Creamed Zucchini Soup
Creamed zucchini soup offers a velvety, comforting blend of zucchini with hints of garlic, dill, and nutmeg, perfect for a light, nutritious meal or starter.
Ingredients
Instructions
- Combine grated zucchini, water, dried minced onion, chicken bouillon cubes, pepper, garlic powder, dill weed, and nutmeg in a 2-quart casserole.
- Microwave on High for 8 minutes.
- Puree the mixture in a blender until smooth.
- Pour the pureed soup back into the bowl.
Tips & Substitutions
For a creamier texture, consider using a hand blender instead of a regular blender. If you don't have dried minced onion, fresh chopped onion can be sautéed beforehand to enhance the flavor. You can also substitute chicken bouillon cubes with vegetable bouillon for a vegetarian version. Adding a squeeze of lemon juice before serving can brighten the flavors. This soup pairs well with crusty bread.
Serving Suggestions
Serve the creamed zucchini soup hot, garnished with fresh herbs like dill or parsley for an extra pop of flavor. It pairs beautifully with a side of crusty bread or a light salad. For a heartier meal, consider serving it alongside grilled cheese sandwiches or browse more American recipes for complementary dishes.
Storage & Reheating
Store any leftover creamed zucchini soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat, stirring frequently to prevent separation. You can add a splash of water or milk to achieve your desired consistency if the soup thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Creamed Zucchini Soup contains roughly 715 calories, with 12g protein, 75g carbohydrates, and 45g fat. It is an excellent source of vitamin C (161% of the Daily Value), dietary fiber (110% of the Daily Value), and iron (37% of the Daily Value), and a good source of vitamin A. It also contributes 31g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh zucchini instead of grated zucchini?
Yes, fresh zucchini can be used. Simply grate it as the recipe suggests. If you prefer a chunkier soup, you can chop the zucchini into small pieces instead of grating it, but ensure to cook it until tender.
Is it possible to make this soup vegan?
Absolutely! To make this soup vegan, substitute the evaporated milk with a plant-based milk like almond or coconut milk, and use vegetable bouillon cubes instead of chicken bouillon. The flavors will still be delicious and satisfying.
Can I freeze creamed zucchini soup?
Yes, you can freeze the soup. Allow it to cool completely, then transfer it to a freezer-safe container. It will keep well for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat gently on the stove.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).