Total Time
Prep 15 mins
Cook 20 mins

A nice soup, lots of flavour and worth trying!

Ingredients Nutrition


  1. Heat the butter and oil in a medium saucepan, add the onion and garlic, sir over a medium heat for about 2 minutes or until the onion is soft.
  2. Stir in all the other ingredients-except the basil- bring to the boil, reduce to a simmer and cook uncovered for about 20 minutes or until the zucchini is tender.
  3. Stir in the basil.
  4. Blend or process the mixture until smooth.
  5. Return to the pan and reheat.
  6. Serve topped with sour cream, paprika, and extra basil leaves if you wish.


Most Helpful

This is definately not a heavy soup. It is very easy to make. The only changes I made was to add salt and pepper. My doggie even ate a bowl (don't ask) and she enjoyed it VERY much! Thanks!

Malriah October 28, 2002

I scaled this back for 2 using a 1/2 red onion, 1 very large zucchini and vegetable stock and made as per recipe until I got to the blending part - my stick blender went kapoot just as I started so served chunky with a dollop of sour cream and even with all that green showing the DM ate the lot and was looking for seconds - note next time make a full recipe. Thank you Jan, made for Make My Recipe.

I'mPat December 20, 2010

I was surprised how much flavor there was in this soup. I enjoyed the chicken flavoring and hint of lemon. I added both the sour cream and paprika in my first bowl. I like it best without the sour cream. Leave out the butter and sour cream you have a GREAT low calorie soup. Don't forget to add the basil in at the end as it adds a nice touch of flavor. Made for *Recipe Swap No20 August 2008* game, from the Aussie Forum

Charlotte J September 04, 2008

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