Reviewed: Oct. 22, 2009

This was so good! I had zucchini soup at a cafe last week and wanted to try to duplicate that soup for home. This was a very good match! It was very easy and super flavorful. Don't be afraid to change the herbs and spices to match your taste. I added a little garlic salt and might saute garlic with the onions next time I make this. It will be a fun recipe to play with.

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Jamers

Cooking Level: Expert

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Reviewed: Oct. 22, 2009

Very flavorful without alot of calories! My family loved this soup!!

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Peg

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Reviewed: Sep. 14, 2009

I absolutely love this soup! My mother gave me 2 monsterous zucchinis and I have been trying to figure out a way to use at least one of them up. This worked out great! I had to modify it a bit (only due to the fact that I used what I had on hand)..but it still turned out delicious! Instead of using 2 potatoes, I used some frozen califlower, switched whole milk to skim, and added a little curry to the finished product. Will definately be making again =) Thanks!

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caitlyn

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Reviewed: Dec. 12, 2008

Umm, yum! Also doubled potatoes (used red ones, skin on) and omitted flakes. Used herbes de provence, since that's all I had. Great for dinner and great for lunch the next day!

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lizzyw

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Reviewed: Aug. 30, 2008

Wow! Awesome recipe. I added 1 tsp chili flakes to the broth mixture and they complimented the creamy flavor really well! I also subbed the potato flakes for extra potato. Mmmmm!

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gauvinh

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Reviewed: Aug. 6, 2008

I thought it was delicious and easy to make. We had so much zucchini from our garden so I was happy to come across this recipe.

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Theresa

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Reviewed: Aug. 5, 2008

Very nice! A smooth soup that is just a little different. Don't pass this one up if you have a lot of summer zucchini. It also freezes and thaws well.

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Iheardawho

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Reviewed: Aug. 2, 2008

This is an excellent soup that can be modified easily to fit each person's taste preferences. I added heat with hot peppers & garlic cooked with the onion. I also simplified as others did using 1 dish & chopping up one large zucchini. I also added salt & sour cream to finish with the fresh dill. Will definitely make this again, probably with more changes for variety.

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AEMAZA

Cooking Level: Expert

Home Town: Elkland, Pennsylvania, USA

Living In: Osceola, Pennsylvania, USA

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Reviewed: Jul. 28, 2008

Very good flavor and so easy to make. I started by sauteeing 1/2 large yellow onion and 1 shallot (both chopped very small). Then I SHREDDED an absolutely huge garden zucchini (left skin on...the dark green skin pieces look fun in the ready soup). I also used 4 Idaho potatoes and no flakes. About 1/2 T of fresh thyme and purple basil (each) and the recipe amount of rosemary and white pepper (MUST use white pepper for the great flavor). 2% milk and low-sodium soysauce. Blended everything right in the pot and just love it!

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hooked on recipes

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2007

Absolutely delicious!

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Sarah R-G

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Reviewed: Oct. 25, 2007

Very nice recipe- I added dried dill and sour cream to the soup after it was pureed. Great!

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rebecca

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Reviewed: Oct. 25, 2007

Bland, not much taste. Also I did not like the color of this soup. I helped the flavor by adding 1/2 cup chardonnay, but my husband still thought it wasn't very good. Won't keep this one.

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DECAR48

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Reviewed: Sep. 27, 2007

This was really good. The flavors were great together. I used 4 potatoes instead of flakes just because I don't keep flakes and I had the fresh herbs on hand. Some fresh Italian parsley on top made it a pretty dish. Served it with hot crusty bread and it made a nice stand alone meal for a cool day (with seconds of course!). I also used one pot for start to finish and pureed it with my stick blender in the pot so it was all easy as well as delicious. It is a keeper for us.

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kismetmine

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Reviewed: Aug. 26, 2007

This was good--I served it chilled but I think it would be better warm with a nice crusty bread. Also, I froze a portion of mine for a mere week and when I defrosted it, it was just NOT the same. Anyone freeze it successfully?

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Deirdre

Cooking Level: Intermediate

Home Town: Fairfield, Connecticut, USA

Living In: Redding, Connecticut, USA

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Reviewed: Jul. 16, 2007

Not bad, but not great either. A good use of garden zucchini. It had a good taste, but I didn't like the texture. I only preed half like other reviews said, but if I were to make again (I probably won't though) I would just dice the zucchini and potatoes VERY small and leave them like that. I really like potato soup so I think I would like it better with more potatoes. I wanted to put a dollop of sour cream in the middle but I didn't have any.

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RAYRAYL

Cooking Level: Expert

Living In: Kenosha, Wisconsin, USA

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Reviewed: Jul. 9, 2007

This is excellent. My zucchini crop is abundant this year with the amount of rain we've had here in eastern Texas. I've been using different recipes to put of some of my zucchini crop in the freezer. This is a real winner. My zucchini's are very large so I chopped up what I thought was the equivilent to the 8 called for in the recipe. I added 4 medium sized russet potatos instead of 2 and omitted the flakes. I also cooked it all up in one pot. The only additions I made were a some fresh chopped garlic during cooking and a little dash of salt and some black pepper in the end. Thanks for an excellent recipe.

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LREYNAL

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Wills Point, Texas, USA

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Reviewed: Jul. 6, 2007

I just made this soup today and it was delicious! Here are a few changes I made: I made the soup all in one pot. Instead of sauteeing everything in a skillet and then transferring, I sauteed the onions, potatoes, and zucchinis in a large pot, and then added the milk and water (with chicken soup flavoring) to the mixture. I used an immersion blender instead of a food processor. I didn't have so many zucchinis, so instead I used 4 potatoes, 3 zucchinis, a different amount of water and milk (didn't measure), and instead of soy sauce, I used sherry and worchestershire sauce. I also didn't feel the need to add potato flakes.

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Mirra

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Reviewed: Jan. 25, 2007

looks good and tastes good! I tried it and in the end before I liquidised everything, I added 3 triangles of cream cheese...they give a completely different taste

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Samantha

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Reviewed: Oct. 21, 2006

I was rather suprised how lovely this soup tasted! I didnt add potato flakes and used fresh herbs instead of dried with a touch of mild curry powder, garlic granules and herb salt. Awesome, and my boyfriend who dosn't really like zucchini loved this soup! Excellent way to use up those plentiful zucchini's in the garden - Thanx

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kylie

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Reviewed: Aug. 2, 2006

I am a huge zicchini fan so this was ok for me. But it was rather bland and tasting as if it was just boiled and blended zucchini. Needs a lot of creativity, if I make it again. I saw a zucchini soup recipe with the addition of curry on this site, and that may do the job. Also, I tasted it when it was still hot and that was better and more flavourful than the cold version.

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