This simple recipe is a favorite in my house. I make this a few times a month and my family loves it!
Cream of Zucchini Soup
Gina's Weight Watcher Recipes
Servings: 4 • Size: 1 cup • Old Points: 1 pt • Points+: 2 pt
Calories: 65.3 • Fat: 1.0g • Protein: 3.5 g • Carb: 11 g • Fiber: 2.8 g
• 1/2 small onion, quartered
• 2 cloves garlic
• 3 small zucchini skin on cut in large chunks
• 32 oz fat free chicken stock
• 2 tbsp reduced fat sour cream
• salt
• pepper
Combine chicken broth, onion, garlic and zucchini in a medium pot and cook on medium heat.
Bring to a boil, lower heat, cover, and simmer until tender, about 20 minutes. Remove from heat. Purée: Add the sour cream. Using an immersion blender, purée till smooth.
Stir in remaining ingredients, and adjust seasonings to taste. Serve hot.
Optional: Top with 2 tsp parmesan cheese - 1 point extra
This soup was so delicious!!! I'm going to make it again tonight. Thanks for the great recipe!
ReplyDeleteGina, would you be able to tell me how many calories and fat grams are in this soup. I am doing a different diet and if this is low enough in calories and fat I could replace the soups I have to buy from them. Thank you for any info you can give me. bapkins@hotmail.com
ReplyDeleteSure, each serving is 45 calories and has 1.4 grams of fat using Dairyland Light Sour Cream and 99% fat free College Inn Chicken broth. Parmesan cheese would be extra.
ReplyDeleteI finally made the soup and it is fabulous. I was a big naughty and added a little more sour cream and curry powder. I eat it cold. bapkins
ReplyDeleteDELICIOUS! I made this last night and have to admit that it looked a little strange after being pureed, but it tasted fantastic. I brought leftovers in for lunch. A great low point lunch or dinner, but doesn't taste low point! I really have loved everything that I've made from your website so far. :)
ReplyDeleteYes, this is a favorite in my house! And so easy to make...
ReplyDeleteRandom question for you- LOVE the soup! If I make it and leave out the sour cream for now, could I can the soup in a pressure cooker? I tried freezing the soup and it was OK, but when we lost power due to terrible weather, I lost most of what was frozen. Just wondering...
ReplyDelete@Debra, I'll be honest, I don't know too much about canning. I normally freeze my leftovers.
ReplyDeleteI just loved this soup!
ReplyDeleteIt is fantastic. Thank you very much for your help!
Hi Gina,
ReplyDeleteIs one point for the whole recipe? or serving?
thanks
I made this soup for supper last night and it was great!!! My husband even loved it and is wanting more. This recipe is so easy~ Thanks!
ReplyDeleteExcellent! I just got done making and eating this soup and it was soo yummy! Thank you Gina, your recipes are great.
ReplyDeleteHi Gina!
ReplyDeleteThis soup is delicious!
Is the "one point" the whole recipe or per serving?
Thanks!
Hi, yes, this is a simple delicious soup. It's one point per serving. Thanks for leaving a comment!
ReplyDeleteWow! LOVE LOVE LOVE this soup! I just had my second bowl....really good stuff. I am definitely making it again!!!!
ReplyDeleteI love this soup, easy , quick and Iow calories.Thank you!
ReplyDeleteThis Soup is amazing!!!! My husband even enjoyed it.... Thanks you for such a simple wonderful recipe
ReplyDeleteYou're welcome. We love this soup in my house too.
ReplyDeleteWow!! Didn't even add the salt and pepper. Plenty of flavor without it.
ReplyDeletereally good!
ReplyDelete2nd soup I have made with my new blender...and it is a keeper! Thanks for the great recipe!
ReplyDeleteI just found this site and thanks for so many wonderful looking recipes. I tried this soup today and it's delicious! I'm already on a second bowl because it's so good. Can't wait to make it when friends come over.
ReplyDeleteThis reminds me of South Beach's Broccoli Soup Recipe, except thiers doesn't call for sour cream and obviously uses broccoli instead of zucchini. Never the less, a 1 point soup is definatly an accomplishment. Well done! =)
ReplyDeleteI bet it's good with broccoli!
ReplyDeleteThis soup is so delicious, my husband said he could have it every night!!
ReplyDeleteThis soup sounds delicious and I am going to try it.
ReplyDeleteWould it be a problem to use a blender to puree the soup ? I don't have nothing else available.
Thanks.
I can't believe how tasty this soup is. It'll be one of my oft repeated soups, for sure. Thanks so much for the whole site. I'm new to it and this is the first thing I have tried.
ReplyDeleteA blender is fine, just fill it half way or it will explode.
ReplyDeleteI'm glad you all enjoyed this soup. I love the simplicity of this! Enjoy.
This soup was great! Thanks Gina. Everyone of your recipes I have tried have bee FABULOUS!!
ReplyDeleteWow what a great recipe and only one point! Excellent, Gina!
ReplyDeleteWhat a GREAT recipe...so easy, tasty, creamy and low points! Doesnt get better than that. Ive made this soup 3 times in the past 1 1/2 months, I love it that much! Thank you for the recipe!
ReplyDeleteAnother great cream of zucchini (or broccoli, spinach, mushroom, etc.) soup is simmer 1 cup of vegetable until soft in 1 cup of chicken stock.
ReplyDeleteWhen the vegetable is soft take soup off the heat - add in 1 laughing cow cheese wedge and blend with a stick blender. Add salt and pepper to taste. 1 point for 2 cups of delicious soup!!
Laughing cow, never thought of using that. Thanks for sharing!
ReplyDeleteHi Gina! Im a new reader to your blog, I love it! Thanks for the great and healthy recipes! I was wondering if for this receipe...and other soups- can I use veg. broth? Do you think it would come out the same? Thanks!
ReplyDeleteYes, you could always substitute vegetable broth for chicken broth!
ReplyDeletewhat would the approx weight be for the three succhinis I have one large one thanks
ReplyDeleteI'm not sure off hand, but one giant one may be equal to 3.
ReplyDeleteThis is great - I freeze it in individual containers, and re-heat one around 4 PM. I find I am way less hungry at dinner time! Works for me. Thanks for your recipies - and the time you take. Patvancan.
ReplyDeleteThat's a idea. As a kid, we had soup with every meal. It's a great way to fill up on something healthy and eat less.
ReplyDeleteThis soup is delicious! I've made it with different vegetables: zucchini, yellow squash, broccoli, and a veggie medley (broccoli, cauliflower and carrots). The vegetable medley was my favorite!
ReplyDeleteI made this soup the other day and it's great! Instead of the sour cream I used ww cream cheese and it was perfect! In fact I'm making more right now!
ReplyDeleteMade this soup today with both zucchini and cauliflower. I added a serrano pepper, (love spicy)celery, old bay seasoning and 2 wedges of laughing cow french onion cheese for flavor....and boy, what a flavor! Really awesome soup! Thanks again, Gina!
ReplyDeleteHi Gina -- I haven't made this yet, but it looks delicious. Is the serving size 2 cups?
ReplyDeleteIt's 1/4 of the total, I don't know off hand if thats actually two cups, don't want to give you the wrong info.
ReplyDeleteThank you for this wonderful recipe! I made it today with zucchini, yell w squash and acorn squash, turned out absolutely amazing! I will definitely be trying more of your recipes!
ReplyDeleteI made this last night and it was delicious! I added a little bit of Mrs. Dash since I didn't want a lot of salt in it and added Greek Yogurt instead of sour cream and it was so good! I love your site! Thanks Gina! :)
ReplyDeleteJust made this soup and am very excited to try it! I see that you have 65 calories on your above nutrient information, but answered a reply with 45 calories per serving. What is the correct calorie count? Thanks and I LOVE this website!
ReplyDeleteI made this last night and split up for a side for lunches this week. Tastes great!! I don't know that my family's taste buds would agree on this one. But I love it!! Thank you!!
ReplyDeleteI made this today and instead of using red-fat sour cream I used FF sour cream and that made it all power foods so it fits in with the Simply Filling program so I can just eat it and not count points for it. Loved it.
ReplyDeletedelicious and beautiful! also, EASY!!! not sure if my hubby will eat it, but definitely adding this as a staple to my WW life. thank you!
ReplyDeleteGina- Ok so, I've been a "lurker" on your blog for about 4 months now, making TONS of your recipes but never leaving comments. I've finally decided that I needed too. EVERYTHING I have made from your site has been absolutely delicious, even my DH raves about your recipes (and he's a total food snob.) I have the barbacoa beef in the crockpot right now for din tonight :) Question about this soup...I'm making it now, and put all the ingredients into my recipe builder and its coming up as 1+ for a 1/4 serving. Am I doing something wrong? How did you get 2+? THANK YOU!!!! :)
ReplyDeleteChristy- I'm not sure why, I calculate the nutrtional info, then use the calculator rather than using recipe builder, so it could be the databases are slightly different.
ReplyDeleteThis was excellent! My daughter has a dairy allergy so I substituted tofutti better than sour cream for the sour cream. Thanks so much, Gina :)
ReplyDeleteThis was absolutely delicious, I used a large onion, 4 cloves garlic and some Badia Sazon and left out the sour cream,so so good.
ReplyDeleteI love soups! I'll definitely try this at home! Thanks for sharing this recipe. :)
ReplyDeleteI was given your website at a Weight Watcher's meeting and the first thing I have tried is this soup and I have to say it is absolutely yummmmy! (I used greek yogurt instead of sour cream in mine)
ReplyDeleteI heard all good stuff from members etc... at Weight Watchers and I cant wait to try the rest of the recipes on this site - keep up the good.
Thanks for commenting!
ReplyDeleteGina, I have been making this soup since I saw it on your website. I'm the one who eats it cold. Well now I am in Weight Watchers and I can quite understand why this soup is 2 Points Plus. I thought all broth is free and so is vegetables. I double your recipe and I use 4 tablespoons for 124oz. of soup. I just don't see how it is a 2. Could you help me here with this. Thank you, Barbara
ReplyDeleteThis is Barbara again, I meant I use 4 tbsp. sour cream.
ReplyDeleteHave you put this into recipe builder to see if you get different results?
ReplyDeleteHi, I just tried this soup and I love it.
ReplyDeleteI substituted light cream cheese for the sour cream and also got 1 ProPoint (I think the Australian propoints are equal to the US Points
+) in the recipe builder.
Anyway, I will definitely be having this often. It would be a great 5pm snack when I'm going to a restaurant for dinner. Nice and filling, to reduce temptation later.
Well I like 1 pt better than 2!!
ReplyDeleteHi, Thanks for a great site full of wonderful recipes. I just found this and I have tried 3 recipes and loved them all. Do you know about how much frozen zucchini I would use in place of the 3 zucchinis, I have some in my freezer I would love to use for this recipe. I bought 2 zucchini at the store today for another recipe and it was almost 4$. I am thinking 3-6 cups maybe?? Thanks so much I shared this website at WW last week also, is there a spot on here that we can share recipes with you? If you like them you could add them?
ReplyDelete4 cups maybe? Not sure really.
ReplyDeleteHi Gina~ I just finished making and eating this soup. I have a question is it supposed to be thin or a little on the thicker side? I didn't have a immersion blender so I dumped mine into a blender and might have over blended it! LOL The taste was GREAT,and will be making it again!!
ReplyDeleteIt really depends on how much zucchini is in the soup, it's not terribly thick.
ReplyDeleteI made this soup last night - so delicious and so healthy!
ReplyDeleteWe used to eat a version (more fat I'm sure) of this soup growing up every summer. We always ate it cold with Fritos. I made it your way but substituted plain non-fat Greek yogurt for the sour cream. It was still a bit thin from what I was used to so I put a spoonful of mashed avocado in each bowl before I served it. Yum! I ate mine cold (made it the night before) but my kids and husband prefer it warm. Thanks!
ReplyDeleteNot even 5 minutes (literally) into discovering your site, I was already in the kitchen making this soup!! Wow... so simple and so delicious and healthy. I added a few broccoli florets I needed to use up, too! I am 8 wks. pregnant w/ my first and am sooooo excited to try the rest your healthy recipes to keep a healthy weight throughout my pregnancy! Thank you... I am going to make the cauliflower soup from your site tomorrow!! :)
ReplyDeleteGreat and congratulations!
ReplyDeleteThis soup was so good by itself, but I'm thinking it would make a great base for other soups... just add stuff to it! I'm planning to make it a base for chicken noodle soup and add summer squash, carrots, spaghetti squash (as my "noodles") and chicken. Great to have on hand or freeze for lunches! Thanks for the delicious recipe!
ReplyDeleteJust made this with home made bread for dinner. Sooo good! I've never had cream of zucchini soup before but I'm glad I tried this! I love your site. Haven't made anything we didn't love yet! Thank you and keep up the awesome work!
ReplyDeleteHi Gina, just found your site a few weeks ago and I love it :)
ReplyDeleteI made this soup last night and it was fantastic. Thanks for all the great recipes, can't wait to try more
Karen :)
I'm sorry, I have a really dumb question! :) For the garlic cloves, do you drop them in whole or grate them? Thanks! :)
ReplyDeleteGREAT recipe, and so simple. Even my husband, arguably the pickiest eater in the US, enjoyed it. I agree with the other comment that there wasn't even a need for salt at the end, it was so flavorful.
ReplyDeleteI just made this tonight with zucchini from our garden. It's delicious! I truly love this website. Everything that I've made is amazing. Thanks so much Gina!
ReplyDeleteI was searching your site for an easy way to use up my CSA zucchini and this was perfect! I used Trader Joe's 0% Fat Greek Style Yogurt insted of sour cream and squeezed in juice of 1/2 lemon and a pinch of cumin. Delicious and so simple - thanks Gina!
ReplyDeleteI've made zucchini bread from this site and a zucchini casserole both of which my husband and I just love! So, I still have zucchinis and decided to make this soup after reading all of the raving reviews. I made it this evening and I'm getting ready to try it but I must admit the smell is gross to me and I had to "doctor it up" a little for our taste. It was a lot thinner than I expected so I boiled a red potato, mashed it and added to thicken it some. Also, added a little creole seasoning to spice it up a little. I know the pts have gone up but we don't do Weight Watchers, I just love the recipes because they are healthy.
ReplyDeleteI LOVED this one too! I've been on a skinnytaste binge lately! Used 0% Greek Yogurt (plain) instead of sour cream. Eating it for lunch as we speak!
ReplyDeleteI just made this. The only thing I did different was add a little pepper.
ReplyDeleteThis soup is divine! I will be making this often.
I LOVE every single recipe I have tried off here!
I love you and this website Gina!
Thanks :) happy you liked it!!
ReplyDeleteI found your site yesterday and printed out a few soup recipes. I made this last night and OH MY GOODNESS I love it and I am 100% obsessed with you now. I even had a cup for breakfast! I cannot wait to make more of your recipes. Thanks! K~
ReplyDeleteI found this site last week and have printed more than a handful of recipes. I made this one today and could NOT believe that I could have a "cream of whatever" soup and NOT feel guilty! Soooo good! Thank you from the bottom of my heart!
ReplyDeleteI made this with slight changes, but that's just due to personal choices/tastes. I like tripled the amount of garlic because that's how things go in my life, I used greek yogurt instead of sour cream, and I added a bit of cayenne for a little oomph. Thanks for a great base - it was fantastic.
ReplyDeleteFAB FAB FAB!! This will be a new fav. for a very long time. My friend's 4 year old devoured this as well, and she doesn't eat "green" things. She kept calling it "pickle soup" hahaha....
ReplyDeleteYum! I have a few bags of frozen shredded zucchini in the freezer, with the intentions of making bread over winter. However, I am on a low-carb/low sugar diet, so I think this recipe would make better use of the zucchini. Wonderful!
ReplyDeleteTried this tonight- it was GREAT!
ReplyDeleteHi! I just made this, this afternoon, and it was pretty tasty! I had a giant zucchini, so I used 2/3 of it. Not as thick as I was hoping it'd be but from reading your comments on here, I think it had to do with the zucchini amount I put in. I'm not a part of weight watchers, but I'm looking to get my Mom involved with the points plus program. I had to add a few goldfish to it though, I love my soup with just a few cheesy crackers!
ReplyDeleteI make summer squash soup all the time and keep it in a pitcher in the refrigerator to get me through the "munchie" times. I like it cold. Hint: use fat-free buttermilk instead of the sour cream and add a bit more than is called for. Great!
ReplyDeleteLOVE LOVE LOVEd this soup!!
ReplyDeleteWhat does the points mean? Is that for WW
ReplyDeleteCan anyone say "Yum"....this is delicious and it looked so pretty in my red bowl...love it! :)
ReplyDeleteHi Gina,
ReplyDeleteI was looking for your helpful WW links and I can't find them. were they removed?
thanks!
I must tell you Gina and your readers that I had the zucchini soup tonight with your creamed cauliflower and thought the two flavors went so well together! I then put a scoop of the cauliflower on my plate and poured the soup over it like gravy. If you don't look I swear it tastes like mashed potatoes and chicken gravy! I can't believe how satisfying it is! However....it is green!!i hope you or your readers try it! Sooooo good!
ReplyDeleteOh wow, this is good. Added lemon pepper, dill, and garlic powder at the end. YUM.
ReplyDeleteMade this soup last night. Im not a veggie fan at all, but I figgured I needed to widen my taste buds. This soup was great!!! Had to add a little more garlic and a bit more salt, but it was wonderful! And very filling!
ReplyDeleteWow! With so few ingredients this just didn't sound like it could possibly be as good as you stated but it is fantastic. It's one of my favorite soups now.
ReplyDeleteThanks!
Oh, wow. I've never liked zucchini in anything but baked goods or fried and dipped in ranch dressing. This soup is sooo deliciious. I added a few drops of Tabasco to my bowl.
ReplyDeleteI printed this recipe a while ago and had forgotten about it, and came across it today when I was looking for something else. I had some zucchini that had to be used soon, so I made this soup. It is really, really good! (I added a bit of dried basil to mine.) I put a couple of tablespoons into a small bowl to try it, and ended up eating a full bowl because I couldn't resist it. Thanks, Gina, for another great (and easy) recipe.
ReplyDeleteMy kids did not say a word until they finish the bowl :)
ReplyDeleteI ran across this recipe a year or so ago. Wrote down the ingredients, but failed to bookmark the site. Made the recipe... LOVE, LOVE, LOVED IT! Since then I have made it many times. Tried to find you again so I could thank you. Today, I spotted this on Pinterest. I just want to say I think this recipe is delish (and can't get easier!) thanks for posting it!
ReplyDeleteI have been into different instant soup flavor that are available in the supermarket. Now, I want to prepare one from scratch. I like this recipe and I wish I can make it right. :)
ReplyDeleteI am an Army wife (yes, a male Army wife). My wife was deployed to Iraq, and we have three boys. I had to learn my way around the kitchen in a hurry. I have made about four of your recipes so far (not counting this soup on the stove right now, and the Barbacoa Pork marinating in the fridge) and it is so nice to be eating healthy. My wife is back now, and VERY impressed with my skills. THANK YOU, THANK YOU, THANK YOU!!!
ReplyDeleteHi there
ReplyDeleteWanted to ask a question as I have never used a zuchini before - do I just use the skin of the zuchini and throw the rest out? Sorry if this is a daft question just not sure?
Thanks
Mags