Cream of Zucchini Soup

Kitchen Tested
  • Yield 4 to 6 servings
  • Prep 10 mins
  • Cook 20 mins

Lots of Parmigiano Reggiano makes this thick soup a cheesy delight.

Mark Boughton Photography / styling: Teresa Blackburn

No zucchini on hand? Try this recipe using yellow summer squash.


2 cups shredded unpeeled zucchini
1/4 cup finely chopped onion,
1 clove garlic, minced
2 cups reduced-sodium vegetable broth
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh thyme
1/2 cup grated Parmigiano Reggiano cheese
1/4 cup half-and-half
Grated lemon rind (optional)


  1. Combine zucchini, onion, garlic, vegetable broth, basil, thyme, salt and pepper in a 3-quart saucepan. Bring to a boil; reduce heat and simmer about 10 minutes. Remove from heat. Slowly whisk cheese and  half-and-half into mixture. Pour into a large bowl to cool slightly.
  2. Place half of mixture into blender; purée. Return to saucepan. Add second half of mixture; purée. Return to saucepan. Simmer until heated. Remove from heat. Garnish with sprinkle of lemon rind.

Recipe by Cindy Kerschner



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