Zucchini Soup Recipe - Allrecipes.com
Zucchini Soup Recipe
  • READY IN 40 mins

Zucchini Soup

Recipe by  

"My boyfriend typically does not like zucchini but loved this soup. Gluten-free, nightshade-free, dairy-free."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    40 mins

Directions

  1. Combine zucchini, onions, garlic, and 2 tablespoons water in a non-stick pan over medium heat; cook until zucchini are softened, 5 to 10 minutes. Add remaining water and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and cool.
  2. Pour zucchini mixture into a food processor no more than half full. Cover and pulse a few times before leaving on to blend. Puree in batches until smooth. Season soup with salt and garnish with chives.
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Reviews More Reviews

Most Helpful Positive Review
Sep 12, 2013

If you are looking for something that's not too bold for a starter to a main course this is it. I was pleasantly surprised with the results of this soup. Easy to make and healthy. I used garlic salt to taste, otherwise followed the recipe. I wasn't quite sure how to serve this warm or cold but either way it is good. Instead of a food processor I made quick work of it with my stick blender. Thank you Cassie.

 
Most Helpful Critical Review
Nov 05, 2013

Not good at all.

 
Jun 10, 2015

This is a great recipe. It is exactly what is written: zucchini soup. I use this recipe often. I don't follow the directions exactly. I put all the ingredients in my pressure cooker for 10 minutes then used an immersion blender. Even my kids, who usually don't like vegetable soups, like it. I top it off with croutons and parmesan. If you like simple yet authentic tasting recipes, this is for you! Thanks for sharing.

 
Jul 30, 2015

A good recipe which everybody can add things to to give it a zest. I do about the same thing which i serve in tiny glasses for the aperitif, some with grilled 'pignons' (=pine nuts but i don't know the name in english!), some with pieces of fried bacon, some with cubed black olives ... It's a good way to use the stuff from the garden and people eat healthy stuff instead of stuffing themselves with usual salty apéritif food. I do the same with tomatoes.

 
Jul 18, 2015

Yum

 
Aug 20, 2014

I like the concept but felt it needed "more." I added some crumbled cheese after it was done and thought that helped improve it.

 
Jun 26, 2014

I used UNSALTED Kitchen Basics vegetable stock instead of water to give more flavor. I also added cilantro which I love in all soup, you could add ANY herb you like in addition to the chives. One last addition; 5 clove. Hope these tweaks inspire you.

 
Oct 01, 2013

Completely tasteless, even after adding crushed red pepper, extra garlic, butter, and even some light cream. There's no way to fix it.

 

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Nutrition

  • Calories
  • 56 kcal
  • 3%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.5 g
  • < 1%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 24 mg
  • < 1%

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

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About the Cook

Cassie
6 Followers 0 Saved Recipes
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