Reviewed: Sep. 30, 2011

I tried this recipe to use a "gifted" zucchini. I usually arm myself with holy water and a cross when visiting zucchini growers. However, I found myself humbly asking for more of them to make more of this soup. Not only did we like the soup, my 3 year old granddaughter asks for it. I plan to freeze individual servings before adding the cream (I'll add the cream when reheating). Thanks for posting your recipe!

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Reviewer:

Pam G

Reviewed: Sep. 20, 2011

Quite good but not amazing. A tasty and quick way to use some of the garden zucchini. I will make it again. I used one garden zucchini about a foot and a half long, but I probably could have used more zucchini. Next time I will add some pressed garlic in with the onion like was recommended because I ended up adding garlic powder in the end anyway. I added the following ingredients: -about 1/2 tsp each oregano and garlic powder and about 1/8 tsp of red pepper flakes with the spices. -a can of drained garbanzo beans and a little water with the zucchini and pureed it along with everything else. I did this to add some protein and a little more fiber to the soup. -I also used 2 percent milk instead of the cream. -I served it with some chopped leftover lemon chicken and sour cream. I plan on freezing the leftovers in single serve portions to heat up in the microwave and eat during the winter and after my baby is born. Yes, I will make this again.

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Reviewer:

melodies

Reviewed: Aug. 30, 2011

So SO good!!! I added 2 cloves of garlic, and substituded whole milk for the cream. And one other addition, to thicken the soup I added 1/3- 1/2 cup of potato flakes just at the end and pureed again with a hand blender. YUMMY! I will make this again for sure.

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Reviewer:

picturethis81

Reviewed: Aug. 29, 2011

I loved this but DH barely liked it - not exactly sure why because he likes zucchini & soups generally - but it was a nice way to help keep up with excess zucchinis, I'll make it again :) I used half the butter and added garlic, that's the only changes - oops I used half & half also. Yum!! I thought the flavor was better than I anticipated :)

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Reviewer:

Jodi

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Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: Aug. 10, 2011

I just made this recipe the other day trying to use up my abundance of zucchini and I was SO surprised by the taste of this soup! It was fantastic! My 9 year old ate THREE bowls of it! The only thing I did different was I was out of onions, so I just used onion powder, and I did not have any cream on hand, so I substituted it with 2% milk and added a bit of cream cheese to thicken it. It turned out mighty tasty!! Will definately be making it again! Thanks!

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Reviewer:

applgrl

Reviewed: Jul. 24, 2011

The nutmeg and basil really make this tasty. I used skim milk because that's all I had and it was still delicious.

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Sabastianni

Reviewed: Jul. 14, 2011

I like zucchini, but did not care for this soup.

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Reviewer:

Stacy.Cape.Coral

Reviewed: Jul. 7, 2011

Amazingly good! Even my zucchini hater loved it! I substituted milk and chicken bullion cubes. Easy and delicious!

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Reviewer:

aahogg

Reviewed: Jun. 15, 2011

Good stuff! I also threw in a summer squash since i had it and used 2% milk since that's all i had. I found it wasn't necessary to shread the veggies since i was going to blend anyway - saved a step. thanks for a nice way to use all of our extra zucchini!

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Reviewer:

ICKNAMY

Cooking Level: Expert

Home Town: Newport, New Hampshire, USA

Living In: Cypress, Texas, USA

Reviewed: May 9, 2011

I found this soup very boring and flavourless. I tried adding thyme and lemon juice, and finally topped it with parmesean, and even then it was only ok. Very disappointed and won't be making it again. :(

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