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dilled zucchini cream soup

reidweaver avatar
Recipe by
Barbara Kelly
@reidweaver
Rising Sun, MD

This is one of my "go to" soups. It's so easy to make and easy on the waistline and yet a real winner with a delicate flavor. What I love about it is, you can serve it hot or cold. I have made this for a cold winter night to serve with a salad and a crusty bread and I have served it chilled at an outdoor rehearsal dinner in July. It's always a hit.

yield 8 serving(s)
prep time 10 Min
cook time 20 Min
method Saute

Ingredients For dilled zucchini cream soup

  • 8 md
    zucchini
  • 2 c
    low sodium chicken broth
  • 3 clove
    garlic, minced
  • 2 c
    2% milk
  • bunch
    fresh dill

How To Make dilled zucchini cream soup

  • 1
    Slice zucchini into chunks.
  • 2
    Mince garlic. Add garlic and zucchini to a stock pot with chicken broth. Saute until soft
  • 3
    Puree zucchini, garlic and broth until blended. Pour back into stock pot and add 2 sprigs chopped dill.
  • 4
    Add milk and heat and stir. Serve with dollop of plain yogurt and snipped dill.
  • 5
    If you want to serve it cold, instead of reheating the zucchini and broth, chill until cold and serve with yogurt and dill.
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