Zucchini Soup


  • 1 small onion chopped
  • 1 Tbsp olive or canola oil
  • 2 cloves garlic
  • 3 medium zucchini skin on, cut into large chunks
  • 4 cups chicken or vegetable broth
  • 2 Tbsp half & half, cream or sour cream optional
  • salt and black pepper to taste


  • In a large pot, heat the oil and stir in the chopped onion and minced garlic. Cook for a few minutes until the onion begins to soften.
  • Add diced zucchini, broth and bring to a boil.
  • Lower heat, cover, and simmer until tender, about 15-20 minutes.
  • Remove from heat and purée with an immersion blender or a normal blender. You can also use a potato masher.
  • Add the half & half, cream or sour cream if using.
  • Taste for salt and pepper and adjust to taste.
Keyword Zucchini
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