Cream of Zucchini Soup

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 4 to 6 servings
  • Prep: 10 mins
  • Cook: 20 mins

No zucchini on hand? Try this recipe using yellow summer squash.


2cups shredded unpeeled zucchini
1/4cup finely chopped onion,
1clove garlic, minced
2cups reduced-sodium vegetable broth
1tablespoon chopped fresh basil
1teaspoon chopped fresh thyme
1/2cup grated Parmigiano Reggiano cheese
1/4cup half-and-half
-- Grated lemon rind, optional


  1. Combine zucchini, onion, garlic, vegetable stock, basil, thyme, salt and pepper in a 3-quart saucepan. Bring to a boil; reduce heat and simmer about 10 minutes. Remove from heat. Slowly whisk cheese and  half-and-half into mixture. Pour into a large bowl to cool slightly.
  2. Place half of mixture into blender; puree. Return to saucepan. Add second half of mixture; puree. Return to saucepan. Simmer until heated. Remove from heat. Garnish with sprinkle of lemon rind.

Recipe by Cindy Kerschner

Nutritional Info *per serving

  • Calories 90
  • Fat 5g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1.5g
  • Cholesterol 15mg
  • Sodium 230mg
  • Potassium 210mg
  • Carbohydrate 6g
  • Fiber 1g
  • Sugars 3g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 20%
  • Calcium 15%
  • Iron 4%