Cream of Zucchini Soup

With kids going back to school and the weather cooling down, I wanted to make a summer-inspired soup they can eat after school. I still had a ton of Zucchini in my refrigerator from my garden’s bounty harvest, so I decided to make a Cream of Zucchini Soup.

This no cream version of this soup is creamy as it should be without the extra fat and dairy. Zucchini is a great source of vitamin C, manganese and fiber and a good source of B vitamins and calcium. Even though Zucchini is a low-calorie food, it keeps you full due to its high water and fiber content– a bonus for those of us wanting to lose some unwanted summer pounds.

Yields: 4-6 bowls

[ingredients title=”Ingredients”]

  • 2 medium zucchini, chopped
  • 2 tbsp. olive oil
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 2 stalks celery, diced
  • 1 cloves garlic, crushed
  • 1 quart chicken broth
  • 1/4 parsley fresh, optional
  • Salt & pepper to taste


[directions title=”Directions”]

  1. Chop all vegetables.
  2. Saute vegetables in pot with olive oil.
  3. Add chicken broth and bring to a boil.
  4. Simmer until vegetables are soft.
  5. Add salt and pepper to taste.
  6. Puree in blender until smooth.
  7. Top with dollop of sour cream and a sprinkle of nutritional yeast (optional).