Quick Creamy Zucchini Soup Recipe

Name: Quick Creamy Zucchini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups shredded zucchini; 3/4 cup water; 3/4 teaspoon salt; 1/2 teaspoon basil; 2 cups warm milk; 3 tablespoons all-purpose flour; 1/2 teaspoon salt; 3 tablespoons butter; 2 tablespoons minced onion; ground black pepper to taste

Servings: persons

4 cups shredded zucchini
3/4 cup water
3/4 teaspoon salt
1/2 teaspoon basil
2 cups warm milk
3 tablespoons all-purpose flour
1/2 teaspoon salt
3 tablespoons butter
2 tablespoons minced onion
ground black pepper to taste

1
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.
2
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.
3
Whisk warm milk, flour, and salt together in a bowl until smooth.
4
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.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups shredded zucchini, 3/4 cup water, 3/4 teaspoon salt, 1/2 teaspoon basil, and more.

Yes, Quick Creamy Zucchini Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Creamy Zucchini Soup

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