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Jodee's Zucchini Soup

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“This is a great soup based on reader Jodee Rushton's recipe in Dana Carpender's cookbook, 500 Low-Carb Recipes. To me, Dana is the low-carb guru! She quotes Jodee in the recipe's introduction, "...this is satisfying as a quick between-meals snack, not to mention versatile: 'In the summer, pour it into a mug and drink it cold. In the winter, you might microwave it.'" Cooking time doesn't include the 4 hours refrigeration before serving.”
1hr 40mins

Ingredients Nutrition


  1. In large soup pot, melt the butter and saute the onion in it until golden.
  2. Add the zucchini and saute over medium-high heat until limp, about 10 to 15 minutes.
  3. Add the chicken broth, salt, pepper, and nutmeg. Simmer for 15 minutes.
  4. Add the half-and-half, and allow mixture to cool.
  5. Add the broth mixture to a blender and puree until smooth. (You may have to do this in batches, if necessary.).
  6. Refrigerate for a minimum of 4 hours, to allow flavors to blend.
  7. Serve hot or cold.

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