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–+ servings
Green soup with croutons in a bowl.
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Creamy Zucchini Soup

This creamy zucchini soup tastes rich and indulgent, but there's NO added milk or cream! It's a perfect way to enjoy a light lunch or dinner.
Course Soup
Cuisine American
Keyword Gluten-Free, Grain-free, Squash, Vegetables
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings 4 servings
Calories 145kcal
Author Lauren Goslin

Ingredients

  • 2 Tablespoons olive oil
  • 1 Tablespoon butter
  • ¾ cup yellow onion chopped
  • 2 garlic cloves
  • 1 ½ pounds zucchini sliced into rounds
  • 2 ½ cups water
  • ¼ teaspoon sea salt plus more to taste
  • black pepper or red pepper flakes to taste

Instructions

  • Heat the oil and butter in a large saucepan or pot.
  • Add in the onion, garlic, sea salt, and a bit of pepper of your choice. Saute for 5-6 minutes or until the onion is soft.
  • Stir in the zucchini slices and cook for 8-10 minutes until the zucchini is very soft.
  • Add in the water, bring to a boil, then lower the heat to a simmer. Cook the soup for 10 minutes, uncovered.
  • Carefully blend the soup using an immersion blender or splitting it up into two batches if using a high speed blender.
  • Check the soup for seasoning and serve warm.

Notes

Weight Watchers points: 5
Adapted from Food and Wine

Nutrition

Calories: 145kcal | Carbohydrates: 7.1g | Protein: 4.9g | Fat: 12.1g | Fiber: 2.2g | Sugar: 0.7g