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Delicious Zucchini Soup

Delicious Zucchini Soup
Makes:
8 servings
Prep Time:
15
minutes
Total Time:
45
minutes
Low Calorie
based on
27 reviews
This zucchini soup is a simple and delicious option for any day of the week. Prepared with smooth evaporated milk, it will help you enjoy a warm family moment.

In this recipe:


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Ingredients:

  • 2 lbs. (about 5 to 7) zucchini cut into chunks, divided
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk, divided
  • 1 1/2 cups water, divided
  • 1 can (14 1/2 oz.) chicken stock, divided
  • 2 tablespoons butter or margarine
  • 2 tablespoons chopped onion
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper

Directions:

COOK zucchini in a small amount of water in a large saucepan for about 10 minutes or until tender. Drain.

PLACE half zucchini, half evaporated milk, half water and half chicken stock in bowl of food processor or blender container; process until smooth. Place in large bowl. Repeat with remaining halves. Add to bowl and set aside.

MELT butter in large saucepan on medium heat. Add onion; cook until soft, about 3 minutes. Stir in zucchini mixture. Season with salt and pepper; cover. Bring to a boil (about 15 minutes), stirring occasionally.


Reviews:

Review This Recipe
  •  Star(s)

    Great Soup!

    Denise D from

    I made this soup with roasted zucchini and added poblano peppers and it was a great success!

  •  Star(s)

    great lowfat dish

    karenanne cutler from Gloucester City, NJ

    made the soup with low-fat evaporated milk to lower calories more. Added more onions and topped with a little nutmeg. Family really enjoyed it.

  •  Star(s)

    lots of zucchini - so little time

    BERNADETTE Burch from Mechanicsburg, PA

    Just made this soup for dinner (with modifications as we all do) adding ham and potatoes) and it was very good. A great way to use fresh zucchini from the garden.

  •  Star(s)

    Delicious

    Jan Wilkins from Blytheville, AR

    I had been given some Zucchini & decided this would be a great evening meal with side salad and bread sticks. 5-stars

  •  Star(s)

    Used Frozen Zucchini's

    Donna Bovee from Columbia Falls MT

    I have lots of frozen Vegis in my freezer from last summer and this was a great way to use some up for more room this summer this is a very nice soup my family loved it and my 3 yr old grandson ate 3 bowls of it so its a winner at our home...

  •  Star(s)

    Yummy

    R F from Dubai

    Very easy and very delicious...highly recommended

  •  Star(s)

    Delicious Zucchini Soup

    margaret ford from Monterey, TN

    This is great, smooth and delicious. For zucchini lovers every where. Thank you for this recipe. I raise tons of zucchini ever year and freeze it. It is so versitile from soup to bread.

  •  Star(s)

    Delicious Zucchini Soup

    Joan Randall from CAPE CORAL, FL

    With the addition of fresh thyme, this was a very flavorful soup. The second time I made it, I also used reduced fat Carnation milk with no reduction in flavor but a reduction in calories.

  •  Star(s)

    delicious zucchini soup

    ERIS BLANTON from WATERTOWN, NY

    We loved the soup, not one drop left over.

  •  Star(s)

    soupalishes

    Marianna Neeley from ROCKFORD, MI

    I had lots and lots of zucchini this year and this was the best all time recipe I had made I ended up use a lot of the zucchini on this recipe and frezzing it for later time...

  •  Star(s)

    Zucchini Soup

    Mona Collins from WESTBOROUGH, MA

    Easy to make. Although I love Zucchini I would leave out the onions. Sometimes the onions can over power the other ingredients.

  •  Star(s)

    zucchini soup

    sheri graves from FARMERVILLE, LA

    good,i used beef stock and added a little black pepper and cheese.

  •  Star(s)

    A Show Stopper Recipe!

    Angela Elkowitz from CUMMING, GA

    This recipe gets rave reviews every time I make it. It's a great base recipe that can be changed into a "show stopping" soup by adding a few ingredients. I sauted bacon in the onions and added parmesaen cheese and a pinch of red pepper to create a soup everyone in my household raves over. All my friends think I am a gourmet cook when I make this soup. Other add-ins such as seasoned toasted bread cubes, ham, chili powder, sour cream, etc., etc. make this dish delicious and versatile.

  •  Star(s)

    Delicious Zucchini Soup

    Ruth Minsk-Whitehead from OCALA, FL

    Delicious I just added a pinch of chili powder to give it a little zip

  •  Star(s)

    Zucchini Soup

    Debbie Criswell from BROWNS VALLEY, CA

    I made this soup the other day. It's wonderful, I added some crushed red pepper flakes to give it a little kick. I will be making this again.

  •  Star(s)

    soup

    sarah auten from Hayden, ID

    It was kind of bland. Needed some spices, or some parmassean cheese on top.

  •  Star(s)

    Zucchini Soup

    BONNIE CHADWICK from FOWLERVILLE, MI

    Very Easy to make. Could be spicier. Thanks

  •  Star(s)

    Delicious Zucchini Soup

    Carolee Strobel from CHATHAM, VA

    I had such a yield of zucchini from the garden this year, I was happy to find this soup recipe. First of all, it is very good. Secondly, I had to improvise by using dried chopped onion as I was out of fresh onion. I just melted the butter and softened the onion in the butter and added it to the soup as called for. It was delicious and we ejoyed it. Thanks for sharing.

  •  Star(s)

    Wonderful Summer Soup

    morgan hayes from LEBANON, TN

    Zucchini is bountiful in our garden at the present. What a wonderful way to use it & share with others. It is delicious & nutritious. I have already made two batches. It is great & easy.

  •  Star(s)

    Delicious Zucchini Soup

    Bonnie Orgovan from EUCLID, OH

    Easy to prepare and a wonderful use of end-of-season zucchini. I added a shake of red pepper flakes and they really zipped up the flavor.

  •  Star(s)

    Long search

    G Wolfe from Barefoot Bay, FL

    Searched long and hard for a creamy "Z" soup. This is it.

  •  Star(s)

    Sounds yummy

    Sara Chadwick from

    I love zucchini and this soup sounds amazing. I am going to try making it this week!

  •  Star(s)

    very nice

    Carine Nadel from LAGUNA HILLS, CA

    This was a very pleasing fall lunch. It's creaminess made it very homey and filling. It was a very mild but nice taste

  •  Star(s)

    Zucchini Soup

    Gina M Johnson from West Jordan, UT

    It sounds delicious I'm making this for my family tonight!

  •  Star(s)

    Zucchini Soup

    Gina M Johnson from West Jordan, UT

    It sounds delicious I'm making this for my family tonight!

  •  Star(s)

    Very Good!

    Angela from ANTIOCH, IL

    I made this the other night with only one slight variation -- I used Low-Carb milk and heavy cream to substitute for the Evaporated milk (I'm an Atkin's follower). This was so-o-o yummy! Will definitely make it again :D

  •  Star(s)

    Hootie

    Wanda Smith from

    My husband and I both enjoyed this soup and will definitely make it again. It is very easy to make and has a wonderful taste. I may try to thicken it just a little next time.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 120
  • Calories from Fat: 60
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 4g (21% of DV)
  • Cholesterol: 25mg (8% of DV)
  • Sodium: 720mg (30% of DV)
  • Carbohydrates: 8g (3% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 4g
  • Protein: 6g
  • Vitamin A: 4% of DV
  • Vitamin C: 60% of DV
  • Calcium: 15% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Delicious Zucchini Soup

Ingredients

  • 2 lbs. (about 5 to 7) zucchini cut into chunks, divided
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk, divided
  • 1 1/2 cups water, divided
  • 1 can (14 1/2 oz.) chicken stock, divided
  • 2 tablespoons butter or margarine
  • 2 tablespoons chopped onion
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper

 

Directions

COOK zucchini in a small amount of water in a large saucepan for about 10 minutes or until tender. Drain.

PLACE half zucchini, half evaporated milk, half water and half chicken stock in bowl of food processor or blender container; process until smooth. Place in large bowl. Repeat with remaining halves. Add to bowl and set aside.

MELT butter in large saucepan on medium heat. Add onion; cook until soft, about 3 minutes. Stir in zucchini mixture. Season with salt and pepper; cover. Bring to a boil (about 15 minutes), stirring occasionally.

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