Cream of Zucchini Soup

Cream of Zucchini Soup


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Welcome back warmer weather with a bowl of this smooth, rich soup filled with fresh zucchini. We suggest garnishing your soup with a sprinkling of grated Parmesan before serving.

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Serving Size / Yield

4 servings


  • 2 Tbs. Butter
  • 3 Medium Zucchinis, roughly chopped
  • 1 Medium Onion, roughly chopped
  • 2 Garlic Cloves
  • 4 C. Vegetable Stock
  • Sea Salt, to taste
  • Ground Black Pepper, to taste
  • 2 Tbs. Heavy Cream

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Melt the butter in a large saucepan over medium heat. Add the zucchini, onion, and garlic, and cook for 4-5 minutes. Stir in the vegetable stock and season to taste with salt and pepper. Bring vegetable mixture to a boil, then reduce heat to low. Cover and let simmer for 20 minutes until zucchini is tender. Remove mixture from heat. Pour into a blender along with the heavy cream, and purée until smooth.

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