excellent for its simplicity. These are really all the spices you need. But I would add more zucchini as it cooks down quite a bit and I even used more than the 4cups. And definitely go less on the flour. 3tbsp almost ruins it. 2 med/small zucchini made about 6cups so I will try with at least 8cups next time and no more than 2tbsp flour max. Flavor is delicate so don't overspice. Flavor will develop after sitting a bit. I ended up adding a dash more basil along with the pepper in the end. Perfect recipe size for 1 person. You will not get sick of it before it is gone.yum.

Nov 05, 2013

This was really good. Only change was more zucchini. I thought this soup would be boring, but I really liked the zucchini and basil combo

Jun 23, 2015

This recipe was easy and healthier than most "creamy" soups. I made the following changes: I doubled the recipe and used chicken broth instead of water and cut the salt by half. I also made a roux with butter, onion powder (didn't have fresh on hand) then added almond milk instead of regular. Once it was thickened, I added it to the zucchini mixture and seasoned with nutmeg and black pepper. My immersion blender worked great to purée the soup...no mess or transferring hot liquids!

Jul 23, 2014

My husband doesn't usually like cream soups but loved this one. I will make this one again and again


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  • Calories
  • 182 kcal
  • 9%
  • Carbohydrates
  • 15 g
  • 5%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 852 mg
  • 34%

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

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About the Cook

Kelsey Leman
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