Reviewed: Oct. 24, 2009

Really enjoyed this recipe. I added a little curry, just because we all love curry.

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Reviewed: Oct. 7, 2009

I loved it (great flavor) but the husband said it was "different". However, he likes anything with meat and chunky. Bisque just wasn't his thing. With that being said, I give it four stars. Thanks, and will make again for company and special occaisions.

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Angel

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Reviewed: Oct. 5, 2009

This was yummy. I also chopped the zuchinni (easier), sauteed it with the onion and used only 1/4 cup of butter. Everyone ate it up. It's similar to cream of broccoli soup I think.

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AF22

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Reviewed: Aug. 24, 2009

I chopped my zucchini and used fresh basil as well. I used a whole medium one (probably 4 + cups of zucchini). Fill the pot up, it all cooks down and releases liquids anyway. I only used half the butter with the onions, and omitted the cream in the second batch. (doesn't seem to need extra fat, it's good as is) Also, I added some ground cayenne pepper and serve it over plain white rice. Great way to use up those plentiful zucchinis! I am making several batches and freezing them to enjoy later.

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BALTRUE

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2009

This is an awesome recipe! I ended up sauting the onions and zucchini (chopped, not grated) in the butter first until slightly browned and all the liquid was gone, using fresh basil instead of dried, and adding whole milk instead of cream. I also added fresh diced tomato to the soup as a garnish which gave it a nice flavor and texture contrast. The soup was so smooth and flavorful. I'd definitely make it again. Thanks for the recipe!

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Anne

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Reviewed: Jun. 11, 2008

Very flavourful recipe! I made a few modifications though: I sauteed the onions and the zucchini in a little olive oil instead of butter, and I used half the cream. Btw, the cream I used was 5% but it still made a nice, creamy and tasty soup...

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Camila T.

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Apr. 13, 2008

Very quick, easy, nutritious, healthful, delicious. Makes a good 1st course or for a meal, serve with salad and bread. I used an immersion blender right in the pot to puree (so much easier than a blender!). I used 2% milk instead of cream. I doubled recipe and used 5 medium-large zucchini to equal 5 cups. I added a little garlic powder/granules. Would be good with fresh croutons sprinkled on top. Almost tastes like cream of broccoli soup. My 3 y.o. daughter loved it. I wondered if it's necessary to shred the zucchini since you'll be pureeing it; next time I'll just cube.

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Tanya C

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: Dayton, Iowa, USA

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Reviewed: Mar. 3, 2008

I thought this was great! I was surprised how flavorful it is. Even my husband (big meat eater) liked it. I used low fat milk instead of cream and it worked great. It was enough for me as a meal but it would be a great first course for entertaining or just served with a sandwich for lunch.

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