1/1 Photo of Cream of Zucchini Soup
This is my grandma's recipe, and one of my all-time favorites. It has such a wonderful flavor--which you really can't guess by looking at the deceptively simple list of ingredients. I have enjoyed serving this at summer tea parties, because it's light and savory, a good complement to scones, fruit salad, and perhaps cheese and fresh vegetables. But it's great for any meal.
My Private Note
Units: US | Metric
- 1In a small skillet, saute onion in butter.
- 2In a large saucepan, combine boiling water with bouillon cubes.
- 3Add zucchini, herbs and seasonings, and the sauteed onion, along with the butter. Simmer until zucchini is tender.
- 4Remove and discard the bay leaf. (Don't forget this step, because if the bay leaf goes through the blender, it will spoil your soup!).
- 5Remove saucepan from stove and puree soup in blender, a few cups at a time. (Don't fill blender more than half full, and keep the lid on at all times. Hot liquid can be dangerous in a blender! Alternatively, you may be able to blend the soup in the pan by using a hand-held stick blender.).
- 6Return puree to saucepan and stir in milk. Reheat slightly, but don't boil.
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Nutritional Facts for Cream of Zucchini Soup
Serving Size: 1 (440 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 196.3
- Calories from Fat 120
- Total Fat 13.3 g
- Saturated Fat 7.9 g
- Cholesterol 38.5 mg
- Sodium 1179.0 mg
- Total Carbohydrate 14.0 g
- Dietary Fiber 2.2 g
- Sugars 5.8 g
- Protein 7.2 g
The following items or measurements are not included:
dried celery leaves