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Creamy Zucchini Soup


  • 4 medium zucchinis, roughly chopped
  • 1 small onion
  • 46 cloves of garlic, minced
  • 1 tablespoon of unsalted butter
  • 4 cups of chicken (or vegetable) broth
  • 1/4 cup of fresh parsley, loosely packed
  • Salt & Pepper to taste


  1. In a large saucepan, melt the butter and then add in the garlic and onion. Saute for about 8 minutes until the onion turns soft. If pan becomes too dry, add in a touch of olive oil or a bit more butter.
  2. Add in the Zucchini with a touch of salt and pepper, stir, and continue to cook over medium heat. Stirring every couple minutes, cook the zucchini until it begins to get soft, about 10 minutes.
  3. Add into the pot the broth and the parsley. Stir and bring to a simmer.
  4. Simmer for 10 minutes until the zucchini has turned extra soft and then take off of the heat.
  5. Let sit for a few minutes to cool down.
  6. In 2 different batches, pour the zucchini and broth mixture into a blender or food processor and blend until thoroughly pureed and creamy.
  7. Once all done, pour back into the suacepan and quickly heat the soup back up if it has cooled down too much.
  8. Season with a bit more salt and pepper and ENJOY!