Cream of Zucchini Soup Recipe

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Cream of Zucchini Soup Recipe

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"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."
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 cup: 168 calories, 9g fat (6g saturated fat), 37mg cholesterol, 439mg sodium, 15g carbohydrate (13g sugars, 2g fiber), 8g protein.

  • 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
  1. 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.
  2. 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

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Reviews forCream of Zucchini Soup

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MY REVIEW
galinthewoods User ID: 3317961 206243
Reviewed Jan. 16, 2014

"this is the best zucchini soup I've tried."

MY REVIEW
bereitbach User ID: 4958434 55124
Reviewed Sep. 6, 2012

"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."

MY REVIEW
smisso User ID: 5325374 148220
Reviewed Sep. 1, 2012

"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."

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