Rosemary Zucchini Soup

"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."
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:




  • 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.
  • Stir in zucchini and rosemary; cook for 6 minutes.
  • 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.
  • 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.

Questions & Replies

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  1. 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.
  2. bluemoon downunder
    A very quick to prepare mid-week recipe and really healthy (lots of vegetables!) and flavoursome. What more can one ask for? Apart from adding two leeks, I made this exactly to the recipe. I used lemon juice rather than the other option of rice vinegar. I blended about three quarters of the soup so there were still some chunky bits in it. I removed a quarter of the soup, used the immersion blender, then added the quarter portion back into the pot. A great blend of flavours, Boomette, and a recipe I'll certainly make again. Thank you for sharing it.
  3. pennynickle
    Delicious! I added some chili flakes to it.
  4. DeeCooks
    I made as stated, and it was a great way to use up some of that zucchini! We'd have rated 5 stars but it seemed something missing that I just couldn't put my finger on....a bit more depth of flavor maybe? I want to try it again and grill the zucchini maybe.... very nice as is, though!
  5. Sageca
    Lovely light tasting soup.I didn't have fennel but added fesh basil and fresh italian parsley. I also left kind of chunky;we had this with a fresh baguette;so good. Thanks for posting.I made this for 123 Wonders Tag game. Rita


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