Total Time
Prep 10 mins
Cook 50 mins

This soup is so easy... but so good. A friend gave it to me years ago so I could use up the zucchini in the garden. It freezes well too for those cold winter nights..but makes a great light summer meal.Garnish with sour cream and or parmesan cheese ( I prefer the sour cream).

Ingredients Nutrition


  1. Put all ingredients in pot, cook on medium low heat until tender ( approximately 35-45 minutes).
  2. Let cool slightly.
  3. Blend soup mixture in blender.
  4. Reheat.
  5. Serve with dab of sour cream/ parmesan cheese or both on top.
  6. One word of caution, do not fill the blender too full with hot soup, the lid will explode from heat expansion., I know I learned this the hard way.


Most Helpful

Revision: Easy and delish. A couple of notes. I did not add seasoning salt. I add a NO salt all purpose seasoning, just a teaspoon and then a pinch of salt. I also used LOW salt broth.

I did add fresh chives to finish off the soup add the end of cooking. I thought it needed a bright fresh flavor. For my tastes in the second 1/2 of the batch, I did add 2 small garlic cloves, and a pinch of red pepper flakes.

But I like a lot of spice. It was very tasty and easy. I was very pleased.

SarasotaCook September 01, 2011

Great recipe. I used ham instead of bacon to cut fat content. Thanks for posting.

Terry1015490 July 17, 2010

This is a great recipe! We've been making it for a long time and have made some changes. We use beef broth rather than chicken and instead of seasoning salt we use garlic powder and just a touch of cayenne. We rarely add salt as the bacon takes care of that fairly well. Thanks for posting this recipe! We're actually making some tonight!

Into the Lite October 10, 2008

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