September 14, 2014

Creamy Zucchini Soup

If you're looking for an easy recipe, this one is for you. All it takes is 5 ingredients, a pot, and a blender. It's creamy, fresh, and incredibly healthy! Serve it with some crusty bread or a fresh arugula salad, or just eat it on its own! You can make it vegetarian by using vegetable stock in place of the chicken stock. Add some fresh herbs, different vegetables, whatever you want!

Here's what you'll need:
  • 1/2 a Medium Yellow Onion $.68
  • 2-3 Cloves of Garlic $.50
  • 3-4 Medium Zucchini $4.44
  • 32 oz Reduced Sodium Chicken Broth (or vegetable) $1.99
  • 1/3 Cup Light Sour Cream $.33
  • Parmesan Cheese $.20

Serving size: About 2 cups
Total servings: 4
Price per serving: $2.04
Nutrition (per serving):
      Calories: 110
      Carbs: 11 g
      Fat: 5 g
      Protein: 8 g

The steps for making this soup are pretty simple. Nothing needs to be really uniform because its all going to be blended in the end, so don't worry about cutting everything perfectly.

Cut your onion into three large chunks and set aside, then peel your garlic

Next, Wash your zucchini and cut off the ends, then cut into large chunks. (its normal for the zucchini to feel a little slimy on the inside, don't worry)

Add the zucchini, garlic, onion, and chicken stock to a large pot and bring to a boil. Once its boiling, reduce heat to medium low and let simmer for 20 minutes to let everything cook.

Once everything has softened, transfer the soup to a blender and blend until smooth. You may need to do this in a couple of batches. then return everything to the pot.

Stir in the sour cream and make sure everything is well combined.

Serve hot, and sprinkle a bit of parmesan over the top.

Happy Cooking! 


  1. How well does this soup freeze?

    1. I haven't tried freezing it myself because I normally eat it all within the week, but other people have told me they had no problem freezing it and heating it up later.