Zucchini Soup Recipe - Allrecipes.com
Zucchini Soup Recipe
  • READY IN 40 mins

Zucchini Soup

Recipe by  

"My boyfriend typically does not like zucchini but loved this soup. Gluten-free, nightshade-free, dairy-free."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Combine zucchini, onions, garlic, and 2 tablespoons water in a non-stick pan over medium heat; cook until zucchini are softened, 5 to 10 minutes. Add remaining water and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and cool.
  2. Pour zucchini mixture into a food processor no more than half full. Cover and pulse a few times before leaving on to blend. Puree in batches until smooth. Season soup with salt and garnish with chives.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 40 mins
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Reviews More Reviews

Sep 12, 2013

If you are looking for something that's not too bold for a starter to a main course this is it. I was pleasantly surprised with the results of this soup. Easy to make and healthy. I used garlic salt to taste, otherwise followed the recipe. I wasn't quite sure how to serve this warm or cold but either way it is good. Instead of a food processor I made quick work of it with my stick blender. Thank you Cassie.

 
Nov 05, 2013

Not good at all.

 
Jun 04, 2014

This is a great recipe. It is exactly what is written: zucchini soup. Great starter for dinner indeed. I didn't follow the directions exactly. I put all the ingredients in my pressure cooker for 10 minutes then used an immersion blender. Even my kids, who usually don't like vegetable soups, liked it. I topped it off with croutons and parmesan. If you like simple yet authentic tasting recipes, this is for you! Thanks for sharing.

 
Jun 26, 2014

I used UNSALTED Kitchen Basics vegetable stock instead of water to give more flavor. I also added cilantro which I love in all soup, you could add ANY herb you like in addition to the chives. One last addition; 5 clove. Hope these tweaks inspire you.

 
Oct 01, 2013

Completely tasteless, even after adding crushed red pepper, extra garlic, butter, and even some light cream. There's no way to fix it.

 

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Nutrition

  • Calories
  • 56 kcal
  • 3%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.5 g
  • < 1%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 120 mg
  • 5%

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

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About the Cook

Cassie
6 Followers 0 Saved Recipes
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