Creamy Zucchini Soup

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If you are searching for ways to use up more zucchini, you have come to the right place. This creamy zucchini soup recipe is a winner!  

My neighbor generously gave us at least a dozen large zucchini plus we have some in our own garden so we have been making all things zucchini.

This recipe makes a lot since we have a big family, but you can easily halve the recipe if you want. 

Delicious and packed with nutrients, you will love this zucchini soup recipe! Plus if you cook gluten free or lower carb, you can use xanthan gum instead of flour to thicken the soup. I use xanthan gum as it is a great thickener. 

We also love this recipe for zucchini or summer squash pizza. It is so good, my husband and kids request it!

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Creamy Zucchini Soup
Serves 8

1 sweet onion, diced
1 rib celery, sliced
2 cloves garlic minced
10 T. butter, divided
Splash cooking Sherry or white wine, (optional)
8-10 cups cubed zucchini (I peel the zucchini first)
6 Cups vegetable broth or a mix of vegetable and beef or chicken broth
1/2 tsp. dried parsley
1/2 tsp.salt
1/4 tsp. pepper 
½ tsp. dried basil
1/4 tsp. dried rosemary
1/4 tsp. dried thyme
1/2 tsp. Creole seasoning, Tony Chacheres Creole Seasoning, (my favorite, affiliate link)
1 T. Worcestershire sauce
6 T. flour or 2 tsp. xanthan gum
1 1/2 Cups half and half

(Optional) You can serve with your favorite shredded cheese, a dollop of sour cream and even a splash of extra Worcestershire sauce. 
 
1. Melt 4 T. butter in a Dutch oven (amazon referral link for the one I use) or large pot over medium heat. Saute onion, celery, garlic and zucchini until zucchini is partially tender. 
2. If you like, add a splash of cooking Sherry or white wine. Add vegetable broth, parsley, salt, pepper, basil, rosemary, thyme, Creole seasoning and Worcestershire sauce. Simmer covered for about 30 minutes. 
3. When soup has been simmering for awhile, melt 6 T. butter in a 2 qt. saucepan. Stir in 6 T. flour or 2 tsp. xanthan gum, then half and half and cook and stir over low to medium heat to make a thick white sauce. Remove from heat once thickened.
4. Blend soup with an immersion blender (amazon referral link for the one I use)
or transfer to a blender in batches. Then stir in the white sauce and continue to cook and stir until thickened. I like to blend it more with my immersion blender after adding the white sauce to make the soup extra creamy. 

​Serves 8

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Check out these yummy zucchini chip cupcakes too. They are a family favorite!

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