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Quick Creamy Zucchini Soup

Quick Creamy Zucchini Soup

Kelsey Leman

"This is one of my favorite soups! It's my grandma's recipe that she just handed down to me this year in celebration of my garden producing enough zucchini for a small army! It's creamy and filling but mild. This soup can be frozen."
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Ingredients

35 m servings 182 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 852 mg
  • 34%

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.

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Directions

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  • Prep

  • Cook

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  1. Stir zucchini, water, salt, and basil together in a pot; bring to a boil, reduce heat to medium-low, and simmer until zucchini is tender, about 15 minutes.
  2. Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Puree in batches.
  3. Whisk warm milk, flour, and salt together in a bowl until smooth.
  4. Melt butter in a skillet over medium heat. Cook and stir onion in melted butter until translucent, 5 to 7 minutes. Pour pureed zucchini and milk mixture into the skillet; bring to a boil while stirring continually. Season with pepper.

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Reviews

Read all reviews 14
  1. 15 Ratings

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Most helpful positive review

I saw this in the allrecipies magazine and I just knew I had to try it! The first time I made it I thought it was pretty awesome but it had too much of a floury taste for my liking. Thankfully I...

Most helpful critical review

I followed the recipe as written, and I found the end product extremely bland. I think with addition of some garlic and extra basil and salt, this could be ok. I tried to fix the soup after it w...

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I saw this in the allrecipies magazine and I just knew I had to try it! The first time I made it I thought it was pretty awesome but it had too much of a floury taste for my liking. Thankfully I...

This is pretty yummy! I doubled everything, and instead of mixing the flour and milk, I sauteed the onions in butter, added the flour to make a roux, then added the milk and a pinch of nutmeg t...

Very good, when made with reviewers suggestions. I upped the zucchini to 6c., and lowered the flour to 2T. Added a small amont of seasoned salt and garnished with cooked bacon pieces.

This recipe was easy and healthier than most "creamy" soups. I made the following changes: I doubled the recipe and used chicken broth instead of water and cut the salt by half. I also made a ro...

I followed the recipe as written, and I found the end product extremely bland. I think with addition of some garlic and extra basil and salt, this could be ok. I tried to fix the soup after it w...

Saw this in the mag and had zucchini in the fridge. Excellent for its simplicity. These are really all the spices you need. But I would add more zucchini as it cooks down quite a bit and I even ...

This was really good. Only change was more zucchini. I thought this soup would be boring, but I really liked the zucchini and basil combo

Very mild flavor. If I make it again, I will amp up the seasonings to give it more taste.

I made up a zucchini soup recipe almost like this one. Mine was based on veggies growing in my garden. Instead of basil I use about 1/2 cup chopped cilantro plus I add a couple of cloves of ga...

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