Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

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.

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.
Most Helpful

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.

Chef on the coast October 02, 2010

I really enjoyed this recipe. It is so easy to prepare, and I followed most of the recipe exactly, the one and only thing I did that was different was to peel the zucchini, and the only reason for that was because my zucchini were so large and the skins were a little tough. I used a combination of yellow and green zucchini and used my own homemade chciken stock for this recipe. Ummmm I also did have some before refrigeration time to blend, awesome. I had it with toast for lunch....but just one bowl!!!! The rest in now in the fridge waiting, although I don't think it can get much better than what I have already had for lunch! This soup was smooth and creamy and so delcious . A great way to use my overgrown zucchini. I think with, what soupI have left, I will get enough for another 3 bowls of soup, although I have had one bowl as I stated and that was quite a large bowl, so if I used smaller serving bowls I would get more for sure. Will make this one again, its so easy and has such wonderful flavours. Thanks mersaydees, great recipe.

Tisme March 20, 2010

Great recipe. Easy to make, and has a nice flavour. I loved the addition of nutmeg. The only thing I disagree with is the serving size. I halved the recipe but it was only enough for 1 good sized serving. Of course if you were serving it as a first course, it might be enough. However, for lunch.....I got it all. :) :) I would think this could be frozen before the addition of the cream if need be. Would come in handy when your garden is overrun with zucchini. I certainly plan to use this again. Made for the Auzzie/NZ Recipe Swap #25

Diana #2 February 18, 2009