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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Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins
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Reviews More Reviews

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!

 
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.

 

8 Ratings

Jun 17, 2014

I made it straight from the recipe and it was fabulous! I was worried it would not be enough water, but it turned out perfectly. the second time I made it I didn't have any basil, but did have fresh sage so I used that. It was awesome as well! The third time I made it (yes, I liked it that much) I added some mushrooms to it just for a new spin. I didn't use a blender, but instead used my immersible blender stick, which worked out perfectly. This is so yummy and light (if you use the milk, not the cream as other have suggested...)

 
Jun 15, 2014

Thank you KelseyJo. Love it just as is - but tried it with 1 cup heavy whipping cream in place of 1 cup of milk. YUMMMM! Next time I think I'll try replacing both cups of milk with the cream.

 
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.

 
Apr 07, 2014

Made this it's sooooooooo good! You should definitely try it! I think I made mines a little too thick :( but next time it's going to be a winner!!! Made it for my dad because he was sick and he loved it!!!

 
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

 

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Nutrition

  • 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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