Quick Cream of Zucchini Soup Recipe

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Because this soup is very easy to prepare, I reach for it often in the summer when I'm busy playing volleyball and baseball. It's also a great way to use up excess zucchini.
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 4 servings


  • 2 cups sliced zucchini
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrot
  • 1 tablespoon butter
  • 2 cups chicken broth
  • 3/4 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 to 1/2 teaspoon garlic powder
  • 2 cups milk
  • Paprika and additional zucchini, optional

Nutritional Facts

1 cup: 132 calories, 7g fat (4g saturated fat), 24mg cholesterol, 857mg sodium, 12g carbohydrate (9g sugars, 2g fiber), 6g protein.


  1. In a large saucepan, saute zucchini, onion and carrot in butter until crisp-tender. Add the broth, tarragon, salt, pepper and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Cool slightly.
  2. Transfer to a blender. Cover and process until pureed; return to pan. Add milk; heat through. Garnish with paprika and zucchini if desired. Yield: 4 servings.
Originally published as Cream of Zucchini Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p31

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suttonsbay1 User ID: 222873 45184
Reviewed Jul. 20, 2010

"soup was very good. I used more like 3 cups of sliced zucchini. I found that after adding the broth, it only needed to cook for another 5 minutes for the veggies to be tender. I also added 2/3 cup mashed potato flakes at the end (after milk is heated through) to thicken the soup. Delicious!"

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