Mom's Zucchini Soup recipe

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Ingredients

2 tablespoons margarine
4 onions, minced
2 cups sliced zucchini
4 cups chicken stock, divided
1 cup milk
salt and ground black pepper to taste

Nutrition Info

193.5 calories
carbohydrate: 27.2 g
cholesterol: 9.9 mg
fat: 7.3 g
fiber: 4.5 g
protein: 6.3 g
saturatedFat: 1.8 g
servingSize: -
sodium: 1062.3 mg
sugar: 14.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt margarine in a pot over medium heat. Cook and stir onions in melted margarine until translucent, 5 to 7 minutes. Transfer onions to a blender with a slotted spoon, leaving pot on heat.

  2. Cook and stir zucchini in the pot until tender, 7 to 10 minutes. Pour 1 cup chicken stock over the zucchini, stir. Add zucchini and stock mixture to the blender.

  3. Blend onions, zucchini, and stock until smooth, return mixture to the pot. Add remaining chicken stock and milk to the mixture, stir. Season with salt and pepper. Cook until heated through, about 5 minutes.

Recipe Yield

4 servings

Recipe Note

This is the zucchini soup I remember my mom cooking on a hot summer afternoon when I was young. Cream can be used in place of milk for a creamier texture. Use summer squash for some or all of the zucchini if you have it and want to try it.

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