How to Make Quick Creamy Zucchini Soup - A Step-by-Step Guide

When it comes to light and nutritious meals, a delicious and quick zucchini soup is hard to beat. This creamy and flavorful soup is perfect for those busy weeknight dinners when you need something that’s both satisfying and easy to make. Plus, it’s a great way to use up those abundant zucchinis that seem to multiply in the garden during the summer months.

This quick creamy zucchini soup is not only a great way to add more vegetables to your diet, but it’s also a versatile dish that ca...

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Ingredients

  • 4 cups shredded zucchini
  • ¾ cup water
  • ¾ teaspoon salt
  • ½ teaspoon basil
  • 2 cups warm milk
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 3 tablespoons butter
  • 2 tablespoons minced onion
  • ground black pepper to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 4
  • Yield: 4 servings

  • Stir zucchini, water, salt, and basil together in a pot; bring to a boil, reduce heat to medium-low, and simmer until zucchini is tender, about 15 minutes.
  • Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Puree in batches.
  • Whisk warm milk, flour, and salt together in a bowl until smooth.
  • Melt butter in a skillet over medium heat. Cook and stir onion in melted butter until translucent, 5 to 7 minutes. Pour pureed zucchini and milk mixture into the skillet; bring to a boil while stirring continually. Season with pepper.
  • Nutrition

    182 cal.

    • Total Fat: 11g
    • Saturated Fat: 7g
    • Cholesterol: 33mg
    • Sodium: 852mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 2g
    • Total Sugars: 8g
    • Protein: 6g
    • Vitamin C: 22mg
    • Calcium: 172mg
    • Iron: 1mg
    • Potassium: 532mg