Cream of Zucchini Soup Recipe

5 from 1 vote

Make the most of the zucchini harvest with a quick batch of this creamy summer soup.

Course Soup

Cuisine American

Keyword cream, soup, zucchini

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 141kcal

Cost 8

Melt some cooking fat in a saucepan placed over medium heat.
Paleo cooking fat
Add the onion, garlic, and zucchini and cook for 4 to 5 minutes.
1 onion, 2 cloves garlic, 3 medium zucchinis
Add the chicken stock, season to taste with salt and pepper, and bring to a boil.
4 cups chicken stock, Sea salt and freshly ground black pepper
Lower the heat, cover, and let simmer until the zucchinis are tender about 20 minutes.
Remove from the heat, add the coconut milk, and purée with an immersion blender (or pour into a standalone blender).
2 tbsp. coconut milk
Adjust the seasoning and serve hot.