Zucchini Soup


This soup is a delicious way to use up large quantities of zucchini. It can easily be doubled or tripled for those times when zucchini are enormous and plentiful. It also freezes well for a quick winter meal.


  • 2 Tbsp. butter or margarine
  • 1 medium onion, diced
  • 1 Cup carrots, diced
  • 4 Cups unpeeled zucchini, diced
  • 2 Cups broth, chicken or vegetable
  • salt and pepper to taste
  • ½ Cup milk
  • Parsley and cheese to garnish


In a large heavy bottomed pot melt butter over medium heat. Sautee onions, carrots and zucchini until onions are tender.

Add broth, cover and simmer 20 minutes until all vegetables are very soft.

Remove from heat, season with salt and pepper, and puree using blender (hand or counter top version) until smooth.

Pack into freezer containers to store or freeze. OR return to heat and add ½ cup milk, heat through. Pour into bowls, sprinkle with parsley and cheese to serve.

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