Cream of Zucchini Soup

  • Preparation 15 MIN
    Cooking 20 MIN
  • Servings 2
  • Freezes



  1. In a small pot, soften the zucchini, potato, shallot and garlic in the oil. Season with salt and pepper. Add the broth and bring to a boil. Cover and let simmer for about 15 minutes or until the potato is tender.
  2. In a blender, purée the soup until smooth. Adjust the seasoning. Garnish with yogurt, drizzle with olive oil and sprinkle with fresh chives if desired.


To make this velvety soup into a meal, add a nice thick slice of toasted bread and, for more protein, when puréeing in the blender, you can add a boiled egg.

To help you with this recipe

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With no-salt added homemade or commercial broth

Content % Daily Value
Calories 150  
Total Fat 7.3 g  
Saturated Fat 1 g  
Sodium (salt) 160 mg  
Carbohydrates 17 g  
Fibre 2 g  
Protein 5 g