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Creamy Zucchini Soup

Zucchini, when cooked and pureed, takes on a silky, creamy consistency all of it’s own.

This wonderful quality makes it unnecessary to add cream or milk or other thickeners, making this a smart and healthy option for a snack or meal.

Creamy Zucchini Soup:

  • 8-10 zucchini or green squash, rinsed and sliced in 1/2 inch rounds
  • 4 garlic cloves, chopped
  • 1 tablespoon dried thyme or 3 tablespoons fresh thyme
  • 2 32 oz. cans chicken or vegetable broth
  • 1 tablespoon salt
  • 1/2 tablespoon black pepper
  1. Spray a big soup pot with non-stick spray.
  2. Over light heat, saute zucchini, garlic, thyme, salt, and pepper for a minute.
  3. Pour in stock to cover the zucchini and put a lid on pot.
  4. Simmer over gentle heat until zucchini is soft, approximately 35 minutes.
  5. Remove pot from heat.
  6. When soup is no longer piping hot, puree in a blender, food processor, or with an immersion blender.
  7. Adjust salt and pepper if necessary.



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