Zucchini Cream Soup


Zucchini Cream Soup

1 Hr

This one uses the "cream of the crop", 'cause garden-fresh zucchini and heavy cream turn out to be one "souper" combo!

What You'll Need

  • 2 tablespoons olive oil
  • 4 medium-sized zucchini, finely chopped
  • 1 small onion, finely chopped
  • 2 (14-ounce) cans ready-to-use chicken broth
  • 2 teaspoons dried oregano
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons cornstarch
  • 1/4 cup water
  • 1 cup (½ pint) heavy cream

What to Do

  1. In a large soup pot, heat the oil over medium-low heat. Add the zucchini and onion; cover and cook for 20 minutes, stirring occasionally. Add the broth, oregano, salt, and pepper. Cover and cook for 30 minutes.

  2. In a small bowl, whisk together the cornstarch and water until smooth and thoroughly combined. Increase the heat to medium-high and slowly stir into the soup, continuing to stir until the soup thickens.

  3. Reduce the heat to low and slowly stir in the cream. Simmer for 5 minutes; do not allow to boil. Serve immediately.


If you want a totally smooth zucchini soup, before adding the cornstarch and water mixture, process the soup in a food processor or blender, then continue as above.

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I wish you could substitute the heavy cream.Most people I know cant have all the sat fat. Can yogurt be used?

I bet yogurt or milk would be delicious. Although don't be afraid of the cream. Saturated fats are actually good for you!


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