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Light and Creamy Zucchini Soup

Light and Creamy Zucchini Soup


"Lots of zucchini this year, and I love soup. So what better than to make a zucchini soup? This is a light version, since I am watching my weight. If I were not, I would have used heavy cream and a lot more Romano cheese! Add or subtract any veggies you want. Corn and green beans would also be good. This comes out so creamy and rich tasting, you would never know how light in calories it is."
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45 m servings 239 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 749 mg
  • 30%

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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  1. Heat olive oil in a pot over medium heat. Cook and stir onion and carrots in hot oil until the onion is translucent, about 5 minutes. Add zucchini; continue cooking until the zucchini begins to soften, about 5 minutes more. Pour chicken broth over the zucchini mixture, place a cover on the pot, and bring to a boil and cook for 8 minutes. Stir spinach into the mixture; continue cooking until the zucchini is tender, about 2 minutes more.
  2. Mash the zucchini mixture with a potato masher until a desired texture is achieved. Pour potato soup into the zucchini mixture; bring to a simmer and cook for 5 minutes. Stir half-and-half and Pecorino Romano cheese into the zucchini mixture; stir. Continue cooking until heated through completely, 2 to 3 minutes.

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Read all reviews 4
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This was a LITTLE bland, but I added a dash of chili pepper, s&p, and a few shakes of garlic powder along with an extra half-cup of Parmesan (oh, I used Parmesan instead of Romano since there wa...

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So delicious out of all the zucchini recipes we tried this week. This was the family favorite. Even the kids liked it :) I added a clove of garlic next time I might add 2 but other than that re...

This was wonderful! And I don't even like zucchini. Used the whole bag of spinach and 2 onions. Added 1 T. garlic powder and 15 grinds of black pepper.

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