This cream of zucchini soup recipe is a great way to use up your garden zucchini. The potatoes add to the creaminess, while croutons add texture and chives brighten the flavor.

Jasmine Smith
EatingWell.com, March 2021

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Credit: Victor Protasio

Recipe Summary test

active:
25 mins
total:
40 mins
Servings:
6

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Combine bread cubes and 1 tablespoon oil in a bowl; toss well. Spread in an even layer on a large baking sheet. Bake until golden and crisp, 12 to 15 minutes.

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  • Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium heat. Add shallots; cook, stirring occasionally, until softened, about 3 minutes. Add broth, zucchini, potato and salt; bring to a boil over high heat. Reduce heat to medium-low; simmer, undisturbed, until the vegetables are tender, about 15 minutes.

  • Pour the zucchini mixture into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth and silky, about 1 minute. (Use caution when pureeing hot liquids.) Return the mixture to the pot; stir in cream. Ladle the soup into 6 bowls; sprinkle with the croutons and chives.

Nutrition Facts

179 calories; fat 9g; cholesterol 12mg; sodium 301mg; carbohydrates 23g; dietary fiber 3g; protein 4g; sugars 6g; niacin equivalents 2mg; saturated fat 3g; vitamin a iu 524IU.
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