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How To Get Your Kids to Eat Zucchini
One of the reasons I love blended soups so much is that they’re a great way to get your kids to eat LOTS of veggies without them realizing just how many veggies they’re actually eating! I have many favourite blended vegetable soups, like this Roasted Vegetable Soup or this Instant Pot Butternut Squash Soup, but this Creamy Zucchini Soup is one of my kids’ favourites!How to Make Zucchini Soup
Making this Creamy Zucchini Soup is so easy!- Saute the veggies and herbs
- Add the stock and simmer until the zucchini is tender
- Add the cream and puree
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Creamy Zucchini Soup
This Creamy Zucchini Soup recipe is the perfect simple vegetarian soup featuring fresh zucchini and herbs (with a dairy-free option)!
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Servings: 8 servings
Calories: 110kcal
Ingredients
- 2 tablespoons olive oil
- 2 medium onions diced
- 3 stalks celery finely chopped
- 8 cup zucchini chopped, skin on
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried or fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 1/2 cups vegetable stock use chicken stock for non-vegetarian version
- 1 cup half and half use regular milk for low-fat, or coconut milk for dairy-free
- fresh dill for serving (optional)
Instructions
- Heat a large pot over medium high heat. Add the olive oil.
- Add the onions and celery and saute until the onions are soft.
- Add the zucchini, thyme, dill, salt and pepper and stir well.
- Add the vegetable stock and cover the pot, letting the soup come to a boil.
- Once it comes to a boil, reduce the heat to medium low and let simmer for about 20 minutes.
- After 20 minutes, remove the pot from the heat and add the cream.
- Puree with an immersion blender (or in a standard blender in batches).
- Serve in bowls with some fresh dill (if desired).
Notes
This soup is great for meal prep. Simple make ahead, store in airtight containers in the fridge for up to 4 days or in the freezer for up to 2 months.
Nutrition
Serving: 1cup | Calories: 110kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 592mg | Potassium: 442mg | Fiber: 2g | Sugar: 5g | Vitamin A: 641IU | Vitamin C: 25mg | Calcium: 64mg | Iron: 1mg
Tried this recipe?Mention @busybakerblog or tag #busybaker!
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