This recipe for cream of zucchini soup has a moreish combination of vegetables and cream where the zucchini is the star of the dish, perfect for the end of the season when zucchinis are plentiful and the days begin to cool.
This zucchini soup is easy to throw together and freezes well. Serve with crusty bread.
Continue reading for money saving tips and gluten and dairy free options. There is also a PDF version of this recipe at the end of the post which can be printed or saved to your device to save on paper.
Zucchini and cream is a perfect combination. The other vegetables in this soup add a depth of flavor which compliments the star of the dish.
- 1 ½ Pounds (750g) Zucchini
- 2 Onions
- 1 Carrot
- 1 Large Potato
- 1 Tbsp. Butter or Margarine
- 3 Cups Chicken Stock
- Salt and Pepper
- ½ Cup Cream or Milk
- 2 Tbsp. Fresh Parsley Chopped (Optional)
- First melt the butter in a large saucepan over medium heat then add the chopped onion, sliced zucchini, sliced carrot and peeled and diced potato. Cook stirring for 5 minutes until the onion is tender.
- Add the chicken stock and salt and pepper to taste. Bring to a boil then simmer covered for 30 minutes.
- Take off the heat then use a stick blender to puree the soup. Alternatively, you can use a food processor then process in batches until smooth.
- Stir the cream and fresh parsley through the soup then serve.
If you don’t have enough zucchinis; make up the weight with a combination of carrots and potatoes.
One stick of celery can also be added to the vegetables.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 6.96g||10.7%|
|Saturated Fat 4.023g||20.1%|
|Trans Fat 0g|
|Total Carbohydrate 23.94g||8%|
|Dietary Fiber 4.4g||17.6%|
|Vitamin A 2983 IU||Vitamin C 69.9mg|
|Calcium 81mg||Iron 1.95mg|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Stick blenders are handy to have on hand for a wide variety of tasks in the kitchen. They are especially great for soups as they are quicker at pureeing soups than a blender or food processor and has less mess. This top rated stick blender with attachments from Mueller Austria is great quality and value. (Paid link)
Gluten and Dairy Free Options
For gluten free; use a gluten free chicken stock. For dairy free; check the chicken stock for dairy and replace the cream with either lactose free cream or coconut cream.
Making your own soup is cost effective and more nutritious than store bought. Save money by freezing any leftovers in reusable airtight freezer containers which can be also used in the microwave. This makes reheating the soup easy. Always lift the lid so it is adjar then heat on high for 3 minutes. Stir the soup then microwave on high for another 2 to 3 minutes until heated through. Try these top rated freezer containers which are perfect for storing soup. (Paid link)
Zucchinis are cheapest to buy during the summer and fall or autumn depending on climatic conditions. Consider growing your own zucchinis from seed. They germinate easily and will only need regular watering and liquid fertilizer for the best results. See this guide to Growing Zucchinis for more information.
Chicken stock can be easily made from the carcass of a roast chicken. Simply cover the carcass with water then add carrots, celery and a bouquet garni or a selection of herbs such as parsley, thyme and bay leaves. Simmer for at least 30 minutes, drain then place the liquid in airtight containers. Freeze until needed. If you don’t have the vegetables and herbs on hand the stock can be made without.
This guide to Creating Budget Friendly Meals covers everything from planning to making the most of in season vegetables and meat to using raw ingredients to create healthy and nutritious meals which cost less to make. A little forethought can save you a great deal of money over the course of the year.
For more information on growing and preserving food, see this Homesteading guide.
To Print or Save this recipe for Cream of Zucchini Soup, click the button below for the PDF File.
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