I was a little skeptical about making soup without sauteeing onion and other vegetables first, but just throwing chopped zucchini into broth made a quick nourishing soup. I used a mixture of dried dill and tarragon. Adding some fresh herbs just before pureeing would be better, I think. Once I adjusted the seasoning, this was quite good. I used a little sharp cheddar, then added chopped green onion and a small dollop of light sour cream to my bowl.
Herbed Zucchini Soup
This is one of the few soups that make the cut in summer. Serve it chilled to take the edge off a hot August night.
32 Reviews for Herbed Zucchini Soup
Great way to use up the huge zucchinis in the garden. Loved it. Used the chicken broth and the cheese just as directed. Was afraid it looked too brothy, so threw some croutons in...unnecessary! My hubby's and my next bowls were just plain and it was wonderful. Will definitely make again!
I double this recipe and add a very small fingerling potato and puree the whole mix. I use a tiny bit of cheddar cheese and sometimes add a tablespoon or two of fat-free half & half. EXCELLENT. My husband loves it and my toddler loves it too.
This soup was awesome! I didn't have any vegetable broth, so I used low sodium condensed mushroom soup(1/2 cup mixed with 2 1/2 cups of water). I also substituted fresh parmesan cheese for cheddar cheese, which is lower in calories and sodium. Delicious!
I was a little nervous to make this soup cause I'm not a huge fan of zucchini and the green color of it makes it look like it wouldn't be great, but I love soup and this seemed easy enough to make so I tried it out tonight. It is actually quite tasty. I would like it with more cheese, which I know adds fat and calories but I think more cheese would make it even better! :)