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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 188.0
  • Total Fat: 14.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 947.0 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 1.8 g

View full nutritional breakdown of Zucchini Garlic Soup calories by ingredient
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Zucchini Garlic Soup

Submitted by: CITYGIRL666
Zucchini Garlic Soup

Introduction

from www.thekitchn.com:
This soup is so creamy and silky - it tastes like it's full of cream. But it doesn't have a drop of dairy.

i modified the original recipe slightly by substituting olive oil instead of butter & fresh ginger instead of powdered ginger.
from www.thekitchn.com:
This soup is so creamy and silky - it tastes like it's full of cream. But it doesn't have a drop of dairy.

i modified the original recipe slightly by substituting olive oil instead of butter & fresh ginger instead of powdered ginger.

Number of Servings: 4

Ingredients

    4 tablespoons olive oil
    1 onion, sliced
    8-9 large cloves of garlic, sliced thinly
    4 medium zucchini, about 1 1/2 pounds
    4 cups of vegetable broth
    1 teaspoon ginger
    Salt and pepper

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Directions

makes 1.5 quarts

Cook garlic & onions in olive oil on medium-low heat until the onion is soft and translucent. Keep the heat low enough that the garlic doesn't brown; you want everything to sweat.

When the onions are soft, add sliced zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.

Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel.

Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld.

Number of Servings: 4

Recipe submitted by SparkPeople user CITYGIRL666.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    YUMMY! Reminds me of a creamy broccoli soup - for those of you who aren't sure if you should try it. - 7/17/10

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  • Very Good
    1 of 1 people found this review helpful
    I was sure there was a way to make a tasty zucchini soup. Will probably use less garlic next time. - 2/7/12

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  • Very Good
    1 of 2 people found this review helpful
    This looks yummy, I'll make some tonight :D

    PATAMUSHTA -- a "cup" is 250 mL or 250 g , I hope that helps. - 4/17/09

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  • Excellent and very easy to make! I followed the recipe to a T. - 4/5/13

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  • Incredible!
    0 of 1 people found this review helpful
    Combined all ingredients (minus salt, pepper, and ginger) and added a poblano pepper in the pressure cooker. Cooked for about 4 minutes at high pressure, and then the quick release of the lid. Skipped the ginger and instead sprinkled in Tony Chachere Original Creole Seasoning to taste. - 8/30/11

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  • Sooooo Goood! Everybody needs to try it, my hobby loved it as well. - 10/5/10

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  • Incredible!
    0 of 1 people found this review helpful
    This is so yummy. People give us zucchini everywhere we go.
    Will be making lots of this oh so good soup. - 8/26/09

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  • 0 of 2 people found this review helpful
    This sounds like a GREAT way to use the extra zucchini in our garden! Plus we love garlic. Will be making this for supper tonight. - 8/11/09

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  • 0 of 1 people found this review helpful
    I'm new around here. I'd be happy if someone could explain me how big a "cup" is meant to be. I'm living in Europe, so our cups might be different in size than those in the U.S. :) - 4/6/09

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  • This is delicious! - 3/17/09

    Was this review helpful?   yes  No