Soups, Stews and Chili/ Vegetarian Recipes

Cream of Zucchini Soup – without cream!

Cream of zucchini soup is a light and creamy soup made with onions, celery, zucchini, fresh parsley and vegetable broth. No need for any cream in this recipe!  Just simmer for a few minutes, then puree the entire mixture into a creamy texture.


This is a terrific homemade soup for vegans and vegetarians too. It’s low in calories and low in fat.  Perfect to serve on cool days.

Cook up a big pot and freeze a batch for a no-fuss lunch or dinner. So easy and so delicious when you yell “soups on”  it will surely bring the gang to the table pronto!

Cream of zucchini soup is truly a versatile soup for any season, serve this soup as a light meal or offer it as the first course during your busy weekdays.   Enjoy!

Cream of Zucchini Soup

  • 1 Tbsp. olive oil
  • 1 onion -chopped
  • 2 celery stalks – chopped
  • pinch crushed red pepper
  • 5 to 6 (7 inch) zucchini – peeled, chopped
  • 2 cups vegetable stock
  • 2 cups water
  • 1 tsp. salt
  • 1/2 cup fresh parsley -chopped
  • Parmigiano- Reggiano grated cheese

In a large soup pot, heat olive oil.  Add and saute chopped onions and celery for about 5 minutes, until onions turn golden brown.  Add a pinch of crushed red pepper.
Add vegetable broth, water, salt, parsley and chopped zucchini.

Bring to boil. Cover and simmer for 10 minutes.
Turn off heat and allow soup to cool down a few minutes before you puree.

Transfer in small amounts to a blender or use an immersion hand blender to puree.
Ladle soup into bowls and top with a teaspoon of parmesan cheese on top.  Serve.

Serves 4 to 6

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6 Comments

  • Reply
    Inside a British Mum's Kitchen
    March 15, 2012 at 10:47 am

    This sounds really lovely – I've never made soup from zucchini – can you believe it! such a great idea and I love that you didn't use cream!
    Mary x

  • Reply
    annaliz
    March 15, 2012 at 7:42 pm

    Thanks Mary !

  • Reply
    Tricia
    September 20, 2012 at 3:59 pm

    Sounds great and I'm into making soups these days. I also like to add cannellini beans (mashed) to act as a thickening agent. Wonderfully beautiful!

  • Reply
    annaliz
    September 20, 2012 at 4:35 pm

    Tricia, I too have used mashed beans as a thickening agent, especially with mixed vegetable soups -to hide the beans from the kids when they were little.

  • Reply
    Gabriele Massa
    January 25, 2014 at 9:38 am

    Complimenti great blog and easy heal recepice

    • Reply
      annaliz
      January 25, 2014 at 5:05 pm

      Grazie Gabriele! Welcome to our blog!! So nice to meet you, and thank you for stopping by. We hope you continue to enjoy our recipes! Warmly, Anna and Liz

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