Home > Recipes > Cream of Zucchini Soup

Cream of Zucchini Soup Recipe

"Zucchini is such a plentiful producer during the summer that I made several batches of this soup and freeze it for the two of us," writes Bernice Morris of Marshfield, Missouri. "It's wonderful when cooler weather sets in."

This recipe is:

Quick

[X]

Rate Cream of Zucchini Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cream of Zucchini Soup Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

30 30

Ingredients

1 pound zucchini, cut into 1/2-inch slices
2 cups water
1 medium onion, chopped
1 teaspoon chicken bouillon granules
1/2 teaspoon seasoned salt
2 cans (one 12 ounces, one 5 ounces) evaporated milk
1 tablespoon butter

Directions

In a large saucepan, combine the zucchini, water, onion, bouillon and seasoned salt. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Cool slightly.
In a blender, cover and process soup in batches until pureed. Return all to the pan. Add milk and butter; cook and stir until better is melted. Serve immediately or transfer to a freezer container. May be frozen for up to 3 months. Yield: 5 servings.

To use frozen soup: Thaw in the refrigerator overnight. Transfer to a large saucepan. Cook and stir over medium heat until heated through.

Originally published as Cream of Zucchini Soup in Quick Cooking July/August 2004, p61

More recipes like this:

More Recipe Collections:
Cream Soups Simple Quick Recipes Simple Soup Recipes Soup Recipes Squash Recipes View All Simple Recipes Zucchini Recipes Zucchini Soup

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Cream of Zucchini Soup

Cream of Zucchini Soup

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Sep. 06, 2012 by bereitbach

This was okay, but I thought it needed more flavor. I froze some and I will use what I have, but I don't think I will make it again.

Reviewed on Sep. 01, 2012 by smisso

I thought I would try due to our fantastic harvest this summer. This soup is excellent! It s simple to make & is similar to a cream of broccoli or over type of cream soup. It is not really thick but I'm sure you can put in less water or more zucchini to get desired thickness. I will make this again & plan to freeze some for our cold winters.