Summer Zucchini Soup



Have I ever mentioned that I REALLY like zucchini? I am sure I have.  In the past I have shared my Zucchini Pizza Cups, Zucchini Chips, and Summer Zucchini Pizza.  I also love them in a chopped salad or just roasted in the oven with salt.

I have prepared myself for zucchini season for a while now.  I often stock up on zucchini at the farmers market AND EAT THEM EVERY WAY I CAN!

Since it has been a bit chilly these past few days, I decided to make a summer zucchini soup for lunch for my family.  Of course I always try to make my soups as ” lighted” as possible.  I must say, that this was a big hit!



The texture of this soup is wonderful and creamy. AND it is SOO good for you!

Summer Zucchini Soup


3 tablespoons of olive oil

2 cups of diced onion

1 tablespoon of garlic minced

4 pounds of diced zucchini

4 cups of vegetable stock

salt and pepper to taste

1/2 cup of milk



1) Saute onion and garlic in the olive oil in a skillet until slightly tender 

2) Add Zucchini and sauté for another few minutes 

3) Add vegetable stock and bring mixture to a boil.  Let cook for about 15 minutes. Add milk 

4) Using a hand blender, standing blender or food processor.  Blend until smooth and creamy 



This zucchini soup was a creamy and perfect lunch.  This is a wonderful complement to a sandwich or salad for any lunch.   I added some cheese and toast bits to my soup.



And since I used milk and olive oil instead of cream and butter.  There is nothing to feel guilty about!



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