Sarasota's Easy Zucchini Soup

Prep Time
Cook Time
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"Very easy and quick. Perfect for that bumper crop of zucchini; however, zucchini and summer squash are pretty much available year round. A perfect soup to serve with grilled sandwiches for a light dinner. This soup also freezes very well. This recipe was based on a recipe I found online."

Original recipe yields 5 servings
  • Garnish:


  • Serving Size: 1 (608.5 g)
  • Calories 192.4
  • Total Fat - 10.2 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 29 mg
  • Sodium - 1785.2 mg
  • Total Carbohydrate - 21 g
  • Dietary Fiber - 5.9 g
  • Sugars - 12.5 g
  • Protein - 9.6 g
  • Calcium - 102.8 mg
  • Iron - 2.1 mg
  • Vitamin C - 101.7 mg
  • Thiamin - 0.3 mg

Step 1

Soup Base ... Add the zucchini, onion, garlic, bacon, chicken broth, all purpose seasoning, and red pepper flakes to a large pot and bring to broil. Reduce immediately to a low simmer and cook approximately 20-30 minutes until tender.

Step 2

Blend ... I use a stick or immersion blender, however you can use a blender as well. Note: is using a blender, make sure to puree this in batches.

Step 3

Finish ... Once the soup is blended smooth (blend it to the consistency you like), add the cream, scallions, pepper and heat everything through.

Step 4

Serve ... Squeeze a fresh lemon wedge over your soup and garnish with sour cream and fresh chives. ENJOY!

Tips & Variations

No special items needed.