Easy Creamy Zucchini Soup

Easy Creamy Zucchini Soup

Karen S

"Creamy soup that is super easy to make in one pot. I have also tried adding a teaspoon of red pepper flakes for a little extra heat."
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45 m servings 116 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 974 mg
  • 39%

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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  • Prep

  • Cook

  • Ready In

  1. Mix zucchini, water, chicken broth, onion, bacon, garlic, salt, pepper, and basil together in a large pot; bring to a boil and cook until the zucchini is tender, about 30 minutes.
  2. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Top with Parmesan cheese to serve.


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delicious soup. I didn't blend up the bacon, but that was only change... other than dummy me forgetting to buy Parmesan cheese. I liked this served cold! And I did add the optional red pepper

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