Zucchini Bisque Recipe

Read Reviews
5 5 5
Publisher Photo
I like to serve this soup as a first course for special dinners. It is nice and light, pretty in color and very appetizing with its blend of flavors.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 medium onion, diced
  • 1/2 cup butter, cubed
  • 2-1/2 cups shredded zucchini
  • 2-1/2 cups chicken broth
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup half-and-half cream

Nutritional Facts

1 cup: 318 calories, 29g fat (18g saturated fat), 91mg cholesterol, 1141mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 5g protein


  1. In a large saucepan, saute onion in butter. Add zucchini and chicken broth. Simmer, covered, for about 15 minutes; add seasonings.
  2. Puree on low in a blender. Return to pan; stir in cream and heat through. Yield: 4-5 servings (5 cups).
Originally published as Zucchini Bisque in Bountiful Harvest Cookbook 1994, p18

Reviews for Zucchini Bisque

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Aug. 29, 2014

"Absolutely delicious, and amazingly simple to do. I used half of the butter, and completely forgot the basil! Still wonderful. My husband, mom, and kids all agree."

Reviewed Dec. 31, 2011

"Full flavor, rich, easy to make. This is a great use for those zucchini that got too big in the garden before you noticed them!"

Reviewed Sep. 24, 2010

"Only made this recipe once, and it was SO delicious! Definately an elegant yet EASY dish to prepare! Great to serve as a first course to guests! Absolutely fantastic!"

Reviewed Jul. 2, 2010

"This was very good. I think it might be a good to freeze and a good way to save some zuchinni through the winter. I only used a very little bit of butter to saute the onions and I used fat-free half and half, so it can be very healthy."

Reviewed Sep. 27, 2009

"I have made a recipe very similar to this and it was delicious, If debating whether or not to make it, do!"

Loading Image