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Cream of Zucchini Soup

 Cream of Zucchini Soup
"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."
5 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.