Cream of Zucchini Soup Recipe

Discover a simple yet indulgent way to enjoy the bounty of summer with our Cream of Zucchini Soup recipe, a velvety and flavorful dish that celebrates the natural goodness of zucchini in every spoonful.

Cream of Zucchini Soup Recipe

Cream of Zucchini Soup RecipeIf you have a garden or belong to a CSA, I am sure you have an over abundance of squash at this point! You can prepare squash for the freezer. I wrote a guest post on Mama Bzz  this week about freezing vegetables. My favorite way to freeze zucchini is shredded for future zucchini bread. Cream of Zucchini is new recipe to me and I will give it a try!

Summer squash and zucchini squash are here. Both of these classic summer veggies are abundant this time of year and are quite inexpensive. Problem is…it is difficult to preserve them by freezing or canning since they tend to get soggy and lose that fresh-from-the-garden flavor once preserved.

So, a friend shared with me a cream of zucchini recipe that I just love. It freezes beautifully, it uses 2 lbs of zucchini, doubles or triples easily, and it is tasty. Don’t skip the bleu cheese; it adds such a wonderful flavor to this soup. Try it even if you think you don’t like bleu cheese.

To freeze, cool completely. Pour 4 cups of soup into a quart-size freezer bag. Seal and store flat in freezer. Give this recipe a try when you have plenty zucchini, freeze a batch, and you’ll be enjoying the fresh summer flavor all year long.

Cream of Zucchini Soup Recipe

2 lbs zucchini
1 ½ t. salt (or to taste)
2 T butter
2 T all-purpose flour
2 c. chicken or vegetable broth
½ c. half & half or cream
freshly ground black pepper
2 oz. bleu cheese crumbles

Wash the zucchini and peel two of them with a vegetable peeler to make thin strips for garnish. Refrigerate the strips. Slice all zucchini; place in a large pot with 2 cups of water and salt.

Bring to a boil; reduce to simmer; cover and cook until tender. Meanwhile, in a large saucepan, melt butter over medium heat; then add flour, stirring to blend.

Gradually whisk in the broth, adding small quantities at first, making a white sauce. Bring sauce to a low boil and simmer for 5 minutes, stirring constantly.

Once zucchini are cooked, place them in a food processor with the cooking liquid (in small batches) and blend until smooth.

Transfer the zucchini puree to the white sauce; add cream and pepper, and stir well. Heat thoroughly without allowing to boil.

Taste and adjust the seasonings.

Serve with bleu cheese crumbles and zucchini peeling garnish.

*Note* Substitute yellow summer squash and cooked bacon crumbles with fresh, chopped tomato for the zucchini and bleu cheese.

Read our tips on How to Soup Swap

Also try our other soup recipes:

Soups that Freeze Well
Low Calorie French Onion Soup Recipe
Taco Soup Recipe
Asparagus Soup Recipe