Cream of Zucchini Soup

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

Only FIVE ingredients (not counting salt and pepper) is all it takes to make this quick, easy, delicious cream of zucchini 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!

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!

How To Make Zucchini Soup

Cream of Zucchini Soup - EASY, only 5 ingredients!

More Zucchini Recipes

Only FIVE ingredients (not counting salt and pepper) is all it takes to make this quick, easy, delicious cream of zucchini soup my family's been enjoying for years!
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4.8 from 194 votes
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Cream of Zucchini Soup

60 Cals 3.5 Protein 10 Carbs 1 Fats
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Yield: 4 servings
CUISINE: American
Only FIVE ingredients (not counting salt and pepper) is all it takes to make this quick, easy, delicious cream of zucchini soup my family's been enjoying for years!


  • 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


  • 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.


Serving: 11/2 cups, Calories: 60kcal, Carbohydrates: 10g, Protein: 3.5g, Fat: 1g, Cholesterol: 3mg, Sodium: 579mg, Fiber: 3g, Sugar: 4g
WW Points Plus: 1
Keywords: cream of zucchini soup, creamy zucchini soup, zucchini cream soup, zucchini soup, zucchini soup recipe

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  1. I’ve made this enough times through the years that I should probably rate it. This past summer, I made it almost weekly! It’s great as-is, but I adore it with heavy cream swirled in instead of sour cream. My boyfriend’s lactose intolerant so we’ve also tried it without any dairy, and it’s still great. The broth/bouillon you use matters, since that’s the only real way to change the flavor, so use your favorite (mine’s Better Than Bouillon).

  2. This zucchini soup is light and full of flavor. It is delicious either hot or chilled. I sauted the garlic and onion first for depth of flavor and used my hand held blender to make it smooth. Vegetable broth and real sour cream for the growing number of vegetarians in my family worked perfectly. A bit of additional sour cream, perhaps some parmesan, and dill on the side has become a habit for us.

  3. Loved the recipe, I added some bouillon to up the salt a bit. I used a nutribullet to whip it up and it really tasted like a cream soup without the cream. Topped it with shreds of parmesan – nice soup!

  4. It is delicious chilled also. I added more sour cream.

  5. I was not in a hurry so I sauted the onion and garlic in oil first. I also added some coconut milk at the time I added the rest of the ingredients. When it was done I also added some cayenne pepper. It was soooo good!!!

  6. It tastes good but I feel like it was too runny is there a way i can thicken it ?

    • I added one potato diced small to thicken it a little 

    • Check the thickness after you blend it but before putting in the sour cream. If it is too thin, simmer it a bit longer til you get the desired thickness and then add your sour cream.

    • Use less broth and add as needed. The peas tend to settle so you kinda have to stir often to know the thickness and prevent from sticking or burning to the bottom of the pan depending on your stove. That’s a judgement call but it’s always the case for me.  Becare with salt if reducing as it will concentrate. It’s never too late to add extra, so be careful. 

      I use dried peas often. Rinse well. Boil for 2-5 minutes, then cover for 45-to an hour if you have time. A tip is to reduce the soup before blending as it’s assumed to gauge the liquid. A simmering thick soup/porridge tends to pop and splatter. After blending you should have s decently thick soup. 

      If you don’t want to add thickeners with carbs( like a flour, cornstarch etc) you can try a bit of gelatin. It witless great for beef stew i found, and Kenji, from Serious Eats, highly recommends adding it. There’s a lot of starch i. dried peas so it should thicken up pretty good after blending if you use an appropriate amount of liquid. 

      Good luck. 

  7. Reading through the comments will show you how versatile and easy this recipe is! I tried it tonight with white beans as a thickener and some parsley for extra flavor. Totally wonderful! Can’t wait to use up more zucchini from the garden!! 

  8. This was delicious! I added grated cheese during the emulsifying …. yum! Will definitely make again!

  9. Was an excellent Zucchini soup!

  10. I love this soup. First time I made it I followed the directions as given. Loved it!! Now when I make it I add a couple slices of jalapeño without seeds. It gives it a great hint of heat and adds another layer to the flavors. I use my NINJA Hot/Cold Blender to make this. I put everything in but the sour cream and press the hot soup bottom. Take 30 minutes and at the end I add the sour cream and pulse to blend it I’m

  11. How many cups of zucchini? I think I have a five pounder!

  12. This is fantastic, what a great use of zucchini, just use the good flesh of the gigantic 20in plus

  13. Super easy and a great way to use up zucchini! I did find it to be lacking in flavour a bit… so I decided to actually add some grated Parmesan right into the soup. This definitely makes it less ‘skinny’ but increased the flavour quite a bit! Next time I might try others suggestions to add a potato and/or celery and different seasonings. Overall, it’s a great recipe that can be easily tweaked so I will be keeping it on hand to make again 🙂 

  14. Wow…what a wonderful recipe. Easy yo make and very delicious. I found my new go to soup.

  15. Adding to my previous comment. Forgot to include I add celery salt at the end. So good!

  16. This was very good. I have made a few times now and I double or triple and freeze. I add more onion, zucchini, celery  and lots more garlic. Then saute onions and celery  then add zucchini and garlic with a crushed red pepper. Yummy

  17. Great easy recipe, but i thought it needed just a little more seasoning.  Will definitely make again, but I see some comments about adding basil and red pepper flakes.  I’ll try that next time.  

  18. Can this soup be frozen?

  19. We LOVED this soup!!! Made it mostly as directed except, we already had a huge zucchini from a friends garden and used the whole thing (might have been the equivalent to 4 or 5 small). Used 4 cloves of garlic instead of 2 and I had grilled some chicken tenders, cut them up and added right before serving for a little more bulk for a meal. It was very tasteful and not too watery at all. Will continue to make it that way!

  20. Made this in my new hot/cold blender that has a creamy soup function. I also had an overabundance of zucchini and looking for new ways to use it. It turned out FANTASTIC!! ABSOLUTELY DELICIOUS!!! I made more about a week later. I had a couple jalapeños left over from another recipe so I added a 1″ piece without seeds. It was also great with a little heat. This recipe is a keeper for me!!

  21. This is so light and summery! I used fat free greek yogurt in place of sour cream, and squeezed about 3/4 of a lemon into it for added flavor. 

  22. Definitely needs more flavor. I added a big handful of basil from the garden and a chopped tomato. If you’re dieting, I recommend NOT pureeing so you feel like you’re actually eating something, and stir in a beaten egg instead of sour cream to thicken the broth.

  23. Wow, delish. The only change I had to make was I scooped it into a regular blender, as my submersion blender did not work. it blended beautifully. This is really delicious. So easy and definitely quick to make.

  24. Simple and easy recipe that delivers great taste and very healthy.

  25. First of all let me say that I LOVE 95% of Gina’s recipes; however this was just so/so. I can’t believe that folks rated it as a 5. I did use the parmesan, but not the olive oil. Maybe with the addition of herbs and perhaps a potato, but as written it really just tastes like watery zucchini!

  26. This is a FABULOUS recipe and very easy. I added four zucchini, a little basil, grated Parmesan  cheese, and heavy cream. Yum!!! I will make this again. 

  27. So simple AND so flavorful. Definitely loved the drizzle of good EVOO and parmasean cheese once in the bowl. Could it be any easier?  Thanks for yet another wonderful and healthy recipe. 

  28. Question. After simmering the Zucchini, do you drain it before plummeting it down to a mash?  

  29. What can I substitute for sour cream or yogurt? My husband is lactose intolerant.

  30. This recipe saved me after gum graft 🙂 I had no idea zucchini can taste so great. Thank you for this awesome yet very simple and effortless recipe!

  31. Excellent! Made great use of zucchini in a clearance bag, and the addition of Kale and jalapenos in the same bag, some basil and white kidney beans, and yum. So good, it’s going in my ‘favourite recipes’ file. Thanks

  32. I just love this recipe. I have made it so many times and shared it with others. It is super easy to make and absolutely delicious. i have used chicken broth and vegetable broth. I like it with the vegetable broth the best.

  33. Wow delicious. Shocked such a simple recipe turned out so flavorful. I didnt even add the sour cream bc it was good enough. I followed the recipe exactly otherwise but used less broth since other reviewers said it was thin and my zucchinis were on the smaller side. Very very good!

  34. Absolutely delicious. Will make again and again.

  35. It was love at first taste! I have made this soup so many times already. As soon as I run out of it, I whip up another batch. So easy. SO delicious! And very low in WW points. It’s a win win. I absolutely love this soup!

  36. delicious!! and I used non-fat Greek yogurt instead of sour cream

  37. My husband was a skeptic when I told me what was for dinner,   But we both loved this soup – so easy and so delicious,  I added fresh grated nutmeg to soup.  I also added sliced green onions and some sliced chicken sausage when serving.  

  38. Wow! This soup was delish! I did make a few changes to amp the flavour up:
    I added some cauliflower, mild green chilis, 2 small onions, red chilli flakes, and used natural yogurt instead of sour cream. SO good! (I also omitted the cheese)
    Also, I didn’t have an immersion blender handy, so I let the boiled soup cool down, then blended it using a blender in 2 portions, then added the blended portion back into the pot and reheated until it boiled around the edges of the pot.

    SCRUMPTIOUS! Thank you for the recipe 🙂 

  39. When I first made this soup, I didn’t like it.  Then I read the reviews and one commenter mentioned basil.  I added basil and it was delicious. The only downside is the soup is very thin.  I will make it again though.

    • Delish- slightly less liquid and added one mire garlic clove. I didnt have sour cream so i used cream cheese. Perf!!!!

  40. Brilliant easy recipe. Thanks!

  41. My daughter made this and gave us a container.  It was so delicious I asked for the recipe.  Zucchini is one of our favorite vegetables.  Thank you!

  42. This is FABULOUS! My family is thrilled and I have shared the recipe and/or soup around amongst friends (co-vid safely of course :)) We had a proliferous zucchini plant that thought it was a comedian: meaning tons of hidden gems.  The great thing about this recipe is even a giant Zucchini can hacer it’s seeds cut and still be used for goodness.  We were at our wits end with cooking fresh, freezing shredded (for soup, etc additions in the winter, even sliced for “Zucchini Parmesan”, zucchini “lasagne”.   This soup saved us. With the chicken broth it provides lots of protein and I must say, I substitute plain yogurt (homemade or Greek, both plain) instead of sour cream. Yum Yum Yum Yum.  We have our last zucchini’s for the year in the. Kitchen, and I am making it again today!  Thank you!

  43. I was NOT expecting the simplicity (and nutritiousness!) of this recipe to be as delicious as it turned out to be! Very easy to make in addition to being a real crowd-pleaser. Will definitely make it again!

  44. Absolutely amazing whole family loves it! Sometimes I even add a little bit of fresh basil to it and that’s really good as well!

  45. Very easy and tastes great! I added 1T of powdered chicken bouillon and 1/4 tsp of Alpine touch, so delicious!

  46. Simple and delicious! Perfect for a light dinner or lunch. Will absolutely make again.

  47. So simple and delicious!  I added some yellow and red bell pepper that I had left over.  Used cream cheese in place of sour cream because I didn’t have sour cream.  To me soups need to sit over night to bring flavors together but this was delicious right away.  Plan to make again and freeze!

  48. I didn’t see the comments about adding vegtables but at first taste, I thght lacked flavor too so i put half cup to a cup of grated parmesean cheese along with red pepper flakes and sprinkle of Montreal Steak seasoning. Pretty gd flavor then but next time may try addin more veggies.

  49. AMAZING. I’ve never ever cooked before… such a simple recipe and tastes great! I recommend it with croutons. 

  50. This was so delicious !! I added a little hot pepper flakes to give it a kick !!! 

  51. Has anyone tried using a blender in batches to blend it? I dont have an immersion blender. This looks so good. Making it now !

  52. Just made it and it’s lacking flavors. I think more garlic, a larger onion and I’m goi g to try hot pepper flakes next time… give it a little boost of flavor.

  53. Loved this absolutely brilliant. So I added more garlic as I am a garlic lover. 1t butter, 2t half and half and I did the olive oil and some parmesan and croutons …. Deliciooosooo

  54. I made this today. I used your basic recipe and made a few addition/substitutions to make it more filling and higher protein. I used 3 cloves of garlic, added a carrot and some green pepper, added a drained can of navy beans, and used fat free Greek yogurt instead of sour cream. It was delicious and great with a sandwich for a quick and filling dinner! 

  55. A family favorite!! So delish!!

  56. Fantastic! I sautéed the onions and garlic in a tablespoon in butter first! Then I added a teaspoon of chicken boullion  seasoning. Omg! So tasty! I also switched out sour cream for cream cheese! 

  57. 😳 wow. Best soup ever.. . made this last year and I forgot the recipe so I haven’t made it.. but today was the day!!! I doubled the recipe because it’s fabulous.. I can freeze it down also.. I printed the recipe out this time.. I love zucchini.. it’s a healthy soup and I lost weight eating this.. I highly recommend this soup for everyone.. 

  58. Delicious! I ended up adding a can of white beans after reading other reviews. It was just what I needed to thicken it up. It freezes well and is a huge hit in our house.

  59. just made this soup, I did a few changes. Did not use 4 cups of broth, started with 2 cups and depending how thick or thin I wanted it, added broth as it was cooking. Added fresh dill and a touch of thyme. Used plain greek yogurt 2%. Soup turned out great and will make it again, but will freeze it for a great winter soup. Great recipe.

  60. What brand immersion blender is this?

  61. Anyone try this as a cold recipe?

  62. Nice recipe for rich soup. The zucchini was from my garden where I also chose lemongrass and lemon thyme to add to my version. The Parmesan was the perfect top. Delicious 

  63. Absolutely delicious.  Tried it w/ sour cream, then tried w/ creme’ fresh, then with sprinkles of pecorino and just plain.  Great recipe 

  64. Wonderful! After reading the comments, I decided to cook the onion and garlic (5 minutes in the butter) before adding the zucchini and broth, and I used only half of the broth. The soup was delicious! The consistency was perfect and such a good use for excess zucchini. I used one of those zucchini that I accidentally let grow too large. After scooping out the pulp, the remainder was the right amount for this recipe. Don’t forget to add the sour cream!

  65. How many zucchini?  I know it said 3 medium ? So does that work out to like 3 or 4 cups of chopped zucchini ? 

  66. Bro this soup is my most favorite soup in the world, its easy to make and low in calories what more could you ever ask for, everyone who I’ve given some too loves it as well. 10/10

  67. Can hardly wait to make this! The comments were helpful.

  68. What’s considered a medium zucchini? 

  69. Has anyone tried this with yellow squash? We didn’t plant zucchini this year, but have a TON of yellow squash and am trying to find ways to use it up!


  70. I omitted the garlic, added an extra tablespoon of sour cream.  In the serving bowl drizzled with olive oil and grated Parmesiano Reggiano on it.  Simple and Delicious!!

  71. So good!! I think I will add some shredded chicken to this to get more protien.

  72. Read other comments and added a little more veggies, including 2 potatoes, and a little too much black pepper, but it is really good! Thank you for a wonderful recipe.

  73. This was excellent! Per some other reviews I used half of the broth recommended, it still was a bit liquidity but good! Next time I think I’ll try adding beans for protein 

  74. This soup is delicious! It’s easy to make and it’s tasty. I’ve made it several times and it’s so simple. Love it! Great to freeze and pull out any time. 

  75. Just wondering if anyone has used grated frozen zucchini. And any adjustments needed. Would love to try this way during winter with ones I have frozen for other uses. 

    • I grate zucchini, freeze it, and make this soup all winter long. Flavor is not affected. I love this soup, summer and winter!

  76. ABSOLUTELY MAGNIFICENT! The name sounds awful, but the taste is incredibly good! It is now one of our favorite foods for my husband and I. I used Better Than Bouillon Chicken base and omitted salt. I sauteed some red onion first, and forgot the Parmesan. Great either hot or cold. I used some zucchini that I had frozen in water last year. Very forgiving recipe. Easy, cheap, healthy, and delicious! Thank you.

  77. Super Easy and Delicious!!!!!  Great way to use Zucchini from the Garden along with fresh Herbs!!
    Great for Diabetics also!

  78. I added a lot more garlic and onions and sautéed them in olive oil first. We also thought it needed a lot of pepper. But overall, really excellent!

  79. I was disappointed there was hardly any flavor and it was so thin it was like water. I tried to modify the recipe but wasn’t pleased I used my zucchinis for this. Oh well. I know other people have enjoyed it might just be my taste buds.

  80. This is absolutely delicious! I had 2 very large zucchini that needed to be used so I tried this recipe and am blown away. This is so satisfying and fresh. Thanks for another great recipe.

  81. Wish I had read comments before I made this soup.  It was very thin.  As others suggest, you either need to add more veggies or reduce the broth to 3 cups from 4. I will add 50% more zucchini, onion, and garlic next time and hopefully it will be a better consistency.

  82. Very tasty! My husband said to always make this when we have zucchini and nothing else!

  83. First of all, I didn’t expect this to taste as good as it does. And also I love how little effort it takes to make. 
    I added a can of white beans for protein (drained and rinsed). 
    Had my landlady teaser test it and she whispered “oh, this is goood”

    • Did you blend the can of beans or leave them whole?

      • I added them along with all the other ingredients and blended everything. 

      • I have made several times . Started less broth , added as needed. This time I have zucchini, yellow squash and going to add my head of cauliflower that needs used before bad. I imagine it will taste fantastic. Yummy 

  84. This soups is super delicious and couldn’t be easier to whip together! I will be making it again.

  85. Absolutely delicious and super easy to make !

  86. The best soup ever. Fast and delicious . Great for healthy diet.

  87. I bought a pre-packaged box of veggies and there were some large zucchini in it. I like them but never buy them so I got online and looked up a recipe and chose this one, and what a great choice it was. My family and I loved it! The soup was smooth, creamy, and very tasJteful. We are already talking about getting more zucchini and making it again.

  88. I have made this many times over the past year. I do make it as written thought l occasionally I use heavy cream instead of sour cream.

    Our favorite topping combo is parmesan, anduoille sausage, and sweet corn. Eaten with a side of homemade sweet potato biscuits. A great meal! My children know this soup as Brontosaurus Bisque also 😂

  89. This soup is easy and delicious. 5 star.

  90. Ey hello!

    How mucha Soura Creama? i usa in thisa recipea?


  91. OMG I just love this recipe who would thing you could be this creative with a Zucchini!
    I am a mother of 4 young children and at times money can be quite short! So much flavor So much nutrition thanks babes x o x o

  92. The flavor was SO GOOD! I think that I possibly needed more zucchini? It turned out pretty thin. Still was tasty and so many veggies! Thank you for another great recipe!

  93. I had a few zucchinis to use up and found this recipe and it was right up my alley. I read through the comments for tips and recommendations, I added a can of great northern beans. I doubled the onion and garlic and sauteed the onion to give it more flavor. I used 4 tbsp of Greek yogurt, red pepper flakes, Celtic and Himalayan salt, lots of black pepper, and some garlic powder. Topped with Parmesan and eaten with crusty French bread. Amazing! I will definitely be making this again and again.

  94. Awesome!

  95. I’ve made this soup at least a dozen times, I love it!  It’s the easiest thing I’ve ever cooked and so delicious it’s addicting. Zucchini definitely tastes better than yellow squash but both work in this recipe. 

  96. Fabulous recipe

  97. Another yummy and easy recipe from Gina! I used nonfat Greek yogurt instead of sour cream, threw in some crushed red pepper for some spice, and added some shrimp for protein and it was delicious. My picky eater husband is currently slurping down a bowl! 

  98. Super even for European standards 😋😁

  99. So simple and yet so tasty. I decided to make it in the instant pot. Sauted the onions and garlic, 2 minutes on high pressure and a quick release. Turned out great.

  100. Wow…first time making it, tastes so yummy! My husband and I loved it so much that I had to make it again. This recipe is a keeper. 
    Many thanks skinny taste! 

  101. Could shredded(frozen) zucchini be used for this recipe?

  102. Made this recipe twice now. The first time it came out a bit runny but still good. The second time I had a larger zucchini (bigger than a football lol) from the garden and it turned out perfect. It doesn’t say to do so but since the zucchini’s I used were  very large I scooped out the big seeds. I also doubled the onion and garlic because I like the flavour.  Overall very good soup and will make again. 

  103. So good! To add some depth of flavor I sauteed the onions in a non stick pan with a little olive oil spray, until they were golden brown . I added them at the end when pureeing the other ingredients. Topped it off with a little Romano cheese when serving. Yum!

  104. can this be served cold too or does the texture get weird?

  105. I am always skeptical of soups when I make them because I’m actually pretty picky about them. I decided to give this a try since it was so easy and had so few ingredients. My husband and I ADORED this soup. It’s delicious and light and paired well with toasted french bread. We definitely plan on having this at least twice a month because it’s so great for leftovers and freezes well.

    Next time we want to try adding a single chili pepper to add a little heat since we love spicy food!

  106. I had zucchini that got really mushy on the grill. I didn’t want to eat it like that, but I also didn’t want to toss it in the compost. This recipe saved the zucchini. So easy and perfect.

    My modifications since it was already cooked: 1.) Start with half the amount of broth for simmering garlic and onions, 2.) Add already soft zucchini and broth to cover at around 18 minutes to simmer with onions and garlic for just a bit. I think I only used around 3 cups of broth.

  107. Can you freeze this soup?

  108. This is so good. So easy.

  109. I love this soup, but I added about 1/4 c cream cheese and plenty of dill. That really boosted the flavor. And it really freezes well.

  110. how many cups of chopped zucchini does 3 medium zucchinis yield?  I have one giant zucchini from my mother in laws garden. I would like to make this tonight

    • After scrolling way down on this feed, there was a reply that 1 medium zucchini is about 7 – 8 oz. Hope that helps because I was looking for the answer as well. I’m going to weigh it out first time making and then figure out how many cups for the next time.

      • Thanks! I too was trying to find out how much zucchini was a “medium” one. I just picked zucchini (courgette) from my allotment and this batch range from 6oz to around 3lb 10oz (yeah, that one was hiding…). “Three medium”, honestly…

  111. My wonderful wife made this soup for dinner tonight.  It was delicious!

  112. Love it, can it be canned

  113. My family from 6 years old and up love this soup.  Easy and good for you.  

  114. Is this freezer friendly? 

  115. This soup is simple to make and absolutely delicious. My husband, who picks vegetables out of everything, and I am not kidding…loved it and actually asked for it again!! My grown kids were shocked when they heard this because they know their dad. If you haven’t tried it, do!

  116. I just made this soup and it is crazy delicious! Thank you for the recipe!!

  117. I made this recipe the other day. I live alone so it was enough for 3-4 meals. Today it is almost 100 degrees and way to hot to cook. I took a portion of the soup, added some (already browned) pancetta and a few grape tomatoes and it was perfect! Hot is good, but this soup holds up cold as well. I did tweak the recipe a tiny bit — substituted fat-free plain Greek yogurt for the sour cream and skipped the cheese, making it 0 points. Thank you for all your recipes!!

    • I cleaned out the fridge and found 6 medium-ish zukes. I used them all for this recipe and it was delicious. While waiting on the microwave to be available to heat up the leftovers this evening, I tasted it cold and it was excellent. I think we will be making lots more this summer when the zucchini are plentiful and it’s hot outside!

      • Sooooooooooooooooooo good. But i recommend putting some garlic powder in🙂And also it is a bit thin and runny so I also recommend using less vegetable broth.

  118. Loved this. And I’m a meat and potatoes kind of guy. Here are some changes I made to the recipe:
    Add a whole avocado  it made it much creamier and taste didn’t change much
    Doubled the amount of garlic
    Doubled th amount of sour cream
    Added a splash of jalapeño-infused olive oil. (Couple of shakes actually)

  119. I made it exactly as written. It was amazing … I’m embarrassed to say I almost ate the entire pot myself.   Next time I’ll double the recipe. 

  120. Wow! This is yummy soup. Great way to use zucchini. 

  121. I love this recipe! SO easy to make, and the leftovers are even better the second day!

  122. Gina this is the nicest soup I have ever made and eaten! I’m just in the process of mailing the recipes off to my two daughters and also my 100% vegan. I made this last night and both my husband and I just couldn’t get enough of this wonderful fresh tasting soup. So we finished the pot! My husband only planted two zucchini plants this year so I want to make sure I use them all. Today I made a triple batch for the freezer. We each had a cup to test it before freezing. Lordy, Lordy, Lordy! This is better than winning the lottery. And only 60 calories! By the way, I’m not a big fan of sour cream or greek yogurt so I didn’t add any to the soup. Mmm, mmm Good! Many, many thanks for all the wonderful recipes you share with everyone.

  123. I have never used an immersion blender. Does it scratch the pot? Do you need a special kind of pot or blender to avoid scratches? Can you recommend an immersion blender?

    • Immersion blenders have sort of ridges on the bottom edge that act like feet. (Hard to describe). If you slightly lift the blender, holding it straight up and not lifting it above the surface of the food in the pot, and moving it to different spots, you won’t be sliding it along the bottom of the pot. Sometimes I let go of the button while I move the blender to another area, especially when you first start blending. Once things are getting smoother, you can hold the button down longer as you move the blender around to different areas. I hope this makes sense.

  124. This is amazing! I added yogurt to make it creamier and sill not adding points!

  125. I love this soup! I add 1 tsp curry powder when cooking it and sprinkle some fresh dill over the individual bowls.

  126. Excellent!  While I’m sure the original recipe would be absolutely delicious as written, I used the opportunity to  sneak  in some extra veggies for the grandkids.  Melted butter in the Instant Pot and sautéed chopped carrots, celery, onions and the zucchini for a couple of minutes. Used vegetable Better Than Bouillon.  Added a handful of spinach.  Cooked on manual for 10 mins.   Used the immersion blender; then  added 1/2 brick cream cheese and 2 Tbsp cream.  Blended again.  Hubby gave it a thumbs up. The 2 big kids liked it and the Six year old said it was really good and I should make again.  Now that’s high praise!!

  127. This soup is the best, it’s quick, easy to make I did this in my instant pot on soup for 15 minutes, perfect consistency and so tasty thank you Gina  🙂

  128. Can this soup be frozen or canned?

  129. Have you ever tried this recipe to make asparagus soup? I have a bunch of asparagus sitting in the fridge, and I think I’m going to try that, but just wanted to see if anyone has already had this experience and would recommend it.

  130. Can this soup be frozen?

  131. Oh my gosh, this soup is amazing! It was my first time making and trying zucchini soup, and I’m delighted by the way it turned out! I will say that I used a whole onion, used 4 Maggi chicken bouillon cubes in 32 oz water, 6 total garlic cloves, and a whole jalapeno. I didn’t have sour cream, so I used 2 (7.5 oz) cans of table cream, though 1 can would have been just fine. My family prefers a bolder taste, we’re Indian, and usually recipes I find online turn out too bland for our taste. I still used this recipe but just made it stronger for our taste preference. I know they’re going to love this. I had my sister try, and when I said cream of zucchini, she was hesitant, but she was pleasantly surprised after trying it too! Thank you so much for this recipe!

  132. This soup is very thin, bt don let that stop you from making it! It’s inexpensive and so, so delicious! I told a friend about it tonight and she is going to make it and add clams. I think that sounds good! You need to make this soup. The flavor is outstanding!

  133. I made mine in the Instant Pot for 14 minutes as well. NR for 10 minutes. Added some oregano and cream cheese (instead of sour cream because it was all I had). Very delicious.

  134. Made this recipe last night in my Instant Pot (Normal / Manual 14 mins.) and brought it in today for lunch at work. Oh my, so yummy!

  135. This was so fast and yummy! I picked up a bag of zucchini at Costco that ended up being more than my husband and I could eat fast enough. This recipe saved the day!  As someone else noted, I tossed everything in my instant pot for 7 min. When done, puréed right there in the pot. We did find it easier to drink the soup than spoon up. No problem for us, as we frequently bring soup to drink on our outings. Thank you again for the simple, tasty recipe!

  136. Really appreciate this!! Very tasty, super easy and fast. I had non-fat Greek yogurt, so substituted for sour cream when I read someone else had, too. Beautiful flavor!!

  137. Really appreciate this!! Very tasty, super easy and fast. I had non-fat Greek yogurt, so substituted for sour cream when I read someone else had, too. Beautiful flavor!!

  138. I was totally convinced that this soup was going to be bland but the comments were super positive so I gave it a try. I could not have been more wrong! Thank you for the most simple, easy and delicious recipe. Prep and cooking are so quick. This is definitely going to be a staple in our house. I used Greek yogurt since I didn’t have sour cream and it worked perfectly. Also added some garlic powder for a little extra flavor. LOVE IT!!

  139. Love this soup, so easy and delicious.

  140. This soup is so simple and delicious. The only thing I change is the addition of a couple of carrots but probably not necessary. I’ve made it a couple of times and it’s a keeper recipe.

  141. Tasty and really easy to make!

    I’ve added a few frozen peas, celery sticks and took goats Creme cheese instead of sour creme – delicious!

  142. Loved it! I didn’t have sour cream so substituted a can of condensed cream of mushroom soup – delicious!

  143. This is so quick and easy to make and it’s delicious. I think it’s my wife’s favorite soup that I make (and I make a lot). When serving I will sometimes add some cooked chicken to it to make it a meal in it’s self.

  144. This was a hit with whole family! Loved it also because it is supper easy to prepare!

  145. I made it but how is yours so green
    Did u not cook it for 20
    It lost its green color more like split pea for 20 mins

  146. This was a great recipe that was so easy to put your own twist on!!

    I took some suggestions from everyone in the comments and added a few extra things!

    I added in half a can each of chick peas and cannellini beans to blend up with the zucchini and onions, along with a scoop of cooked quinoa I already had sitting in the fridge.

    I swapped the sour cream for nonfat plain greek yogurt (and added in a little extra!).

    After everything was blended, I added in the remaining half cans of chick peas and cannellini beans, some quinoa, a little bit of lemon juice, salt, pepper, thyme, and a little bit of cayenne red pepper, and let it simmer for a minute or two before serving.

    This is going to be a staple in my kitchen from here on out – my boyfriend loved it as well!

  147. So simple and so delicious! Next time I would just cut back on the broth a little to make it a little thicker- otherwise this will be a staple in my rotation!Love going back and trying older recipes I missed.

  148. This is delicious!

  149. Just made this bad bit. Didn’t use the onion as didn’t have one in and used vegetable stock.
    Served it with a sprinkling of grated mozzarella. Absolutely yummy. Will def make again soon!

  150. Fantastic recipe !! It became a family favorite !!
    I made a vegan virision , instead of sour cream i used coconut cream and a squeeze of lemon . Came out perfect !! Thanks so much for the this recipe ?

  151. Delicious!
    Looks watery and unappealing…but give it a shot.
    It did not disappoint.
    Super easy and filling!

  152. I have never met a Skinnytaste recipe I didn’t like, but this one gets 5 stars for flavor AND simplicity. Plus you can easily customize and sneak some more vegetables into your kiddos – tonight I added half a bunch of kale that I had sitting in the fridge. Once it’s all pureed, they’ll never know 🙂

  153. Just came across this recipe today and made it tonight. Delicious! 

  154. Amazing soup recipe.
    My favorite since I stumbled upon it.
    To keep it vegan, I use Red Mill potato flakes. Then I add one tablespoon of curry. Simply amazing.

  155. I can’t tell you how much I love this soup! I can hardly believe how flavourful it is! I’ve made it three times in the past month. The only changes I made were to add about half a teaspoon of A salt spice I get at a shop here in Ottawa, and I use Greek yogurt instead of sour cream, because I always have it available. 

  156. I made a yellow squash soup that’s very similar to this one,
    but didn’t add chicken stock or sour cream. I kept what was left of  the water that the squash boiled in, added some turmeric for flavor and a little bit of Almond Milk for creaminess.
    It was amazing!  Next time I’m going to add zucchini. 
    Onion and garlic, salt and pepper also. 

  157. Made verbatim except adding a bit of red pepper flakes. Trust me – this is a ridiculously easy and tasty soup. Super pleased – thanks as always Gina!

  158. This Zucchini Soup is fantastic!!!! I had the last of it, right out of a mug, for breakfast on Friday! I am making another pot of it today! I added fresh lemon juice and mixed yellow and green squash. Thank You! I cannot wait to try your carrot ginger soup!


    Can I make the exact same recipe with other veggies? 
    Maybe broccoli or carrot? Spinach? 

  160. I added mushrooms to mine and fresh parsley. Along with a touch of coconut milk in place of the sour cream. Sauteed the onions, mushrooms garlic cloves and a little jalapeno together and then blended it all. AMAZING!

  161. What about using Non Fat Greek Yogurt instead of sour cream??

  162. This is CRAZY delicious ~ and so easy! Our wonderful neighbor brought over an armload of zucchini so I looked up some recipes and found yours. My husband and I love zucchini but I have never made, nor have we ever eaten zuccini soup. This is just so fresh and flavorful. Thanks for sharing this!

  163. Very good. I feel the parmesan and sour cream are a must as a garnish. Did a bit of tweaking with the addition of cream or milk adds a hint of sweetness that I favour, however add a few more calories. A pinch of nutmeg works nicely too! I would definitely make again.

  164. This was Seriously delicious! I had made chicken bone broth and needed to use it up — so this was perfect to go with our summer garden zucchini! i sautéed the onions with garlic and mushrooms first and added some red pepper flakes. At the end I topped it with parmesan! I know that’s a few changes to the original recipe but i think without doing all of that I’d have been very happy! The end result was so so easy and so so good! Thanks for the recipe! 

  165. Does this freeze ok? 

  166. Does this freeze well?

  167. Has anyone canned this soup? I would love to make a big batch while the garden is going crazy, but have little freezer space available. Thanks!!

    • I think I’ve read that you shouldn’t can soup with cream or milk. Maybe can it without dairy, then add your dairy when ready to eat. That’s what I do with tomato soup.

  168. I don’t have time to read all of the comments to see if this has been asked but can this recipe be made like the creamy cauliflower soup and use almond flour instead of sour cream and would almond milk work also?? Thank you!

  169. Made this soup today tasty and so easy to make.

  170. This soup is so delicious!! It’s so quick and easy to make.

  171. I have never left a comment on a recipe before. But I just made this for supper tonight. It was awesome! I did add some carrots, celery, and sausage. My husband even thought it was delish! Thank you for sharing!

  172. I found it very bland.Tried adding a few different ingredients to improve the flavor but no luck.

  173. This soup was so easy and excellent. Thank you

  174. Love, love, love this soup! It is very easy to make and delicious!

  175. Can you substitute fat-free greek yogurt for the sour cream?

  176. Loved this soup! I added a can of white beans and then threw in some fresh basil before blending. Also used non dairy sour cream and Parmesan due to intolerances.  Great recipe, th ands for sharing!

  177. Add a cup of corn and chopped cilantro. You’ll love it! Instead of sour cream try 1/2 cup half&half or whipping cream. One of our favorite meals during garden season.

  178. I take back my 3 star review. My 3 year old and my husband like it. I admit that the first time we ate it, I forgot to put the parmesan on it. Much better with the parmesan.

  179. I adapted this recipe for the instant pot.  Just threw everything in, and I threw in a can of rinsed white kidney beans. Put it on high pressure to cook for 7 minutes. Released preassure and blended it with the immersion blender and it came out great. Sprinkled a bit of parm on at the end. Yum.

  180. Wow! I’m so impressed with this soup. I omitted the sour cream since I didn’t have it. It still turned out delicious. Thank you for sharing this recipe. This recipe will be added to my list of recipe and this website. I will be passing this on to my friends. Keep the recipes coming.

  181. Thabk you, Skinny Taste!  I doubled the recipe so I can freeze some. As the comments said, it was a little thin, so I added a puréed can of cannelloni beans to help thicken and added a little Parmesan directly to the soup – yummy! – another “keeper” recipe!!  Low cal and filling with those beans “hidden” in there. 

  182. I find this soup is bland and watery. I even reduced the amount of chicken broth and I added a small potato and a pinch of curry powder.

  183. Absolutely DELISH !!!! one of the best soups i had !!!! And so easy to make !

  184. It was great. I added 6 oz. of Evaporated Fat-Free milk to make it creamier.

  185. Made this today to add to lunches during the week. It is delicious!! My zucchini hating fiancee tried it and loved it!! Thank you for this amazing recipe. It is going on my regular meal rotation! Absolutely delicious!!! Thank you again!!

  186. 3 medium Zucchini…Do you have a cup measure???
    My Zucchini are so large it is difficult to consider what the measurement would be for 3 medium.
    Have you ever increased the amounts to make a large pot of soup for freezin
    With or without the sour cream.. Have not make it yet, but looks good and easy..Reviews are great as well.

  187. Can you can this soup?

  188. This was even better the 2nd day. Strange question though. When we grow zucchini of coarse it is of all sizes. Can anyone tell me approx how many cups of cut up zucchini would be 3 medium size zucchini’s. Not sure if I had too much so I add more broth then needed. It still tasted great!!

  189. This soup is great! I added a jalapeno and some green peppers when making it, just to add some nutrition and some spice. Then I skipped the sour cream, which left the soup less creamy (obviously). I was able to use it as a base and tossed in anything I had in the fridge–chicken, broccoli, carrots, etc.. Basically, I made chicken soup with a zucchini base. Delicious!

  190. How much zucchini in cups/lbs? I have one giant one!

  191. I just finished making this soup for the second time. My husband and I love it! My garden is filled with zucchini and this is my go to recipe. I have even given zucchini to friends/family with a copy of this
    recipe. All have loved it.
    Thank you!!

  192. Can this soup be frozen?

  193. I added seasonings and hot sauce. The I cooked some quinoa and added that before I blended it to thicken it. Worked like a charm and I appreciate having the added protein from the quinoa. My husband liked it and I am going to make more and freeze it.

  194. I’ve always felt that zucchini was bland so I wondered how this would turn out. Instead of throwing everything in with the chicken stock i sautéed the onions and garlic in a bit of olive oil. Then added the zucchini and coated it in the mixture. After about 10 min I added the stock. I find this method adds a lot of flavour. Awesome recipe thanks so much! Someone mentioned earlier about adding a potato. I think that would be great. It will definitely make it a bit thicker. 

    • Thank you for that advise.  I love zucchini but find it rather bland by itself also.  I was a little afraid to try this, since I thought It might have little flavor but i will try it your way for sure.  

  195. Made this today! It was delicious, the taste and texture is just like my mum’s squash soup! I couldn’t believe how low the calories were! I used two huge zucchinis from the garden and extra onions and garlic. I can’t wait for more zucchinis to be ready!

  196. If you replace the sour cream with non-fat greek plain yogurt, does the serving become 0 points?

  197. I’m a WW and made this Zucchini soup it was delicious. No points which is awesome!  I used more garlic
    Thank you

  198. Simple and delicious!

  199. Made this today, and it was delicious! I made it exactly as written.  My 13 year old hates vegetables, and even she thought it was good.  I will be making this weekly to use my zucchini.

  200. We made this soup tonight and were not as impressed as the rest.  We ended up adding quite a bit of salt, and thought is was quite thin and flat tasting. We will try again with cannoli beans and maybe some roasted asparagus.  

  201. Yum! Added goat cheese…even better!

  202. Would this make a really good chilled soup… like gazpacho style?

  203. This is quick and delicious.  Especially good because everyone has zucchini growing now!

  204. What weight or volume of zucchini? The sizes are a wide range. Thanks.

  205. Made for the first time last night. This soup is outstanding! Followed the recipe exactly, only using my home made chicken broth and added a few good shakes of hot pepper flakes for some zing! Only had Asiago to shave on top, but it did the trick. The cheese finishes this soup nicely! Also going to try another reviewers suggestion to add in and puree a can of cannellini beans to give it more body. Even my husband loved it, and he’s not too crazy about soup! 60 calories and 1 SP makes it a win win! Yay! Thanks for the recipe!

  206. Do you drain the liquid from the zucchini before you puree?

  207. Could this be made in the instant pot?

  208. I have now tried Dad’s Cauliflower Soup which encouraged me to try this one. Both soups are very easy to put together and taste delicious. I’m not sure if I used the proper amount of zucchini or to much stock but I think I will reduce the stock a little next time. Thank you for sharing this recipe and for all the many I have tried.

  209. Yum!  A great way to use zucchini when I have so much!

  210. Yumm! This was quick and easy! I added a little more taste by adding carrots, and celery but soooo good!

  211. I just made this soup with zucchini out of my garden and I absolutely love it . This  soup is so simple and healthy and best of all delicious, serve it with crackers  or croutons, I did add 1 small potato that needed to be used up.

  212. I made this & it was delicious. We were on a cruise a few months back & I had a delicious cream of asparagus soup. I’m going to try it again with asparagus instead of zucchini & will probably try butternut squash, too.

    • I like the idea of trying winter squash!

    • When I’m making asparagus I always save the woody ends for just that purpose. They’re great in blended soups!

      If you don’t have a high powered blender you may need to pass the soup through a seive depending on how fibrous your stalks are.

  213. OMG! I am SO thankful for this recipe! Made it twice in one week! Served it with FRESH homemade pretzel rolls the first time and having again tonight with a Crusty bread – this soup is SO good! Do you have any way of canning or freezing this for year round use? It is THAT GOOD! YUM!

    • Great! I am not too familiar with canning, maybe you can freeze?

    • I am just about to make this soup for the first time. Was wondering if I could use a mix of Zucchini and Yellow Squash or does it need to be only zucchini. I was responding to the Canning of squash. I was told by the extension service (I think thats the name)  that home canning of squash or pumpkin was not recommended due to safety concerns even with the use of a pressure canner.  Freezing is the recommended method of preserving squashes. 

  214. Does anyone know if this soup will freeze well for the winter? My garden is producing more than I can eat.

    • i took small plastic bags added a cup of soup to each bag…closed them pushing the air out as i did ..layed them flat in a storage container with wax paper squares between them..then froze them..when they were frozen put about 6 of the bags in a gallon plastic bag..i did not add any yogurt or sour cream to the soup but did heat one up last night and it was perfect..hope this helps.

  215. STUNNED at how amazing this soup is. I made it Sunday night thinking it would last me through my hectic week. It’s Tuesday and it’s all gone. I’ve shared this with all the people in the lunch room wondering what smelled so good as they are eating their crummy sandwiches. SO simple. SO tasty. This is a definite winner!

  216. When I read the ingredients I had 1 zucchini and 1/2 an onion that needed to be cooked, I added 3 cloves of garlic to this, salt and pepper, plus red pepper flakes (I like spicy). I followed the directions from there til everything was soft enough to puree. Once pureed I added some heavy whipping cream, pureed a tad more and at this point I was going to top it with some cheese and possibly sour cream, but it was so delicious I didn’t have the heart. Super easy and amazing flavor!!! I want to add that I closed my browser and had to go searching so I could leave a review!

  217. Wow, this was way better than I expected! Even my soup hating husband liked  it! I added a potato and some heavy cream at the end with the sour cream, but otherwise kept everything else the same. I used 2t salt.

  218. Can I sub Greek yogurt for the sour cream for similar results?

  219. Hi, I tried this with yellow zucchini and it was amazing with a cheese slices on top. Thanks a ton for the wonderful recipe.

  220. So good, after reading the reviews I thought it would be bland it’s not, this is so good just the way the recipe is.  Will expirement with adding beans or something later. Thank you for a easy recipe to start using up that summer zucchini explosion that’s starting . 

  221. OMgosh?  This was so freakin’ good. I added a whole onion and one more garlic clove, but that’s the only change. All three kids (5,11,15) ate it and loved it. Along with the cauliflower soup, we have a score on the veggies! Thanks Gina!

  222. Can this be frozen with the sour cream in it, or add when thawed and reheated?

    • Lisa Bee,

      Like noodles or rice in soup, I always hold off on using until it is time to serve the soup. Let your soup thaw and then add in as if it was freshly made. Enjoy!

  223. This recipe was very good but a little flat on flavor for us. I used home made defatted chicken broth because I had it in the freezer. Maybe that was the issue.  It brought down the points to zero. I then added some siracha pepper sauce for a little spice. I will make it again but make sure your broth has plenty of flavor.

  224. Was a bit sceptical becauseI’m not a big fan of cooked zucchini, but it was really good! My husband also liked it a lot.
    Thank you for another brilliant recipe!

  225. My immersion blender was not working well so. Had to put in blender. Was a little watery but good. 

  226. Can this soup be frozen. I freeze zucchini soup all the time and it works wonderfully but as it has sour cream I wasn’t sure. I haven’t tried it yet because I have to freeze what I make today.

    • If you’re concerned I’d just leave it out and add fresh when you thaw it. Should solve that issue.

      • I have frozen this with the sour cream included. It held up beautifully right up to the last one that had been in the deep freeze for 7 months 🙂

  227. I googled something to do with sour cream and this soup came up. I looked at the ingredients and the reviews and decided to make it. I loved it! It’s so easy and fast to make. I also added a Monterey Jack cheese in it.

  228. I just was served this soup by my Sister in Law…….It was amazing!!!   She added the potato also the zucchini swirls  made it so look perfect.   I can’t wait to make this soup myself 

  229. This soup is delicious! Even my 3 year old son loves it. The only change I made was adding a can of cannellini beans right before blending. It thickened up the soup just a tad, and made it a bit more filling for my kiddo! Will for sure be making this again for Meatless Mondays!

  230. Can I make this In a Crock-Pot?

  231. Delicious! Topped soup with shrimp, so good! Thanks!

  232. Can I roast the zucchini first for more flavor???

  233. Do you think I can substitute cottage cheese or cream cheese as II can’t eat sour cream or yogurt. Thanks!

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  236. We make this all the time, husband loves it and my 4 year old loves his green soup 🙂 only thing we do different is we add just 1 large potato or 2 little ones, otherwise we stick to the recipe.

  237. Trying this recipe with added southwest seasoning.  Added a small can of roasted green chilies, half of a red bell pepper chopped and half a packet of taco seasoning to the soup while its cooking and then blending with the immersion blender.  Would also be tasty with a little cheddar cheese shredded on top (but optional extra calories).

    Love this website!  Great recipes!!  I come here all the time to look for new recipes and meal inspiration.

  238. the best soup ever <3

  239. Since coming across this recipe last year, I have made it so any times I cannot count. So delicious and easy! Thank you, Gina! 


  241. LOVE LOVE LOVE!!!

  242. Made this tonight w zucchini I bought I didn’t know what to do with! Amazing!! Used the cookbook version and the olive oil drizzle and cheese made the soup. I used fat free Greek yogurt instead of sour cream and pecorino Romano cheese. Yummy! Thanks for the great recipe! 

  243. This was so good I had to leave a review.  I didn’t go to the trouble of puréeing or adding the sour cream and cheese.  I served it with toasted homemade buttered bread.  It was delicious and healthy!

  244. I added some Kale and one small peeled Idaho potato(1/2c). Also was short 1/4 cup of broth added vegetable broth to make 320z. Good soup had with a chicken breast for supper. Not fond of zucchini but I will try anything in soup form. Will do again.

  245. I love this soup… As suggested, I put olive oil on the top. I only use 1/4 tsp. (I measure it. I’m anal). And, I ONLY use California Olive Ranch olive oil. Delicious and super low in points.

  246. Easy and delicious. Whole family enjoyed!

  247. I made this tonight. Added a parmesan rind in while it was simmering and removed it just before blending. Also added some arugula when blending to keep it bright green. So tasty!

  248. This is not bad but I felt like it was missing something, though I can’t be sure what. Will make it again and try to tweak it so it fits my taste buds.

  249. ‘What’s for dinner, mum?’ Says my hungry boy ‘courgette soup’ ‘oh no I don’t like that’. 35 minutes later ‘hmm this is nice … can I have some more’ … go Gina! 

  250. Had it tonight as part of the meal plan and it was sooooo good!

  251. So good! A few croutons on top with a drizzle of olive oil.. fantastic!

  252. Hi, I have not yet made this recipe, but intend to do so. Question…can I substitute NF Greek yogurt for the sour cream? When served cold, I find I can often substitute…just not sure about that in this case. 

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  255. Could I sub Greek yogurt for the sour cream and get the same result?

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  258. I made this soup tonight and it was absolutely DELICIOUS! I sautéed the onions and garlic first with a TB of butter. I also used way less of the chicken broth, since the zucchini already contains so much water. I also added a ts of Better than Bullion to add more flavor. It turned out perfect!! Thank you Skinnytaste!


  260. I LOVE THIS SOUP! All I did was add a bit of red pepper to strengthen flavor of other ingredients…and WOW! I have to be careful…I could eat the whole pot! 🙂

  261. Oh my gosh, I did not expect this to be so tasty! I followed the recipe exactly and I love the flavor and how light it is.

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  263. I was skeptical and thought this might be bland, but it was awesome! I did add an extra three cloves of garlic (because I cannot help myself). Also, for those who had bland soup, the problem might be lack of salt. I needed about 1/2-3/4 teaspoon of sea salt in the whole pot.

    I’m eating this for lunch today with the ST zucchini-asiago scones. Thanks for the great, healthy recipes! Please keep them coming.

  264. I don’t have an immersion blender, can I pour it into a regular blender?

  265. I found your site looking for zucchini recipes. This is SO good. I’ve made three gallons of it to put in the freezer (in smaller portions) for winter meals. Thank you for an easy, savory way to use the bounty of zucchini!

  266. Has anyone tried adding ground turkey to this? Trying to think of a fun way to incorporate a protein to make it more hearty 🙂

  267. Can this be cooked in the pressure cooker? I’ve gotten lazy and LOVE using my pressure cooker. I just don’t know if I would need to add anything? 

  268. I never know how big a ‘medium’ zucchini is! It would be easier to measure in weight/ounces. And when I put this recipe in the WW recipe builder, for 4 servings (I didn’t put the cheese since it’s optional), it came out to 0 points per serving?

  269. How many cups of zucchini do you think this is once chopped? Having a hard time gauging this with our huge garden zucchinis. Thanks. 

  270. Terrible. Yuk. 

  271. Love, love, love this soup. I always tweak recipes so I add spices, hot pepper flakes, or whatever as my mood or the weather dictates. My husband doesn’t like broth or cream soups with nothing in them so I always end up making his like a chowder – – adding a bit of corn, beans of some sort, chicken, shrimp, etc. to make it more substantial. Then he goes back for more!! Thanks for all of your wonderful recipes, Gina!!

  272. I made this today.  It was delicious!  I love that this recipe doesn’t call for cream, but sour cream adds nice flavour and II usually have it in the fridge already.  I used 2 large zucchini (scooped out the middle) and used my own homemade turkey stock from the freezer.  No other modifications and it turned out great!

  273. made today with my zucchini and garlic from the garden- loved it’s simplistic taste! this is my kind of cooking. it could also easily be adapted based on the seasonings you use – Italian season, curry, etc. Since I’m a big fan of garlic, i think next time I’ll double it for extra flavor. thanks!!

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  277. I garnished with red pepper flakes and fresh cherry tomatoes, wow was it delicious! The tomatoes really added a punch of flavor. Thank you for helping me use all my zucchinis from the garden, Gina!

  278. I can’t understand how people think this soup is bland.  It is SOOOO flavorful.  I can’t believe it’s so low in fat because I feel like I’m eating a full fat, creamy soup.  I’ve been a fan of skinny taste for a while now, and this is a new favorite of mine.  

  279. would this soup be ok to freeze?  what a great way to use up all my extra zucchini.

  280. Any ideas on how to make this dairy free?

  281. i am using fresh zucchini from my garden that are enormous…should i take out the seeds before blending?

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  283. Great soup! I’ve had so much fun trying recipes from your cookbooks, Gina! Beautiful photography, too (I assume it is all yours, but I’ve not checked the credits, yet).  I only made tiny changes to this little soup (I know I’m always messing with everything).

    I sautéed the onion & garlic in a teaspoon of olive oil (I forgot to read the directions — again, typical) and threw in a sprig of basil (I fished it out before blending). I was unable to leave well enough alone and also added a tablespoon of butter at the end…made it so silky and, since it ended up being 7 servings, the calories remained ridiculously low. 

    And desperate to get my sweetie to believe it was a MANLY LUNCH, so I wouldn’t have to also make him a grilled cheese sandwich, I thickened the soup with a bit of cornstarch and added some crunchy toppings: raw corn off the cob, more basil, & scallions (for both of us) and crumbled browned-til-crispy turkey sausage for you know who (“honey, it’s LUNCH–see, there’s MEAT on top!”). 

    Why is it that a thick soup feels like a meal but a thinner one doesn’t? I suppose it is psychological. Regardless, it was a huge hit. He declared, “This is restaurant-worthy!” So, there it is. Thanks again, G.

  284. I made this before and it was DELICIOUS….this time for some reason it tasted bitter…what could have caused that? I made the exact same way as the first time

  285. I made this tonight and it was wonderful. I did change it up a little and added small creamer potatoes, pepper flakes, and some fennel seeds. Instead of sour cream I used Fage non fat yogurt. It was creamy and the fennel shined thru. I will make this again!

  286. Thank you for sharing this. I made this yesterday and the result was perfect. I’m a beginner and didn’t think I could come up with something that tastes this good. Thanks a lot.

  287. Gina! Gina! Gina! How is that I had never made this one before! DELICIOUS! So easy and soo tasty! I skipped the sour cream, It was cramy enough. I added a dash of oregano….YUMMMMM! Thank you!!!

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  289. I just want to say that this is one of my favorite recipes. We make it a lot. I LOVE to eat it cold after a day of sitting in the fridge to let the flavors meld. I never add the cheese. Thank you for posting this recipe! 

  290. I agree with some of the reviews below that it’s a little bland but it’s a great base and a really quick and easy to make soup. And adding a little curry powder definitely helps. I made this with zero point chicken broth and fat free sour cream from Trader Joe’s, making it a zero point soup! A little paremsan on top and that’s my lunch for the week sorted 🙂

  291. Very Very Awesome !!!!
    I would make this again times a thousand !!!
    You can forfeit the sour cream if you choose.
    At first, it tasted like ; Pea Soup,
    it is soooooooooo good.
    And super-easy,
    Takes all of 5 minutes,
    What a big, delicious bow of goodnees

  292. I made this over the weekend and have been eating for lunches. It is a bit loose for my liking, so next time I will try simmering it a bit after it’s blended to see if that thickens it. I have been adding a handful of croutons to it for some extra flavor and crunch. It was so easy to make and makes a great low calorie meal, definitely will be making it again!

  293. ***** That’s 5 stars ! I LOVED this soup it was so delicious and comforting because I am on Weight Watchers the points for a bowl of this awesome soup were amazing! And YES it freezes well too, i froze 1/2 and a few weeks later took out of the freezer and it was the same texture and deliriousness as when I first made it. This one is definitely a keeper. Reminded me of the comfort I felt when eating a cream of rice soup at a restaurant that had the same texture.

  294. This soup turned out delicious! Sautéed the onions & garlic first- just out of habit & had the time, also added in crushed red pepper flakes . Added in another heaping tablespoon of reduced fat sour cream and think the consistency came out ideal. Healthy & light as expected. If you are looking for a hearty soup this isn’t it. Thanks Gina!

  295. Turned out quite well! I twisted it a bit by adding a third of a can of coconut milk while simmering and garnished with white cheese and a few croutons on top. Yummy! 🙂

  296. LOVED THIS! Made it tonight. I had 3 average store bought size zuchs. I did add 1 extra clove of garlic. I garnished with a small pinch of parm. cheese and cajun seasoning! Big hit full of flavor!

  297. I make this regularly. It is my absolute favorite. I don’t find it bland at all with the added salt and pepper to taste. However,  I think it is best after sitting in the fridge for awhile, and this might sound strange, but I love it cold! Thank you for this wonderful recipe!

  298. Gina, I made this in my Instant Pot today: 5 minutes high pressure, quick release. Used the immersion blender right in the pot. It was excellent, my sweetie went back for seconds! Thank you for being you, I use your recipes every week and share your site with everyone. My daughter is cooking your recipes and my 1 & 1/2 year old granddaughter loves everything. You have become a family tradition! 

  299. Could I throw all this ingredients into vitamix to cook 

  300. Why are the nutritional info and points different on the website than in the new book? Does the website not include the cheese since it’s optional and the book does?

  301. Hi Gina! Love all your recipes! Just received your new cookbook, Fast and Slow, and it is amazing!! Question about this soup..I converted the recipe in the book and it came out to 4 SP per serving, as opposed to this 1SP. Ingredients are the same. Any reason why such a difference?

  302. I made this according to the recipe… with one exception. I thickened it with instant garlic mashed potatoes which added a lot of flavor. It was great! Even my picky man liked it.

  303. Thank you Gina@  I made this today with my last big zucchini in the fridge. I made some changes to pump it up a little more (as this is such a great base recipe! 🙂 ) . I added 1 cucumber (I think I had 5 c. zukes so I needed something to thicken), subbed nonfat plain greek yogurt for the sour cream for added protein and lower fat content, then added an unmeasured (a lot) amount of equal parts cilantro, parsley and mint. Turned out amazing!!!! Such a great “transition to fall” soup 🙂

    THanks!! Second recipe of yours this week.. did the butternut squash lasagna tuesday and i only have a small squash left… all eaten by me lol

  304. I read the reviews in which some said was bland, so I added an extra garlic clove and a handful of baby carrots.  Then at the table, I added some red hot (I add that to a lot of soups).  Very good, especially for the low WW point!

  305. This is very si Ilan to a recipe I’ve been making for years…a staple when I WW.  Two small differences:  instead of LF sour cream, I cook 1 small thin skinned potato, chopped, with the zucchini and broth.  The points from the potato are spread out over the whole pot (I make 8 servings at a time) and the consistency is great.  Also, after using the immersion blender to purée, I throw in a big handful of cilantro, blending a second time – the cilantro gives it a freshness I enjoy.  Thanks!

  306. I used 8 cups of zucchini chunks, but I could still see that it was going to be too watery so I drained off some of the broth before pureeing. I should be able to use that in something else. I also added 1/2 tsp of curry powder. With these adaptations, the consistency and flavour were good. 

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  308. Can I freeze this???

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  310. So I made tonight and was a huge fail. Way too watery. I wish the recipe stated approximately how many cups of cubed zucchini needed. I had huge ones given to me from a friend and tried to use and looked up and put 4 cups in and I guess was too little. Looks like dirty water. And of course I had used the rest of our zucchini for something else so I’m out.

  311. Going to substitute nonfat plain Greek yogurt for the sour cream. Going to make a double batch and share. I added dry dill. Yummy.

  312. VERY disappointing. Soup was  runny & bland. Only change was to substitute 2 large (not giant like they can get) instead of 3 Med zucchini. 
    A waste of time & veggies!!

  313. Yeah 32 33 oz chicken broth seemed like a bit too much flavour there . i’m definitely sticking to veg broth next time

  314. Pingback: Cream of Zucchini Soup | Christine's Taste of Heaven

  315. I am picking 2-3 zucchinis a day so this was a great way to use up some surplus. Made it exactly as written even the husband loved it.  May try some hatch chiles in it next time for a southwestern flavor. So many possibilities 

  316. This sounds good!
    Does anyone have a weight or number of cups for the zucchini??
    Also I wonder if it’s soft enough just to mash without using a blender (which I don’t have)?
    Thanks for the help.

  317. Is there anything I can sub for the sour cream? I am not concerned about the calories, but a couple of my kids are dairy-intolerant. Would be a good way to get them to eat up the glut of zucchini from the garden! Thanks in advance!

  318. Was hoping you would have a zucchinni recipie! I have a HUGE one almost 2 feet long (NO JOKE) and now I have a soup to ma