Zucchini Soup

Zucchini Soup

9
Cassie 6

"My boyfriend typically does not like zucchini but loved this soup. Gluten-free, nightshade-free, dairy-free."
Saved
Save
I Made it Rate it Share Print

Ingredients

40 m servings 56 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 56 kcal
  • 3%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 24 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

9
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

Not good at all.

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 ...

This is a great recipe. It is exactly what is written: zucchini soup. I use this recipe often. I don't follow the directions exactly. I put all the ingredients in my pressure cooker for 10 m...

Not good at all.

A good recipe which everybody can add things to to give it a zest. I do about the same thing which i serve in tiny glasses for the aperitif, some with grilled 'pignons' (=pine nuts but i don't k...

I like the concept but felt it needed "more." I added some crumbled cheese after it was done and thought that helped improve it.

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. On...

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

Bland. Just really bland. I had to add an awful lot of salt, root ginger and soup bouillon to make it just about passable.