Zucchini Soup

Talk about bumper crops! We’ve been consuming zucchini in every imaginable way, from adding it to yesterday’s baked ziti, breading it into little savory cakes, even hiding it in a batch of brownies. Here I’ve used it to create a fabulous warm weather dairy-free bisque. This creamy, irresistible soup is another simple, supremely healthy way to enjoy more of that summer bounty. Garnish it with some diced ripe tomato for a full garden experience.
Serves 6.

SODIUM CONTENT: 76 mg per serving


3 T. vegetable oil
6 c. diced zucchini (about 4 med zucchini)
2 c. diced onion (1 med/lg onion)
4 t. minced garlic (4 cloves)
6 c. low-sodium chicken broth
1/2 t. dried thyme
freshly ground black pepper to taste


Heat oil in a stock pot over medium heat. Add zucchini, onion and garlic and cook, stirring frequently, 15 minutes. Add remaining ingredients and stir to combine. Raise heat to medium-high and simmer 1 hour, stirring occasionally. Remove from heat and puree using an immersion blender, conventional blender or food processor. Serve immediately, garnished with diced ripe tomato if desired.

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