Creamy Zucchini Soup Recipe
Creamy Zucchini Soup Recipe photo by Taste of Home

Creamy Zucchini Soup Recipe

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In our area, we use lots of zucchini. One day I decided to try a new recipe for it, and my family really liked the results.
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 4 servings


  • 2 tablespoons chopped onion
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups 2% milk
  • 1 cup water
  • 1 teaspoon chicken bouillon granules
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large zucchini, shredded
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (1 cup) equals 295 calories, 22 g fat (14 g saturated fat), 72 mg cholesterol, 840 mg sodium, 14 g carbohydrate, 1 g fiber, 12 g protein.


  1. In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in the milk, water, bouillon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Add zucchini. Simmer, uncovered, for 10 minutes or until zucchini is tender. Stir in cheese until melted. Yield: 4 servings.
Originally published as Creamy Zucchini Soup in Country August/September 2007, p47

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Reviewed Jul. 21, 2014

"I thought this was bland the first time. The second time I added thyme and we liked it better. Good soup though."

Reviewed Jan. 31, 2010

"If you're a fan of cheddar broccoli soup, you'll like this one!"

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