Zucchini Soup

    45 minutes

    This is a sweet zucchini soup that has subtle lemon flavours and is really creamy with milk and cream being added to serve.

    10 people made this

    Serves: 4 

    • 1 1/4 kg zucchinis
    • 3 tablespoons olive oil
    • 1 lemon, zested
    • 1 clove garlic, roughly diced
    • 1 shallot, roughly diced
    • 2 tablespoons white wine
    • 1/2 teaspoon dried or 1 teaspoon fresh thyme
    • 1 pinch salt and pepper, to taste
    • 225ml milk
    • 2 tablespoons cream

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Peel the zucchini if the skin is bruised or has been treated with chemicals. Cut the zucchini into thin slices.
    2. Heat olive oil in a large saucepan. Add lemon zest, garlic, shallot, zucchinis, white wine, thyme and salt then simmer for 20-30 minutes with the lid on, stirring from time to time.
    3. Puree using a hand held blender. Add the milk, cream, salt and pepper. Blend briefly to combine. Serve hot.

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    Reviews in English (3)


    Soup was excellent. I read the above review and used the suggested spices. Apart that I added lemon juice and some grated cheese (Pecorino)once it was ready blended, due to the fact that I used Soya Cream and it tends to be a bit sweet. I will make this soup again and again.  -  22 Jun 2013  (Review from Allrecipes UK & Ireland)


    Add a touch of chilli powder, ground coriander and cumin to warm it up a touch. Less than 1/4 of a tsp each. Otherwise Nice.  -  04 Aug 2011  (Review from Allrecipes UK & Ireland)


    Delicious, made it twice already. Second time I used yellow courgettes and lime zest for contrast. So easy!  -  05 Nov 2016  (Review from Allrecipes UK & Ireland)