Yummers Zucchini Soup

Recipe by advoc84kids

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).

Top Review by SarasotaCook

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.

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.

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