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Zucchini Soup Recipe

  • Yield: 4 servings 1x


  • 1 tablespoon extra virgin olive oil
  • 1/2 large yellow onion, chopped
  • 2 pounds zucchini, sliced
  • 3 cups chicken stock
  • 1 tablespoon dried onion flakes
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground white pepper
  • 1/4 to 1/2 teaspoon garlic powder
  • 2 tablespoons chopped fresh basil
  • 1 cup evaporated skim milk (can also use whole milk, half and half or whipping cream)
  • 4 slices bacon, cooked crisp (for garnish) – can use turkey bacon


  1. In a large saucepan, heat oil over medium heat. When hot, add chopped onion and cook, stirring occasionally, until onion is limp.
  2. Add zucchini, stock, onion flakes, nutmeg, white pepper and garlic powder. Bring to a boil, reduce heat and simmer, covered, for around 15 to 20 minutes or until zucchini is very tender when pierced with a fork. Stir in basil, remove from heat, and cool slightly.
  3. Purée with an immersion blender, or put half of mixture into a blender and purée until smooth; put purée in a large mixing bowl and repeat with second half.
  4. Return to saucepan, stir in the milk and heat over medium heat until hot. Crumble one slice bacon into each serving; serve hot.
  • Author: by Lee Clayton Roper
  • Category: Soups, healthy


  • Serving Size: 1
  • Calories: 344
  • Sugar: 10.9 g
  • Sodium: 526.2 mg
  • Fat: 20.2 g
  • Saturated Fat: 5.4 g
  • Carbohydrates: 24.1 g
  • Fiber: 3.1 g
  • Protein: 19.5 g
  • Cholesterol: 26.4 mg