Creamy Zucchini Soup Recipe -
Creamy Zucchini Soup Recipe
  • READY IN 1 hr

Creamy Zucchini Soup

Recipe by  

"This is a delicious soup recipe that is great for using up all that extra zucchini you have in the garden. Creamy texture comes from cottage cheese and tofu."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Melt the butter and heat the oil in a large skillet over medium heat. Mix in the onion, and cook 5 minutes. Mix in the zucchini and tofu. Season with red pepper flakes and oregano. Continue to cook and stir 10 minutes, until zucchini is tender.
  2. Pour the vegetable stock into the skillet. Bring to a boil, reduce heat to low, and simmer 35 minutes.
  3. In a blender, process the soup and cottage cheese until smooth. Season with salt and pepper to serve.
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Reviews More Reviews

Most Helpful Positive Review
Apr 23, 2005

Pretty good and hearty soup. I added garlic and more oregano, as well as a little mozarella cheese. I served it with sour cream on top, which was delicious. A good vegetarian main or regular side dish with good taste and unique texture. May be good cold as well, I plan to try it with broccoli instead of zucchini and see how that goes.

Most Helpful Critical Review
Jan 14, 2013

I LOVE spice, but 2 tsp of red pepper rendered the soup practically inedible. Even with a reduced amount of red pepper, there still would have been "something" missing in the flavor. I give this 2-stars as written; it has possibilities, but definitely needs to be doctored for more flavor.


32 Ratings

Jun 18, 2005

Very good, but WAY WAY WAY too much crushed red pepper. It totally overwhelmed the flavor.

Jul 22, 2006

OUTSTANDING! very tasty. now it's time to think of what to add, maybe carrots?

Apr 26, 2008

Fabulous recipe! I love spicy food so the red pepper flakes were just my style. Anybody sensitive to spicy foods should leave the pepper flakes out. It's a great soup! I added a dollop of sour cream with the cottage cheese. I plan to thicken it up to drizzle over steamed or cold veggies! I forgot...I'm on a diet, so I used Pam instead of butter. I also used just 1/4 cup of low fat cottage cheese and a small dollop of low fat sour cream.

Jul 22, 2008

This is really good. I just added more spice and grated zucchini to put in the soup and make it thicker. But nice and low cal.

Nov 09, 2008

I loved this soup. It can be a meal all on its own. I did add a chicken thigh and carrot to it with the broth and blended it altogether at the end.

Jul 21, 2008

I just tried it yesterday, really good. I used chicken stock instead of vegetable and in the beginning fried some bacon strips and then fried the onion and the rest in the oil that came out of the bacon. Will definately do it again!


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  • Calories
  • 159 kcal
  • 8%
  • Carbohydrates
  • 8.8 g
  • 3%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 308 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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