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Cream of Zucchini Soup

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“Here's one more recipe to help you use up that excess of zucchini from your garden! May be served chilled, too.”

Ingredients Nutrition


  1. Put the cubed zucchini into a large saucepan over medium heat, cover with water, and bring to a boil.
  2. Lower the heat and simmer about 15 minutes, or until soft; remove pan from heat.
  3. Allow zucchini to cool in the saucepan in the cooking water.
  4. Melt the butter in a small saucepan over medium heat; add the onion and garlic, cover and cook for 2 minutes or so (until soft but not brown).
  5. Remove the lid, stir in the parsley/cilantro, cover and cook for 2 minutes.
  6. Transfer the onion mix to a blender or food processor.
  7. Add the zucchini, 1/2 to 1 cup of the cooking water, and salt to the blender and puree.
  8. Pour the contents of the blender into a large saucepan and heat over medium heat.
  9. Add the chicken/vegetable broth and bring to a low simmer.
  10. Slowly stir in the evaporated milk.
  11. Season with salt and heat through.

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