Cream of Zucchini Soup

author/source: Jamie Swartz

5 Ingredients for Zucchini SoupCourse Appetizer, Main Course, Soup

Cuisine American, French

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6

Calories 219 kcal

Author Annissa Slusher


  • 1 tablespoon butter
  • 2 tablespoons avocado oil
  • 1 medium onion (about 4 ounces) chopped
  • 2 pounds zucchini squash (about 2 medium) trimmed and sliced
  • 1 teaspoon oregano
  • sea salt
  • black pepper freshly ground
  • 1 clove garlic
  • 2½ cups vegetable stock
  • 4 ounces feta cheese crumbled
  • ½ cup heavy whipping cream

Cream of Zucchini SoupInstructions

  1. Heat a large, heavy saucepan over medium heat. Add the butter and avocado oil. After butter has melted, stir in the onion. Cook onion until soft and translucent.
  2. Stir in the zucchini squash and oregano. Sprinkle lightly with salt (optional) and pepper. Don't overdo the salt as the feta and the stock will also add saltiness.
  3. Cook the squash until starting to soften, stirring frequently. Add the garlic and cook for about one minute. Pour the stock over.
  4. Cover the pot, leaving the cover slightly off center to allow steam to vent. Simmer until vegetables are soft, about 25 minutes. Stir in the feta cheese and allow to melt slightly. Puree the soup using an immersion blender, or in batches, using a traditional blender.
  5. Stir in the heavy whipping cream and simmer a few minutes. Taste and adjust seasoning if desired. Soup may be thinned with additional stock if desired.

Nutritional Facts

Amount Per Serving (8 ounces)

Calories 219

Calories from Fat 162

Fat 18g

Saturated Fat 9g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 42mg

Sodium 240mg

Potassium 749mg

Carbohydrates 9g

Fiber 1g

Sugar 2g

Protein 10g

Vitamin A 36%