Total Time
Prep 20 mins
Cook 30 mins

This soup can easily be halved. Variation: substitute 1/2 tsp curry powder for the basil or parsley.

Ingredients Nutrition


  1. In a large saucepan, combine broth, zucchini, onion, shallot, and herbs.
  2. Simmer, covered, until zucchini is tender (20-30 minutes), stirring occasionally.
  3. Remove from heat and transfer, in batches, to a food processor or blender; purée until well-mixed and smooth (transfer the batches to a large bowl as they're finished).
  4. Stir in the cream and milk, and run through the blender again.
  5. Season to taste with salt and pepper.
  6. Serve hot, or cover and chill for 6-8 hours.
  7. Garnish with a slice of zucchini and a sprinkle of grated Parmesan.