Rosemary Zucchini Soup

READY IN: 44mins
Recipe by Boomette

This recipe comes for the Canadian Living magazine. This soup will have you hoping for a bumper zucchini crop in the vegetable garden (can't wait LOL). Its creamy texture comes from the rice, not the cream. To make it smoother, strain the soup through a fine sieve after puréeing.

Top Review by Karenlyn2

Uff. I feel bad writing this review, because I wonder if something was up with my fennel seed. Anyway, this soup tasted overwhelmingly of fennel seed-- and I LOVE strong flavors. It wasn't inedible, but it was pretty darned close. I added a bunch of sage and some other things and got it, in the end, tasting something like Italian sausage soup --a bit odd!-- but it was the only way I could stomach it. I don't see anybody here commenting on the fennel flavor (and I used just under 2 tsp, in the end), so maybe it was my fennel seed? Still, had to comment. Watch out for the fennel seed.

Ingredients Nutrition


  1. In a large saucepan, heat oil over medium heat. Fry celery, onion, garlic, fennel seeds, salt and pepper, stirring, occasionnally, for 5 minutes or until softened.
  2. Stir in zucchini and rosemary; cook for 6 minutes.
  3. Add stock, 2 cups water and rice. Bring to boil. Reduce heat, cover and simmer, stirring often, for about 20 minutes or until rice is tender. Stir in rice vinegar; let cool slightly.
  4. In batches in blender or food processor, purée soup until smooth. (Make-ahead : Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.) Reheat in clean saucepan.

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