Zucchini Soup with Farina

Zucchini Soup with Farina

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timnlia 0

"This is, by far, my family's favorite soup. It can be served either hot or cold. We love to make huge batches when the zucchini in our garden is in season and then we freeze the extra. Awesome with a loaf of crusty bread for dipping!"
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35 m servings 274 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 1701 mg
  • 68%

Based on a 2,000 calorie diet

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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. Melt butter in a saucepan over medium heat. Cook and stir onion and green onion in hot butter until softened, about 5 minutes. Add chicken broth, zucchini, vinegar, and dill to the saucepan; bring to a boil. Gradually pour farina into the broth mixture while stirring. Reduce heat to low, loosely cover saucepan, and cook broth mixture at a simmer until the zucchini is tender, about 15 minutes more.
  2. Blend soup with an immersion blender until smooth. Add cream cheese and blend again until the cheese is fully incorporated.



I thought this was very tasty... a mild soup so if you like a little zip, add a dash of spice. Only change I made was to use cream of rice instead of cream of wheat as I had a box of that in the...

OMG I just tasted the finished recipe and it is delicious.thanks timnlia.

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