Zucchini Soup Recipe

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3 votes | 3655 views

What to do with all that Italian squash? Zuppa..Soup! The light refreshing taste is a summer favorite in my family. For a different twist...add a scrambled egg to boiling soup for Squash Egg Drop Soup.

Prep time:
Cook time:
Servings: 4


Cost per serving $1.39 view details


  1. Rinse zucchini to be sure it is free from dirt/grit
  2. slice lenghtwise, then slice each section into 4 strips and dice
  3. Set aside
  4. In a pot, add olive oil and saute garlic and onion for 3-4 minutes until onion begins to appear transparent
  5. Add zucchini and saute for 5 minutes.
  6. Add salt and basil continue to cook another 5 minutes until zucchini begins to cook through
  7. Add broth and water
  8. Stir
  9. Add garlic powder.
  10. Bring to a boil, and adjust salt to taste, if needed
  11. Cover and simmer for 30 minutes until zucchini is cooked through


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Nutrition Facts

Amount Per Serving %DV
Serving Size 521g
Recipe makes 4 servings
Calories 96  
Calories from Fat 44 46%
Total Fat 4.98g 6%
Saturated Fat 0.94g 4%
Trans Fat 0.0g  
Cholesterol 47mg 16%
Sodium 1557mg 65%
Potassium 604mg 17%
Total Carbs 8.51g 2%
Dietary Fiber 2.8g 9%
Sugars 3.36g 2%
Protein 5.8g 9%
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  • Patricia Turo
    Love soups in the winter and will save this recipe and try it on one of those cold days when soup is the only answer.



    • kathy gori
      August 5, 2010
      Looks like a great recipe. We've been having a cold summer here in Sonoma, soup in the evening sounds great.
      • Nanette
        August 4, 2010
        Patricia: I just knew you'd like this recipe. It's so simple and refreshing. I love soup even in the heat of summer. A simple sandwich or salad and this soup is just a great supper to me. Thanks for the comment. Just a tip..be careful of putting too much olive oil in this recipe....it will make it greasy. N

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