Creamless Cream of Zucchini Soup


I’ve been on a soup kick lately because it is super easy to make and gives me a giant dose of veggies. Plus, soup has been known to keep one satiated longer which is great because I’m finding that I have to choose between eating, sleeping, or catching up on some mundane house chore. Usually, catching up on the house chores wins out (quickly followed by a small creative project) and when I finally head to bed (around 2ish) I find I’m starving.

Giant bonus, Faye completely digs this soup. I let her try a bit from her own spoon and she went nuts for it.


  • 1 medium onion, roughly chopped
  • 1 TBSP butter (MAKE IT VEGAN – use a butter substitute or cut the butter all together and replace with olive oil)
  • 4 TBSP olive oil
  • 6 cloves garlic**, chopped
  • 6 zucchini (roughly 3.5 lbs), cut lengthwise and then in ½ inch moons
  • 9 sprigs fresh thyme
  • 1 bay leaf
  • 1 heaping TBSP Better than Bouillon and 2 cups water OR  2 cups veggie or chicken stock
  • Juice of 2 lemons
  • a bit of thyme and julienned zucchini for decoration (or skip this completely and just enjoy your soup)


Heat butter and olive oil in a pot on medium-low. Add onion and cook for 3 minutes. Add a pinch of salt, stir, and cook until onions are somewhat translucent (about another 3 minutes). Add the garlic and stir. Continue cooking for another 2 minutes. Add zucchini, 1 tsp salt, and thyme. Raise heat to medium high, stir, and cook uncovered for 10 minutes. Add boullion and water OR stock, 1 bay leaf, juice of one lemon, stir, cover, and cook for 5 minutes. Remove lid, stir, and cook for 5 more minutes or until zucchini is thoroughly cooked. Blend soup in batches, discarding about ⅓ cup of the cooking liquid. Put soup back into the pot, add the juice of one more lemon and salt to taste (I added another tsp). Garnish with fresh thyme leaves and julienned zucchini.

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