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5 from 7 votes
ladle inside a dutch oven with cream of zucchini soup, garnished with croutons, heavy cream swirl, and fresh green herbs
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Cream of Zucchini Soup

8 8 8
WW Freestyle: 8
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Simple and savory, this Cream of Zucchini Soup is made with roasted fresh zucchini, onions, garlic, and real cream.
Course: Soup
Cuisine: American
Servings: 8
Calories: 219

Ingredients

  • 1 pound zucchini, sliced or chopped
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon fresh thyme leaves
  • ½ teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 3 to 4 cups low sodium vegetable broth
  • 1 cup heavy cream, you can also use Half & Half
  • 4 slices bacon, diced and cooked to a crisp, for serving
  • Croutons, for serving, optional
  • Chopped fresh parsley, for garnish

Instructions 

  • Preheat oven to 425˚F.
  • Line a baking sheet with parchment paper or foil.
  • Toss chopped zucchini with olive oil and transfer to the prepared baking sheet.
  • Roast for 10 to 11 minutes, or until tender.
  • In the meantime, melt butter in a dutch oven or soup pot.
  • Add onions to the melted butter and cook for 2 to 3 minutes, or until tender.
  • Stir in garlic and cook for 20 seconds.
  • Stir in parsley, thyme leaves, salt, and pepper.
  • Add roasted zucchini to the dutch oven; stir and cook for a minute.
  • Pour in the vegetable broth and bring to a boil.
  • Cover the pot and reduce heat to a simmer; simmer for 5 to 7 minutes.
  • Remove the cover and using an immersion blender, blend the soup until creamy and smooth. You can also use a blender.
  • Return blended soup to the pot and stir in the heavy cream; cook for a minute or two, or until heated through.
  • Taste soup for salt and pepper; adjust accordingly.
  • Ladle soup into bowls.
  • Garnish with cooked bacon, croutons, and parsley.
  • Serve.

Notes

  • NET CARBS: 3 g
  • WW POINTS: Use Fat Free Half & Half to reduce points by half. 
Nutrition Facts
Cream of Zucchini Soup
Amount Per Serving
Calories 219 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 11g55%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 56mg19%
Sodium 287mg12%
Potassium 296mg8%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 5g10%
Vitamin A 733IU15%
Vitamin C 13mg16%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: creamy soup, soup recipe vegetarian, zucchini soup