Cream of Zucchini Soup

2 cloves garlic

3 medium zucchini, skin on cut in large chunks

32 oz fat free chicken stock

2 tbsp reduced fat sour cream

salt

pepper

Directions:

Combine chicken broth, onion, garlic and zucchini in a medium pot and cook on medium heat.

Bring to a boil, lower heat, cover, and simmer until tender, about 20 minutes. Remove from heat. Puree: Add the sour cream. Using an immersion blender, puree till smooth.

Stir in remaining ingredients, and adjust seasonings to taste. Serve hot.

tsp parmesan cheese - 1

133 comments :

This soup was so delicious!!! I'm going to make it again tonight. Thanks for the great recipe! Reply Delete

Gina, would you be able to tell me how many calories and fat grams are in this soup. I am doing a different diet and if this is low enough in calories and fat I could replace the soups I have to buy from them. Thank you for any info you can give me. bapkins

hotmail.com Reply Delete

45 calories and has

1.4 grams of fat using Dairyland Light Sour Cream and 99% fat free College Inn Chicken broth. Parmesan cheese would be extra. Reply Delete

41 AM

I finally made the soup and it is fabulous. I was a big naughty and added a little more sour cream and curry powder. I eat it cold. bapkins Reply Delete

58 AM

DELICIOUS! I made this last night and have to admit that it looked a little strange after being pureed, but it tasted fantastic. I brought leftovers in for lunch. A great low point lunch or dinner, but doesn't taste low point! I really have loved everything that I've made from your website so far. :) Reply Delete

36 AM

Yes, this is a favorite in my house! And so easy to make... Reply Delete

22 AM

Random question for you- LOVE the soup! If I make it and leave out the sour cream for now, could I can the soup in a pressure cooker? I tried freezing the soup and it was OK, but when we lost power due to terrible weather, I lost most of what was frozen. Just wondering... Reply Delete

Debra, I'll be honest, I don't know too much about canning. I normally freeze my leftovers. Reply Delete

I just loved this soup!

It is fantastic. Thank you very much for your help! Reply Delete

24 AM

Is one point for the whole recipe? or serving?

thanks Reply Delete

46 PM

I made this soup for supper last night and it was great!!! My husband even loved it and is wanting more. This recipe is so easy

Excellent! I just got done making and eating this soup and it was soo yummy! Thank you Gina, your recipes are great. Reply Delete

32 AM

Hi Gina!

This soup is delicious!

Is the "one point" the whole recipe or per serving?

Hi, yes, this is a simple delicious soup. It's one point per serving. Thanks for leaving a comment! Reply Delete

Wow! LOVE LOVE LOVE this soup! I just had my second bowl...really good stuff. I am definitely making it again!!! Reply Delete

I love this soup, easy , quick and Iow calories.Thank you! Reply Delete

56 PM

This Soup is amazing!!! My husband even enjoyed it... Thanks you for such a simple wonderful recipe Reply Delete

You're welcome. We love this soup in my house too. Reply Delete

Wow!! Didn't even add the salt and pepper. Plenty of flavor without it. Reply Delete

really good! Reply Delete

2nd soup I have made with my new blender...and it is a keeper! Thanks for the great recipe! Reply Delete

11 PM

I just found this site and thanks for so many wonderful looking recipes. I tried this soup today and it's delicious! I'm already on a second bowl because it's so good. Can't wait to make it when friends come over. Reply Delete

1 point soup is definatly an accomplishment. Well done!

I bet it's good with broccoli! Reply Delete

55 AM

This soup is so delicious, my husband said he could have it every night!! Reply Delete

33 AM

This soup sounds delicious and I am going to try it.

Would it be a problem to use a blender to puree the soup ? I don't have nothing else available.

Thanks. Reply Delete

I can't believe how tasty this soup is. It'll be one of my oft repeated soups, for sure. Thanks so much for the whole site. I'm new to it and this is the first thing I have tried. Reply Delete

42 PM

A blender is fine, just fill it half way or it will explode.

I'm glad you all enjoyed this soup. I love the simplicity of this! Enjoy. Reply Delete

05 PM

This soup was great! Thanks Gina. Everyone of your recipes I have tried have bee FABULOUS!! Reply Delete

Wow what a great recipe and only one point! Excellent, Gina! Reply Delete

23 PM

3 times in the past

1 1/2 months, I love it that much! Thank you for the recipe! Reply Delete

1 cup of vegetable until soft in

1 cup of chicken stock.

1 laughing cow cheese wedge and blend with a stick blender. Add salt and pepper to taste.

1 point for 2 cups of delicious soup!! Reply Delete

28 AM

Laughing cow, never thought of using that. Thanks for sharing! Reply Delete

15 AM

Hi Gina! Im a new reader to your blog, I love it! Thanks for the great and healthy recipes! I was wondering if for this receipe...and other soups- can I use veg. broth? Do you think it would come out the same? Thanks! Reply Delete

Yes, you could always substitute vegetable broth for chicken broth! Reply Delete

what would the approx weight be for the three succhinis I have one large one thanks Reply Delete

31 AM

I'm not sure off hand, but one giant one may be equal to 3. Reply Delete

This is great - I freeze it in individual containers, and re-heat one around 4 PM. I find I am way less hungry at dinner time! Works for me. Thanks for your recipies - and the time you take. Patvancan. Reply Delete

That's a idea. As a kid, we had soup with every meal. It's a great way to fill up on something healthy and eat less. Reply Delete

37 PM

This soup is delicious! I've made it with different vegetables: zucchini, yellow squash, broccoli, and a veggie medley (broccoli, cauliflower and carrots). The vegetable medley was my favorite! Reply Delete

I made this soup the other day and it's great! Instead of the sour cream I used ww cream cheese and it was perfect! In fact I'm making more right now! Reply Delete

Made this soup today with both zucchini and cauliflower. I added a serrano pepper, (love spicy)celery, old bay seasoning and 2 wedges of laughing cow french onion cheese for flavor...and boy, what a flavor! Really awesome soup! Thanks again, Gina! Reply Delete

Hi Gina -- I haven't made this yet, but it looks delicious. Is the serving size 2 cups? Reply Delete

It's 1/4 of the total, I don't know off hand if thats actually two cups, don't want to give you the wrong info. Reply Delete

Thank you for this wonderful recipe! I made it today with zucchini, yell w squash and acorn squash, turned out absolutely amazing! I will definitely be trying more of your recipes! Reply Delete

I made this last night and it was delicious! I added a little bit of Mrs. Dash since I didn't want a lot of salt in it and added Greek Yogurt instead of sour cream and it was so good! I love your site! Thanks Gina! :) Reply Delete

34 PM

65 calories on your above nutrient information, but answered a reply with

45 calories per serving. What is the correct calorie count? Thanks and I LOVE this website! Reply Delete

I made this last night and split up for a side for lunches this week. Tastes great!! I don't know that my family's taste buds would agree on this one. But I love it!! Thank you!! Reply Delete

I made this today and instead of using red-fat sour cream I used FF sour cream and that made it all power foods so it fits in with the Simply Filling program so I can just eat it and not count points for it. Loved it. Reply Delete

52 PM

delicious and beautiful! also, EASY!!! not sure if my hubby will eat it, but definitely adding this as a staple to my WW life. thank you! Reply Delete

Gina- Ok so, I've been a "lurker" on your blog for about 4 months now, making TONS of your recipes but never leaving comments. I've finally decided that I needed too. EVERYTHING I have made from your site has been absolutely delicious, even my DH raves about your recipes (and he's a total food snob.) I have the barbacoa beef in the crockpot right now for din tonight :) Question about this soup...I'm making it now, and put all the ingredients into my recipe builder and its coming up as 1+ for a 1/4 serving. Am I doing something wrong? How did you get 2+? THANK YOU!!! :) Reply Delete

43 PM

Christy- I'm not sure why, I calculate the nutrtional info, then use the calculator rather than using recipe builder, so it could be the databases are slightly different. Reply Delete

This was excellent! My daughter has a dairy allergy so I substituted tofutti better than sour cream for the sour cream. Thanks so much, Gina :) Reply Delete

This was absolutely delicious, I used a large onion, 4 cloves garlic and some Badia Sazon and left out the sour cream,so so good. Reply Delete

08 PM

I love soups! I'll definitely try this at home! Thanks for sharing this recipe. :) Reply Delete

06 PM

I was given your website at a Weight Watcher's meeting and the first thing I have tried is this soup and I have to say it is absolutely yummmmy! (I used greek yogurt instead of sour cream in mine)

I heard all good stuff from members etc... at Weight Watchers and I cant wait to try the rest of the recipes on this site - keep up the good. Reply Delete

Thanks for commenting! Reply Delete

07 PM

2 Points Plus. I thought all broth is free and so is vegetables. I double your recipe and I use

4 tablespoons for 124oz. of soup. I just don't see how it is a

2. Could you help me here with this. Thank you, Barbara Reply Delete

This is Barbara again, I meant I use 4 tbsp. sour cream. Reply Delete

Have you put this into recipe builder to see if you get different results? Reply Delete

00 PM

Hi, I just tried this soup and I love it.

1 ProPoint

) in the recipe builder.

Anyway, I will definitely be having this often. It would be a great 5pm snack when I'm going to a restaurant for dinner. Nice and filling, to reduce temptation later. Reply Delete

26 PM

1 pt better than

2!! Reply Delete

22 PM

3 recipes and loved them all. Do you know about how much frozen zucchini I would use in place of the

3 zucchinis, I have some in my freezer I would love to use for this recipe. I bought

2 zucchini at the store today for another recipe and it was almost

3-6 cups maybe?? Thanks so much I shared this website at WW last week also, is there a spot on here that we can share recipes with you? If you like them you could add them? Reply Delete

4 cups maybe? Not sure really. Reply Delete

Jenn -3

Hi Gina

I just finished making and eating this soup. I have a question is it supposed to be thin or a little on the thicker side? I didn't have a immersion blender so I dumped mine into a blender and might have over blended it! LOL The taste was GREAT,and will be making it again!! Reply Delete

54 PM

It really depends on how much zucchini is in the soup, it's not terribly thick. Reply Delete

25 AM

I made this soup last night - so delicious and so healthy! Reply Delete

We used to eat a version (more fat I'm sure) of this soup growing up every summer. We always ate it cold with Fritos. I made it your way but substituted plain non-fat Greek yogurt for the sour cream. It was still a bit thin from what I was used to so I put a spoonful of mashed avocado in each bowl before I served it. Yum! I ate mine cold (made it the night before) but my kids and husband prefer it warm. Thanks! Reply Delete

02 PM

Not even 5 minutes (literally) into discovering your site, I was already in the kitchen making this soup!! Wow... so simple and so delicious and healthy. I added a few broccoli florets I needed to use up, too! I am 8 wks. pregnant w/ my first and am sooooo excited to try the rest your healthy recipes to keep a healthy weight throughout my pregnancy! Thank you... I am going to make the cauliflower soup from your site tomorrow!! :) Reply Delete

10 PM

Great and congratulations! Reply Delete

13 AM

This soup was so good by itself, but I'm thinking it would make a great base for other soups... just add stuff to it! I'm planning to make it a base for chicken noodle soup and add summer squash, carrots, spaghetti squash (as my "noodles") and chicken. Great to have on hand or freeze for lunches! Thanks for the delicious recipe! Reply Delete

Just made this with home made bread for dinner. Sooo good! I've never had cream of zucchini soup before but I'm glad I tried this! I love your site. Haven't made anything we didn't love yet! Thank you and keep up the awesome work! Reply Delete

Hi Gina, just found your site a few weeks ago and I love it :)

I made this soup last night and it was fantastic. Thanks for all the great recipes, can't wait to try more

Karen :) Reply Delete

17 PM

I'm sorry, I have a really dumb question! :) For the garlic cloves, do you drop them in whole or grate them? Thanks! :) Reply Delete

58 PM

you just smash them with the flat of your knife.. Delete

50 AM

GREAT recipe, and so simple. Even my husband, arguably the pickiest eater in the US, enjoyed it. I agree with the other comment that there wasn't even a need for salt at the end, it was so flavorful. Reply Delete

25 PM

I just made this tonight with zucchini from our garden. It's delicious! I truly love this website. Everything that I've made is amazing. Thanks so much Gina! Reply Delete

0% Fat Greek Style Yogurt insted of sour cream and squeezed in juice of

1/2 lemon and a pinch of cumin. Delicious and so simple - thanks Gina! Reply Delete

I've made zucchini bread from this site and a zucchini casserole both of which my husband and I just love! So, I still have zucchinis and decided to make this soup after reading all of the raving reviews. I made it this evening and I'm getting ready to try it but I must admit the smell is gross to me and I had to "doctor it up" a little for our taste. It was a lot thinner than I expected so I boiled a red potato, mashed it and added to thicken it some. Also, added a little creole seasoning to spice it up a little. I know the pts have gone up but we don't do Weight Watchers, I just love the recipes because they are healthy. Reply Delete

30 PM

I LOVED this one too! I've been on a skinnytaste binge lately! Used 0% Greek Yogurt (plain) instead of sour cream. Eating it for lunch as we speak! Reply Delete

I just made this. The only thing I did different was add a little pepper.

This soup is divine! I will be making this often.

I LOVE every single recipe I have tried off here!

I love you and this website Gina! Reply Delete

53 PM

Thanks :) happy you liked it!! Reply Delete

09 AM

100% obsessed with you now. I even had a cup for breakfast! I cannot wait to make more of your recipes. Thanks! K

36 PM

I found this site last week and have printed more than a handful of recipes. I made this one today and could NOT believe that I could have a "cream of whatever" soup and NOT feel guilty! Soooo good! Thank you from the bottom of my heart! Reply Delete

59 PM

I made this with slight changes, but that's just due to personal choices/tastes. I like tripled the amount of garlic because that's how things go in my life, I used greek yogurt instead of sour cream, and I added a bit of cayenne for a little oomph. Thanks for a great base - it was fantastic. Reply Delete

40 PM

FAB FAB FAB!! This will be a new fav. for a very long time. My friend's 4 year old devoured this as well, and she doesn't eat "green" things. She kept calling it "pickle soup" hahaha... Reply Delete

09 PM

Yum! I have a few bags of frozen shredded zucchini in the freezer, with the intentions of making bread over winter. However, I am on a low-carb/low sugar diet, so I think this recipe would make better use of the zucchini. Wonderful! Reply Delete

11 AM

Tried this tonight- it was GREAT! Reply Delete

39 PM

Hi! I just made this, this afternoon, and it was pretty tasty! I had a giant zucchini, so I used 2/3 of it. Not as thick as I was hoping it'd be but from reading your comments on here, I think it had to do with the zucchini amount I put in. I'm not a part of weight watchers, but I'm looking to get my Mom involved with the points plus program. I had to add a few goldfish to it though, I love my soup with just a few cheesy crackers! Reply Delete

31 PM

I make summer squash soup all the time and keep it in a pitcher in the refrigerator to get me through the "munchie" times. I like it cold. Hint: use fat-free buttermilk instead of the sour cream and add a bit more than is called for. Great! Reply Delete

29 PM

LOVE LOVE LOVEd this soup!! Reply Delete

13 PM

What does the points mean? Is that for WW Reply Delete

47 PM

Can anyone say "Yum"...this is delicious and it looked so pretty in my red bowl...love it! :) Reply Delete

Hi Gina,

I was looking for your helpful WW links and I can't find them. were they removed?

thanks! Reply Delete

59 AM

I must tell you Gina and your readers that I had the zucchini soup tonight with your creamed cauliflower and thought the two flavors went so well together! I then put a scoop of the cauliflower on my plate and poured the soup over it like gravy. If you don't look I swear it tastes like mashed potatoes and chicken gravy! I can't believe how satisfying it is! However...it is green!!i hope you or your readers try it! Sooooo good! Reply Delete

Oh wow, this is good. Added lemon pepper, dill, and garlic powder at the end. YUM. Reply Delete

Made this soup last night. Im not a veggie fan at all, but I figgured I needed to widen my taste buds. This soup was great!!! Had to add a little more garlic and a bit more salt, but it was wonderful! And very filling! Reply Delete

47 AM

Wow! With so few ingredients this just didn't sound like it could possibly be as good as you stated but it is fantastic. It's one of my favorite soups now.

Thanks! Reply Delete

Oh, wow. I've never liked zucchini in anything but baked goods or fried and dipped in ranch dressing. This soup is sooo deliciious. I added a few drops of Tabasco to my bowl. Reply Delete

54 AM

I printed this recipe a while ago and had forgotten about it, and came across it today when I was looking for something else. I had some zucchini that had to be used soon, so I made this soup. It is really, really good! (I added a bit of dried basil to mine.) I put a couple of tablespoons into a small bowl to try it, and ended up eating a full bowl because I couldn't resist it. Thanks, Gina, for another great (and easy) recipe. Reply Delete

20 PM

My kids did not say a word until they finish the bowl :) Reply Delete

19 PM

I ran across this recipe a year or so ago. Wrote down the ingredients, but failed to bookmark the site. Made the recipe... LOVE, LOVE, LOVED IT! Since then I have made it many times. Tried to find you again so I could thank you. Today, I spotted this on Pinterest. I just want to say I think this recipe is delish (and can't get easier!) thanks for posting it! Reply Delete

14 PM

I have been into different instant soup flavor that are available in the supermarket. Now, I want to prepare one from scratch. I like this recipe and I wish I can make it right. :) Reply Delete

41 PM

I am an Army wife (yes, a male Army wife). My wife was deployed to Iraq, and we have three boys. I had to learn my way around the kitchen in a hurry. I have made about four of your recipes so far (not counting this soup on the stove right now, and the Barbacoa Pork marinating in the fridge) and it is so nice to be eating healthy. My wife is back now, and VERY impressed with my skills. THANK YOU, THANK YOU, THANK YOU!!! Reply Delete

49 AM

Hi there

Wanted to ask a question as I have never used a zuchini before - do I just use the skin of the zuchini and throw the rest out? Sorry if this is a daft question just not sure?

Thanks

Mags Reply Delete

48 AM

Mags...keep the skin on; cut off the 'tip' of the zucchini (and throw the tip out); chop the zucchini in large chunks as Gina wrote in the recipe and off you go... hope this helps. Delete

46 AM

I make the same soup - only difference I do is use 'light laughing cow cheese' (one wheel) and it is super good... I will try with low fat sour cream. The kids eat it all up and the next day is even better (if any leftover) ... thanks gina Reply Delete

35 PM

I have a question...

2 points... the only thing that is ANY points is the sour cream, but for all the reduced fat sour cream added its only

1 point, so wouldnt this soup be like

1/2 point maybe? Or am I doing my WW math wrong? Im trying it no matter what, it looks great! Reply Delete

Really yummy recipe - just curious, any thoughts on how it could be made a little thicker in consistency without adding too many more calories? Reply Delete

Replies

55 PM

I used fat free greek yogurt instead of sour cream, and it was nicely thick. Delete

Reply

01 AM

I just love this Reply Delete

33 PM

I made the zucchinin soup last night and both myself and husband loved it. I f I made this up to the point of adding the sour cream could I freeze it for in the winter? That way I can use fresh zucchini from the garden. Then just defrost and warm and add the sour cream. Reply Delete

03 PM

This soup is good. I made up a batch last night, and it goes so well with my sandwich at lunch. I am going to try to the other soups! Reply Delete

27 PM

Would I be able to freeze this soup if I made a medium size batch of it? Reply Delete

Made this for the first time, thought it was very good and easy. I added 1/2 can of coconut milk and extra curry after I pureed it. Yum Reply Delete

48 PM

This is REALLY GOOD!!! I had my mind made up that it would be bland and tasteless. Am I ever glad that I just tried it. Love that it is so low calories too, I can have a cup whenever I want. Also,a great way to use up all the zucchini from my garden. Reply Delete

38 PM

I love this soup too! It's great to have seasonal recipes to use your fresh veggies ! Reply Delete

57 AM

Great recipe! I added two tablespoons of massala. Reply Delete

18 PM

This is an amazing recipe! I have also substituted low fat cream cheese for the sour cream. Reply Delete

04 PM

Gina,

Any ideas on how to freeze large amounts of zucchini in the freezer to use for breads, soups, and salads in the winter time? Reply Delete

32 PM

I weigh out 1 lb. of zucchini, shred it and then dump it onto a couple layers of paper towel and squeeze out as much liquid as possible. Put the pulp into a medium freezer bag, label, seal and press flat. That goes into the freezer for use later in the year. Reply Delete

40 AM

I am a new follower! I recently discovered this site through Pinterest! I am so glad I did. This soup is fantastic and so easy to make. Now there are other recipes I want to make. Reply Delete

45 PM

I made this yesterday..The amount of flavor in this soup is incredible! Sooo tasty! For just 2 points, I used it as my starter for dinner last night, and lunch today. soo good!! Reply Delete

29 AM

I just made this! So good! I used homemade chicken stock that I made out of roasted chicken carcass, it is definitely not fat free, but very silky and rich so I left out the sour cream. Great, easy recipe! I might add some fresh herbs next time. Reply Delete

28 PM

This soup was amazing! I must say I was rather surprised being that there are only a few ingredients. The only thing I did different was, I sauteed the onions and garlic cloves in about a teaspoon of olive oil to get some color on them, the proceeded with the rest of the recipe. Amazing! Reply Delete

12 PM

Could you substitute vegetable broth instead of the chicken? Thanks.

06 AM

Fantastic...LOVE THIS!! Reply Delete

51 PM

I'm always looking for vegetable based light soups to have as a first course. I've found if I have a cup 1/2 hour before dinner my appetite is in much better control during the meal. This one is a winner! I substituted yogurt and loved it! Thanks so much!

39 AM

Gina -

Could I add cauliflower to this and eliminate the sour cream instead? My entire family is lactose intolerant and apparently has a problem with Soy, so even the Soy sour cream and yogurts are out of the question. Reply Delete

16 PM

Super easy and great flavor. Yum! Reply Delete

43 AM

I absolutely love this soup! I have made it once and have been craving it ever since. In fact, I bought an immersion blender on Black Friday so I could use it for this recipe (the blender didn't work out so well for me, I didn't know it had to cool down before doing that and hot liquid went everywhere)

Reply Delete

any suggestions on a 2nd course to pair with this? thanks! Reply Delete

21 PM

Made this tonight in combo with a Greek salad. Was good for us vegetarians - just subbed chx stock for veg stock, omitted the sour cream completely and added some silken tofu for protein. So I guess it turned out vegan not even on purpose. Was delish for a light dinner. LOVE skinnytaste! Reply Delete

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