I went away for the weekend and came back to a MONSTER ZUCCHINI from the garden. Three pounds, almost as big as my arm. Large zucchinis can be a little tough – more fibrous, thicker skin, and larger seeds – so a blended soup that pureed the cooked zucchini to smithereens was the perfect way to use it. Of course, you can make this recipe with any size zucchini, store-bought or home-grown, and even throw some yellow summer squash into the mix if you like. What makes this recipe special is all the tangy, bright flavors added to it that makes it perfect for warmer weather. Tangy Greek yogurt (which adds healthy creaminess and a good boost of protein!), citrusy lemon, as well as green onions and fresh dill. As a bonus, green onions cook faster than regular onions. Between that, the fact that you don’t have to chop things up too much since the soup is blended, and that zucchini cooks extremely fast – you can whip this delicious zucchini soup up in less than 20 minutes.
Ingredients and Substitutions for Zucchini Soup
Zucchini – and/or summer squash.Green Onions – a yellow or sweet onion can be used instead; it will take a little longer to cook.CeleryGarlicVegetable or Chicken Broth – I used better than boullion and water.Fresh dill – or driedLemon zest and juiceGreek yogurt – I always prefer full fat.
Recommended Equipment
Because this is a blended soup, you’ll need a blender of some sort. There are two options here:
How to make Zucchini Soup
Other easy zucchini recipes
Zucchini Ribbon SaladChicken and Zucchini MeatballsMexican Inspired Roasted ZucchiniZucchini and Corn TacosOlive Oil Zucchini Bread
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