Cool Zucchini Soup
Cuisine: American
Author: Kitchens
  • 1 Tablespoon olive oil
  • 6 Cups sliced zucchini (see note)
  • salt and pepper, to taste
  • 2 to 3 Cups chicken or vegetable broth
  • 1 1/2 ounces cream cheese
  1. Heat the olive oil in a large skillet or pot over medium heat. Add the zucchini and season with salt and pepper. Cook until starting to soften, about 5 minutes.
  2. Add 2 cups of the broth and bring to a boil. Reduce the heat and simmer until the zucchini is completely soft, stirring occasionally. The exact amount of time will depend on how thinly the zucchini is sliced.
  3. When the zucchini is completely cooked through, add the cream cheese and transfer the mixture to a blender. Blend until smooth. Taste for seasoning and add additional salt and pepper if necessary. Add additional broth for a thinner soup.
  4. Chill for at least 1 hour and serve cold.
A strong blender is important, but without one, it would be best to peel the zucchini or strain the soup after blending on the puree setting.
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