Jun 30, 2014

Cream of Zucchini Soup


This zucchini soup is a family favorite and made with only FIVE ingredients!

Only FIVE ingredients (not counting salt and pepper) is all it takes to make this quick, easy, delicious soup my family's been enjoying for years!


This is one of the first recipes I ever posted on this blog, back when I hardly knew how to use a camera. It's a favorite in my house, and so EASY to make. It takes less than 30 minutes start to finish, and one large bowl is only 60 calories, or 1 Weight Watcher Points Plus!

I like to top mine with a drizzle of olive oil and fresh grated cheese, but that's completely optional. You can add fresh herbs, yellow squash, or whatever you wish! Serve this with some crusty bread and make it a meal, or serve this as a starter to any meal. This can be made vegetarian by using vegetable broth, but I personally use chicken broth. Enjoy!



Cream of Zucchini Soup
Skinnytaste.com
Servings: 4 • Size: 1 1/2 cups • Old Points: 1 • Weight Watchers Points+: 1 pt
Calories: 60 • Fat: 1 g • Protein: 3.5 g • Carb: 10 g • Fiber: 3 g • Sugar: 4 g
Sodium: 579 mg (without salt) • Cholesterol: 3 mg

Ingredients:



  • 1/2 small onion, quartered
  • 2 cloves garlic
  • 3 medium zucchini, skin on cut in large chunks
  • 32 oz reduced sodium Swanson chicken broth (or vegetable)
  • 2 tbsp reduced fat sour cream
  • kosher salt and black pepper to taste
  • fresh grated parmesan cheese if desired for topping (optional)

Directions: 



Combine chicken broth, onion, garlic and zucchini in a large pot over medium heat and bring to a boil. Lower heat, cover, and simmer until tender, about 20 minutes. Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.

Taste for salt and pepper and adjust to taste. Serve hot.

194 comments :

  1. This soup was so delicious!!! I'm going to make it again tonight. Thanks for the great recipe!

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  2. Gina, 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

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  3. Sure, 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.

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  4. I 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

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  5. DELICIOUS! 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. :)

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  6. Yes, this is a favorite in my house! And so easy to make...

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  7. Random 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...

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  8. @Debra, I'll be honest, I don't know too much about canning. I normally freeze my leftovers.

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  9. I just loved this soup!
    It is fantastic. Thank you very much for your help!

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  10. Hi Gina,
    Is one point for the whole recipe? or serving?
    thanks

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  11. 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!

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  12. Excellent! I just got done making and eating this soup and it was soo yummy! Thank you Gina, your recipes are great.

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  13. Hi Gina!
    This soup is delicious!
    Is the "one point" the whole recipe or per serving?
    Thanks!

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  14. Hi, yes, this is a simple delicious soup. It's one point per serving. Thanks for leaving a comment!

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  15. Wow! LOVE LOVE LOVE this soup! I just had my second bowl....really good stuff. I am definitely making it again!!!!

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  16. I love this soup, easy , quick and Iow calories.Thank you!

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  17. This Soup is amazing!!!! My husband even enjoyed it.... Thanks you for such a simple wonderful recipe

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  18. You're welcome. We love this soup in my house too.

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  19. Wow!! Didn't even add the salt and pepper. Plenty of flavor without it.

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  20. really good!

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  21. 2nd soup I have made with my new blender...and it is a keeper! Thanks for the great recipe!

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  22. I 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.

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  23. This 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! =)

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  24. I bet it's good with broccoli!

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  25. This soup is so delicious, my husband said he could have it every night!!

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  26. This soup sounds delicious and I am going to try it.
    Would it be a problem to use a blender to puree the soup ? I don't have nothing else available.

    Thanks.

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  27. 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.

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  28. A blender is fine, just fill it half way or it will explode.

    I'm glad you all enjoyed this soup. I love the simplicity of this! Enjoy.

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  29. Matthew's Nana4/11/10, 3:05 PM

    This soup was great! Thanks Gina. Everyone of your recipes I have tried have bee FABULOUS!!

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  30. Wow what a great recipe and only one point! Excellent, Gina!

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  31. What 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!

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  32. Another great cream of zucchini (or broccoli, spinach, mushroom, etc.) soup is simmer 1 cup of vegetable until soft in 1 cup of chicken stock.
    When 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!!

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  33. Laughing cow, never thought of using that. Thanks for sharing!

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  34. Hi 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!

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  35. Yes, you could always substitute vegetable broth for chicken broth!

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  36. what would the approx weight be for the three succhinis I have one large one thanks

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  37. I'm not sure off hand, but one giant one may be equal to 3.

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  38. This 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.

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  39. That'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.

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  40. This 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!

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  41. I 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!

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  42. Made 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!

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  43. Hi Gina -- I haven't made this yet, but it looks delicious. Is the serving size 2 cups?

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  44. It'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.

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  45. Thank 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!

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  46. I 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! :)

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  47. Just 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!

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  48. I 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!!

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  49. I 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.

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  50. delicious 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!

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  51. Gina- 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!!!! :)

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  52. Christy- 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.

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  53. This was excellent! My daughter has a dairy allergy so I substituted tofutti better than sour cream for the sour cream. Thanks so much, Gina :)

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  54. This was absolutely delicious, I used a large onion, 4 cloves garlic and some Badia Sazon and left out the sour cream,so so good.

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  55. I love soups! I'll definitely try this at home! Thanks for sharing this recipe. :)

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  56. I 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)

    I 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.

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  57. Gina, 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

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  58. This is Barbara again, I meant I use 4 tbsp. sour cream.

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  59. Have you put this into recipe builder to see if you get different results?

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  60. Hi, I just tried this soup and I love it.

    I 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.

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  61. Well I like 1 pt better than 2!!

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  62. Hi, 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?

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  63. 4 cups maybe? Not sure really.

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  64. Jenn -3 sweet boys3/10/11, 11:54 AM

    Hi 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!!

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  65. It really depends on how much zucchini is in the soup, it's not terribly thick.

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  66. I made this soup last night - so delicious and so healthy!

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  67. We 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!

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  68. Not 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!! :)

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  69. This 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!

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  70. Just 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!

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  71. Hi Gina, just found your site a few weeks ago and I love it :)
    I made this soup last night and it was fantastic. Thanks for all the great recipes, can't wait to try more
    Karen :)

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  72. I'm sorry, I have a really dumb question! :) For the garlic cloves, do you drop them in whole or grate them? Thanks! :)

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    1. you just smash them with the flat of your knife..

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  73. GREAT 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.

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  74. I 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!

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  75. I 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!

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  76. I'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.

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  77. I 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!

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  78. I just made this. The only thing I did different was add a little pepper.

    This 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!

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  79. Thanks :) happy you liked it!!

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  80. I 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~

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  81. I 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!

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  82. I 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.

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  83. FAB 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....

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  84. Yum! 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!

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  85. Tried this tonight- it was GREAT!

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  86. Hi! 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!

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  87. I 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!

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  88. LOVE LOVE LOVEd this soup!!

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  89. What does the points mean? Is that for WW

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  90. Can anyone say "Yum"....this is delicious and it looked so pretty in my red bowl...love it! :)

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  91. Hi Gina,
    I was looking for your helpful WW links and I can't find them. were they removed?
    thanks!

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  92. 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!

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  93. Oh wow, this is good. Added lemon pepper, dill, and garlic powder at the end. YUM.

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  94. Made 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!

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  95. Wow! 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.
    Thanks!

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  96. 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.

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  97. I 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.

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  98. My kids did not say a word until they finish the bowl :)

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  99. I 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!

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  100. I 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. :)

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  101. I 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!!!

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  102. Hi there

    Wanted 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

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    1. Mags....keep the skin on; cut off the 'tip' of the zucchini (and throw the tip out); chop the zucchini in large chunks as Gina wrote in the recipe and off you go... hope this helps.

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  103. I make the same soup - only difference I do is use 'light laughing cow cheese' (one wheel) and it is super good... I will try with low fat sour cream. The kids eat it all up and the next day is even better (if any leftover) ... thanks gina

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  104. I have a question...
    this soup looks awesome, but I dont get how it could be 2 points... the only thing that is ANY points is the sour cream, but for all the reduced fat sour cream added its only 1 point, so wouldnt this soup be like .5 point maybe? Or am I doing my WW math wrong? Im trying it no matter what, it looks great!

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  105. Really yummy recipe - just curious, any thoughts on how it could be made a little thicker in consistency without adding too many more calories?

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    1. I used fat free greek yogurt instead of sour cream, and it was nicely thick.

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  106. Gina,

    I made the zucchinin soup last night and both myself and husband loved it. I f I made this up to the point of adding the sour cream could I freeze it for in the winter? That way I can use fresh zucchini from the garden. Then just defrost and warm and add the sour cream.

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  107. This soup is good. I made up a batch last night, and it goes so well with my sandwich at lunch. I am going to try to the other soups!

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  108. Would I be able to freeze this soup if I made a medium size batch of it?

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  109. Made this for the first time, thought it was very good and easy. I added 1/2 can of coconut milk and extra curry after I pureed it. Yum

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  110. This is REALLY GOOD!!! I had my mind made up that it would be bland and tasteless. Am I ever glad that I just tried it. Love that it is so low calories too, I can have a cup whenever I want. Also,a great way to use up all the zucchini from my garden.

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  111. I love this soup too! It's great to have seasonal recipes to use your fresh veggies !

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  112. Great recipe! I added two tablespoons of massala.

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  113. This is an amazing recipe! I have also substituted low fat cream cheese for the sour cream.

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  114. Gina,

    Any ideas on how to freeze large amounts of zucchini in the freezer to use for breads, soups, and salads in the winter time?

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  115. I weigh out 1 lb. of zucchini, shred it and then dump it onto a couple layers of paper towel and squeeze out as much liquid as possible. Put the pulp into a medium freezer bag, label, seal and press flat. That goes into the freezer for use later in the year.

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  116. I am a new follower! I recently discovered this site through Pinterest! I am so glad I did. This soup is fantastic and so easy to make. Now there are other recipes I want to make.

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  117. I made this yesterday..The amount of flavor in this soup is incredible! Sooo tasty! For just 2 points, I used it as my starter for dinner last night, and lunch today. soo good!!

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  118. I just made this! So good! I used homemade chicken stock that I made out of roasted chicken carcass, it is definitely not fat free, but very silky and rich so I left out the sour cream. Great, easy recipe! I might add some fresh herbs next time.

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  119. This soup was amazing! I must say I was rather surprised being that there are only a few ingredients. The only thing I did different was, I sauteed the onions and garlic cloves in about a teaspoon of olive oil to get some color on them, the proceeded with the rest of the recipe. Amazing!

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  120. Could you substitute vegetable broth instead of the chicken? Thanks.

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  121. Fantastic...LOVE THIS!!

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  122. I'm always looking for vegetable based light soups to have as a first course. I've found if I have a cup 1/2 hour before dinner my appetite is in much better control during the meal. This one is a winner! I substituted yogurt and loved it! Thanks so much!

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  123. Gina -

    Could I add cauliflower to this and eliminate the sour cream instead? My entire family is lactose intolerant and apparently has a problem with Soy, so even the Soy sour cream and yogurts are out of the question.

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  124. Super easy and great flavor. Yum!

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  125. I absolutely love this soup! I have made it once and have been craving it ever since. In fact, I bought an immersion blender on Black Friday so I could use it for this recipe (the blender didn't work out so well for me, I didn't know it had to cool down before doing that and hot liquid went everywhere)

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  126. any suggestions on a 2nd course to pair with this? thanks!

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  127. Made this tonight in combo with a Greek salad. Was good for us vegetarians - just subbed chx stock for veg stock, omitted the sour cream completely and added some silken tofu for protein. So I guess it turned out vegan not even on purpose. Was delish for a light dinner. LOVE skinnytaste!

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  128. I guess I did something wrong, because it did not turn out delicious (although it looked and smelled great). It didn't taste like zucchini at all, and was just...it wasn't good. :/ I might give it a try with a different veggie; maybe butternut squash?

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  129. This recipe is so good!! I follow a low carb diet and made some changes and it was delicious! I used green onions instead of white onion, heavy cream instead of sour cream, and topped it with a shredded "Mexican Blend" of Monterey Jack, Cheddar, Asadero, and Quesadilla cheese. I'm definitely adding this to my regular menu at home! Yummy! Thank you!

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  130. This looks so beautiful. Great recipe!

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  131. Hi Gina. You mentioned using fresh herbs as an option for this soup. Just curious which herbs you would suggest, (I'm growing fresh herbs and very eager to use them!) thanks!

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    Replies
    1. Fresh basil or thyme would be great in this soup!

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  132. I love soup and this recipe looks amazing! The color is gorgeous! I can't wait to try it!

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  133. Make a similar soup with yellow squash..sauteed, celery, onion, garlic, added squash, broth..used a little fat free half & half, shredded cheese, dollop of sour cream..would have to count few more points...but delicious..will have to try the zucchini...thanks

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  134. This looks wonderful! Love the sprinkling of cheese on top too, gorgeous :)

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  135. This looks amazing! Pinning for that glorious and much-anticipated day when my zucchini plants finally start producing :)

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  136. Oooh this looks SO wonderful!

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  137. Gina, this looks great! You can easily pull off a soup like this in the Summer time, and I bet the addition of grated cheese (and maybe some crunchy crutons) would work brilliantly :D
    Also - I am so glad I'm not the only one posting and making soup in late June, it seems a little off-season, but it's so tasty :) x

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  138. Has anyone tried this soup chilled? I love chilled soups in the summer, but they can sometimes get a strange texture.

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    1. Just made it for first time last night, and intentionally served it cold -- with a splash of hot sauce and topped w/ parmesan. Dee-lish. Out of onions so substituted shallots. A piece of toasted tuscan bread on side. This is a keeper.

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  139. I just made this soup for dinner. It is to die for!!!!! I have always loved zucchini and have used it in many different ways but never in a soup like this!!!! I used greek yogurt in place of sour cream. The parm cheese put this soup right over the top!!! This may be the BEST soup I have ever made.........and I have made a lot of soup in my time!!!

    Honey loved it! He just kept saying "yum" while he was eating. It was a foodgasm!

    Thank you for sharing!!!!!!

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  140. The soup looks so beautiful and must taste delicious.

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  141. could this be made vegan w plant milk?

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  142. I just so happened to have all the ingredients in for this last night (except had to swap fat free greek yogurt for sour cream) and was in need of a low cal side dish for myself (whilst my fiance ate french fries, sigh)....SO GOOD! I threw some chopped chilies in for a bit of a kick, and I am so excited to eat the leftovers tonight----thanks, Gina!

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  143. I have made this for years, to serve chilled! My recipe has curry powder coating the raw zuke in the pan for a few minutes.before cooking.Delicious flavor.Top with julienne matchsticks of blanched zuke. Swirl with additional sour cream or yogurt. You can freeze the base without the sour cream, then serve hot in the winter.

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  144. To add to my recipe, above, my original recipe called for half and half or heavy cream, but of course yogurt or reduced fat half and half is OK. Texture or thickness is different as well.

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    1. I have heavy cream, but no sour cream or yogurt. How much heavy cream would I use? Does it make it thinner?

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  145. I have s similar recipe but it calls for using about half mushrooms and half zucchini. The mushroom adds a nice flavor.

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  146. Zucchini is one of our favorites, so really looking forward to making this recipe. Most recipes people are publishing are so goopy & fat, you are a breath of fresh air with healthy recipes we can all use, enjoy and learn to live a healthier lifestyle! Thank you

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  147. I am a lifetime member of Weight Watchers and have tried other "diet recipe" sites as well. Skinny Taste is my FAVORITE and most helpful place for delicious, healthy eating. Thank you Gina for sharing your wonderful recipes so generously!! You've really helped me a lot! I make this easy soup often and love it! I sometimes microwave an additional cup of chopped zucchini and add it to the puree at the very end because I enjoy a little more texture. It's wonderful either way...

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  148. Is this supposed to be thin or thick? It looks really creamy in your pictures, but when I made it is was really liquidy.

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    1. I let mine sit for a day (in the fridge of course) and the next day it seemed thicker! When you add the cheese, tableside, it also thickens it up a tad. Tastes delicious.

      PamF

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    2. Mine was liquidy too, but still tasted great (w/splash of hot sauce) Next time I'll adjust with a bit less broth and a bit more zukes.

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  149. This recipe couldn't be easier, Gina. I'm looking forward to trying it. With the huge amount of zucchini we get each year I'd like to freeze it. How would it come out after thawing? Thanks

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  150. Gina - simply delicious and amazing as every other dish I have made. I thought there would be left overs but nope. Thanks for everything you do!!

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  151. I am going to make this for my afternoon snack next week.. I love the idea of using laughing cow cheese wedges instead of low fat sour cream. I live overseas so its REALLY hard to find low fat anything and if you can, its not cost effective ($30 US for a container of sour cream), but they have tons of laughing cow cheese!

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  152. I love your recipes and have enjoyed everyone one I've made. I want to try this soup, but don't like sour cream (or cream cheese) - anything else you could use? Thanks

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    1. Barbara Guy7/16/14, 3:49 PM

      I used cottage cheese, just a few tablespoons, and it blends in so well when you add it last with all that heat. It makes it creamy and you don't even know it's cottage cheese!

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  153. My fiancee is a chef and I made this for us last night and he & I both LOVED IT!!!! I will make this again and again. Super easy & delicious.

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  154. I know it's summer and it's all about summery things...but I still eat soups (including chicken soup) in June and July! This one looks delicious!

    www.allnnothing.com

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  155. I just made this and added some cauliflower I needed to use to it. It was delicious! Thank you!

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  156. Is a food processor an acceptable substitute for an immersion or traditional blender?

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  157. Ooh looks great. I think I'm going to make this with yellow squash, since I have SO MUCH OF IT in my CSA shares every week! Great idea to use zucchini in a soup!

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  158. Made this last night and it was amazing! Has anyone tried freezing it?

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  159. I made this soup on Thursday and have talked a bit about it on my own blog! I definately love your recipe!

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  160. Thanks Gina for a great recipe! I made it just now and my husband and I loved it so much, I forgot to add grated cheese to the top. I have made a similar soup with red peppers, onion, garlic and chicken broth. Same idea, simmer, then blend. I strain mine after for a smoother soup. Sweet red peppers made a wonderful soup!

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  161. Thank you for this delightful, simple and quite delicious recipe. I had the soup warm last night and cold today. It was delicious both ways. I'll be using your site more often!

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  162. Gina, I don't like sour cream. Is there anything I can use in it's place or does the soup have to have it?

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    1. you really dont taste the sour cream...but you could just leave it out if you had to.. should not change it too much..

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    2. you can use cream cheese (same amount, or more). i didn't have any sour cream on hand and subbed cream cheese and it was very good.

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  163. This is an easy and delicious soup.
    My two daughters and I seek your site first when looking for a recipe or for something different. There is not a single thing we three have made that we don't like!

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  164. Super delicious! I'm a vegetarian(egg less) and this soup is just awesome. Totally loved it and sure is a keeper.

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  165. I could eat soup every day of my life, even in AZ in the summer. This looks fab.

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  166. Made this last week. DELICIOUS!!! Even my fussy mother enjoyed it.

    Wonder if I could substitute broccoli or add some.......

    PamF

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  167. Would anyone have a weight on the 3 medium zucchinis? They vary so much in size this time of the year.

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    1. I weighed them out and it was between 2-3 lb. If they're a little bigger, it doesn't matter.

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  168. I added a little pickled jalapeno pepper to this. I'll be making this in larger batches - my husband & I couldn't get enough of it!

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  169. so tasty! i subbed in cream cheese and topped with a lemon olive oil - can't wait to make it again.

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  170. Does anyone have any idea how many cups of cut zucchini? I have a couple very large ones from the garden and so I have no idea how much to use?

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  171. Over in England zucchinis are known as courgettes, as they are in France. I have to say this was delicious...even though I ran out of garlic, and used a small splash of double cream....(that's heavy cream).
    It's so filling too....guess what I'm taking to work tomorrow?!

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  172. I love your site Gina! I've been a long time follower and your recipes always impress. I recently purchased a vitamix, do you think I can make this in it?

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  173. perfect for my 2 week protein cleanse..used plain non fat greek yogurt instead of sour cream to cut the fat, and the broth was wegmans brand, but can't wait to try for lunch! so easy to take to work.

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  174. This soup was AMAZING! I went generous on the garlic. So. Yum. I also told my boys that it was "Incredible Hulk Soup" hahaha!!

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  175. Great recipe. So easy! Like some others, I substituted Greek yogurt for sour cream. We had some left over quinoa from the night before, so I added it to our bowls and poured the soup right over. Finished it with a squeeze of lemon, a drizzle of olive oil and a sprinkling of parm cheese. My husband and 8 month old both loved it. Thank you!

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  176. Barbara Guy7/16/14, 3:46 PM

    After being given a huge zucchini from a coworker's garden, I made this soup last night. Left out the garlic (allergic) and sour cream (don't have any, don't like it), and used a couple of tablespoons of cottage cheese! Added freshly ground pepper in the serving. EXQUISITE! Absolutely delicious! I didn't even know that I liked zucchini! Have been on lots and lots of cruises, and this soup ranks with any of all their specialties! Thank you so much! Love this site! A late bloomer! Oh, brought some to work today, and two people loved it! But the donor wasn't here to try! Still have 3/4 of that zucchini left, can't wait to make more.

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  177. This is delicious as is but adding some pickled jalapeno and some feta on top makes it something deliciously different. I love this site - I get sooo many great ideas!

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  178. This recipe is a keeper - like all the rest - Gina! Thank you so much. My sister in law has made it several times already, and my mom and I both made it yesterday. I added a dash of cumin and some red pepper flakes to mine. So GOOD!! Such a simple, versatile and delicious recipe! I can't wait to try it with other veggies.

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  179. Do you think I can replace the sour cream with natural Greek yogurt? It's what I happen to have on hand.

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