Creamy Zucchini Soup
Creamy zucchini soup offers a smooth, comforting blend of fresh zucchini, onions, and herbs, enhanced with a touch of milk for richness. Perfect for a light lunch or starter, it suits vegetarians and those seeking a wholesome, flavorful dish that can be enjoyed hot or cold.
Ingredients
Instructions
- Saute onions and garlic in butter until tender but not browned.
- Combine in a large saucepan the broth, zucchini, celery, parsley, salt, dill weed, basil, and pepper.
- Heat to boiling. Stir in the onion mixture.
- Simmer for 30 minutes.
- Blend the soup in 2 or 3 batches in a blender until smooth.
- Return to the pan and stir in milk. Heat through.
- Serve hot or cold, garnished with grated Parmesan cheese or lemon slices if desired.
Tips & Substitutions
For a creamier texture, blend the soup longer or use an immersion blender. You can substitute vegetable broth for chicken broth to make it vegetarian. If you want a bit of heat, add a pinch of red pepper flakes. Fresh herbs like thyme or oregano can also enhance the flavor. This soup pairs beautifully with Mary Frances Glass' Chicken And Rice Salad for a complete meal.
Serving Suggestions
Serve the soup hot or cold, topped with grated Parmesan cheese or a few lemon slices for brightness. A crusty bread or a light salad makes a great side. For a heartier option, pair it with Chicken Salad Supreme or a classic grilled cheese sandwich for a comforting meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, stirring occasionally, until heated through. If the soup thickens too much, add a splash of broth or milk to reach the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Zucchini Soup contains roughly 118 calories, with 7g protein, 18g carbohydrates, and 4g fat. It is an excellent source of vitamin C (81% of the Daily Value), vitamin A (43% of the Daily Value), and iron (33% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1483mg per serving (64% of the Daily Value).
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 frozen zucchini for this soup?
Yes, you can use frozen zucchini, but be aware that it may result in a slightly different texture. Thaw and drain excess moisture before adding it to the soup to avoid making it watery.
How can I make this soup vegan?
To make this soup vegan, replace the butter with olive oil or a vegan butter substitute, use vegetable broth instead of chicken broth, and substitute non-dairy milk like almond or coconut milk for regular milk.
What can I do with leftover soup?
Leftover soup can be frozen for up to 3 months. Portion it into freezer-safe containers, allowing some space for expansion. Thaw in the refrigerator overnight before reheating on the stove or in the microwave.
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).