Are you in garden-planning mode right now? Are you planting zucchini? If you've ever grown zucchini before, you'll know that sometime around the second week of August, you'll have more zucchini than you know what to do with. Right about then, you'll want to pull up this recipe and make a light, healthy, quick soup that you can freeze and store away for the cooler months.

Of course, you don't need to wait for zucchini from your own garden to make this soup. Even though spring is just a few days away, there will still be a few chilly days, and this soup will help keep the chill away.

Prep time: 20 minutes 

Total time:40 minutes


  • 4 cups zucchini, diced
  • 1/2 cup diced onion
  • 1-2 cloves garlic
  • 1/2 cup cream
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 4 cups chicken or vegetable stock
  • salt and pepper
  • parmesan cheese
  • fresh basil
Cooking directions
  1. Add 1 tbsp of melted butter and 1 tbsp olive oil to a large soup pot
  2. Add onion and garlic to the pot
  3. Cook until the garlic and onions are tender (about 5-8 minutes)
  4. Add the zucchini along with some salt and pepper
  5. Add 4 cups of chicken (or vegetable) stock to the vegetables
  6. Bring to a boil, cover and let cook for 15 minutes
  7. Make sure the vegetables are "fork tender" (see video)
  8. Ladle the soup into a blender along with cream, salt and pepper
  9. Blend until smooth, add 1 tbsp of butter and continue to blend for a few more seconds
  10. Pour into a bowl and top with parmesan cheese and fresh basil, enjoy!

Robin Shreeves ( @rshreeves ) focuses on food from a family perspective from her home base in New Jersey.

Zucchini soup with Chef A
With Chef A's step-by-step directions, this zucchini soup couldn't be easier.