Cream of Zucchini Soup

Perfectly creamy, filled with rich amazing flavor, and loaded with fresh garden zucchini, this cream of zucchini soup will become your favorite use of all that summer zucchini!

Ohhh you guys.

I actually have a zucchini harvest this year! Like a real one – one to actually do something with…and not just hoard the handful of squash that come off!

Last year it finally dawned on me…the pollinators in my yard were so few. Sure I tried pollinating the zucchini flowers myself, but still, I would end up with just a handful every year (last year a big fat TWO).

I decided to plant a wildflower garden the following spring to bring more pollinators to our yard, and we ended up making it a big birthday gift for my oldest two spring baby girls who turned 4 and 6 this spring. My husband dug out a large 10 foot square bordered space in our backyard, we put fresh topsoil down, and the girls sprinkled a butterfly wildflower seed mix…and we waited.

The buzzing and fluttering activity out in our backyard all summer has been such a joy. I walk out to the garden every morning and you can see and hear the bees all over the garden.

And my zucchini…I get to pick it daily. Daily friends! That is more than just a coincidence!

So usually I end up waiting for my favorite farmer at the market to put her zucchini at 50 cents a squash, load up, and make some cream of zucchini soup for the freezer…and this year – I get to use my own!

We stir in a dollop of sour cream into each bowl along with fresh chopped chives and it makes a delicious lunch. This soup packs up great into school soup thermoses, and freezes very well.

Despite zucchini’s neutral/bland flavor, this soup is nothing short of amazing in taste. When you cook a veggie combo down in that pot with some friendly fats, garlic, and sea salt the flavor will blow you away.

Take advantage of your exploding garden – or those amazing farm stand or market prices and stock up the freezer for fall!

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5 from 5 votes

Cream of Zucchini Soup

Perfectly creamy, filled with rich amazing flavor, and loaded with fresh garden zucchini, this cream of zucchini soup will become your favorite use of all that summer zucchini!

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Soup

Cuisine: American

Keyword: cream of zucchini soup, cream of zucchini soup recipe

Servings: 6 servings

Author: Renee - www.raisinggenerationnourished.com

Ingredients

• 1/4 cup or so of butter to cook in or tallow/lard, coconut oil, avocado oil
• 2 small/medium onions coarsely chopped
• 2 medium carrots coarsely chopped
• 2 celery stalks coarsely chopped
• 5-6 medium zucchini coarsely chopped
• 5-6 large cloves of garlic minced
• 1 1/2 quarts bone broth homemade preferable for more nutrients but use what you have
• 1/8 - 1/4 tsp cayenne this is optional if you don't like heat - it is still really good without it
• Sea salt/pepper to taste If your broth was unseasoned be sure to season liberally
• Whole sour cream and chives to garnish the top

Instructions

• Melt your butter in a soup pot and add the onion, carrot, celery, and zucchini along with a big pinch of sea salt to draw out the veggie's juices to sweeten them. Cook on medium heat for 10-15 minutes stirring occasionally.
• Add the garlic and cook for a minute.
• Add the broth and cayenne and bring to a simmer for about 5 minutes.
• Blend the soup with an immersion blender (or in a regular blender in batches), and season with sea salt and pepper to taste.
• Garnish with a dollop of whole sour cream and chopped chives if you want!

For more real food lunch ideas, follow my Lunch Ideas board on Pintrest!

More real food recipes you might like:

Chicken “Zoodle” Soup

Asparagus Soup

Tomato Soup

Broccoli Soup

Creamy Veggie Soup