• Zucchini Soup

    3 votes
    Zucchini Soup
    Prep: 10 min Cook: 45 min Servings: 4
    by Nanette
    92 recipes
    What to do with all that Italian squash? Zuppa..Soup! The light refreshing taste is a summer favorite in my family. For a different twist...add a scrambled egg to boiling soup for Squash Egg Drop Soup.


    • 2 green zucchini approx. 7 inches long, diced
    • 1 yellow zucchini approx. 7 inches long,diced
    • 1 small onion, sliced
    • 4 cloves garlic
    • 1 box (32 oz) chicken broth
    • 2 cups water
    • 1 Tablespoons olive oil
    • 1 Tablesoon dried basil
    • 2 teaspoon salt
    • 1 egg (optional)
    • 1 teaspoon garlic powder


    1. Rinse zucchini to be sure it is free from dirt/grit
    2. slice lenghtwise, then slice each section into 4 strips and dice
    3. Set aside
    4. In a pot, add olive oil and saute garlic and onion for 3-4 minutes until onion begins to appear transparent
    5. Add zucchini and saute for 5 minutes.
    6. Add salt and basil continue to cook another 5 minutes until zucchini begins to cook through
    7. Add broth and water
    8. Stir
    9. Add garlic powder.
    10. Bring to a boil, and adjust salt to taste, if needed
    11. Cover and simmer for 30 minutes until zucchini is cooked through

    Similar Recipes


    • Patricia Turo
      Patricia Turo
      Love soups in the winter and will save this recipe and try it on one of those cold days when soup is the only answer.



      • kathy gori
        kathy gori
        Looks like a great recipe. We've been having a cold summer here in Sonoma, soup in the evening sounds great.
        • Nanette
          Patricia: I just knew you'd like this recipe. It's so simple and refreshing. I love soup even in the heat of summer. A simple sandwich or salad and this soup is just a great supper to me. Thanks for the comment. Just a careful of putting too much olive oil in this will make it greasy. N

          Leave a review or comment