Jodee's Zucchini Soup

READY IN: 1hr 40mins
Recipe by mersaydees

This is a great soup based on reader Jodee Rushton's recipe in Dana Carpender's cookbook, 500 Low-Carb Recipes. To me, Dana is the low-carb guru! She quotes Jodee in the recipe's introduction, "...this is satisfying as a quick between-meals snack, not to mention versatile: 'In the summer, pour it into a mug and drink it cold. In the winter, you might microwave it.'" Cooking time doesn't include the 4 hours refrigeration before serving.

Top Review by Chef on the coast

I really liked the flavors of this recipe - the rest of the family - not so much. It is a wonderful way to use those really big zucchinis though! I didn't puree the soup - just partially mashed with a potato masher. I like the "chunks" better myself. I also threw in some diced carrots for color. A very pretty presentation. I will post pics later. Made for the September 2010 Aussie/NZ recipe swap.

Ingredients Nutrition


  1. In large soup pot, melt the butter and saute the onion in it until golden.
  2. Add the zucchini and saute over medium-high heat until limp, about 10 to 15 minutes.
  3. Add the chicken broth, salt, pepper, and nutmeg. Simmer for 15 minutes.
  4. Add the half-and-half, and allow mixture to cool.
  5. Add the broth mixture to a blender and puree until smooth. (You may have to do this in batches, if necessary.).
  6. Refrigerate for a minimum of 4 hours, to allow flavors to blend.
  7. Serve hot or cold.

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