Zesty Zucchini Soup

Prep Time
Cook Time
Ready In

Recipe: #7883

February 01, 2012

"Don't get me wrong - I like zucchini. But I'll be one of the first to admit that zucchini benefits from a little zest... If you're going to pour the hot soup into a blender, PLEASE secure the cover before blending!"

Original recipe yields 5 servings


  • Serving Size: 1 (285.5 g)
  • Calories 273.4
  • Total Fat - 20.7 g
  • Saturated Fat - 6.9 g
  • Cholesterol - 27.9 mg
  • Sodium - 496.3 mg
  • Total Carbohydrate - 17.9 g
  • Dietary Fiber - 2.4 g
  • Sugars - 4.3 g
  • Protein - 5.3 g
  • Calcium - 84.9 mg
  • Iron - 0.7 mg
  • Vitamin C - 13 mg
  • Thiamin - 0.1 mg

Step 1

In a large saucepan, melt butter, sauté onion and garlic until soft. Add curry powder, salt, coriander and pepper flakes. Cook 1 minute.

Step 2

Add broth. Simmer, uncovered for at least 20 minutes. Stir in zucchini and half & half. Cook 5 minutes. Blend until creamy or leave slightly chunky. Garnish with dollop of sour cream and chopped chives.

Tips & Variations

No special items needed.



I made this for lunch for my son and I. We both love curry dishes but I had never tried a soup with curry, so thought it looked interesting. It was delicious. Not too spicy but really tasty and full of flavors we both love. I used zucchini and summer squash, but otherwise followed the recipe using red curry powder. We will have this again we liked it so much. My son asked for some leftovers, so he will be having it again tonight for dinner along with something else. Thanks so much for a great new soup to try Gkwillow! Linda

(31 Oct 2012)


This is just what we needed on this chilly day! Spicy with just the right amount of heat. Quick and easy to put together. I used left over beef stock and milk mixed with a wee bit flour instead of the cream. It is what I had on hand. I also left out the salt and did not blend the soup.  This is definately going to be made lots over the winter. Thank you for sharing GK!

review by:
(26 Sep 2012)