Creamy Zucchini Soup

Creamy Zucchini Soup

25 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Recipe by  AnnaBanana

“This is a delicious soup recipe that is great for using up all that extra zucchini you have in the garden. Creamy texture comes from cottage cheese and tofu.”

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Adjust Servings

Original recipe yields 6 servings



  1. Melt the butter and heat the oil in a large skillet over medium heat. Mix in the onion, and cook 5 minutes. Mix in the zucchini and tofu. Season with red pepper flakes and oregano. Continue to cook and stir 10 minutes, until zucchini is tender.
  2. Pour the vegetable stock into the skillet. Bring to a boil, reduce heat to low, and simmer 35 minutes.
  3. In a blender, process the soup and cottage cheese until smooth. Season with salt and pepper to serve.

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Reviews (25)

Rate This Recipe


Pretty good and hearty soup. I added garlic and more oregano, as well as a little mozarella cheese. I served it with sour cream on top, which was delicious. A good vegetarian main or regular side dish with good taste and unique texture. May be good cold as well, I plan to try it with broccoli instead of zucchini and see how that goes.



Very good, but WAY WAY WAY too much crushed red pepper. It totally overwhelmed the flavor.



OUTSTANDING! very tasty. now it's time to think of what to add, maybe carrots?

More Reviews

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Amount Per Serving (6 total)

  • Calories
  • 159 cal
  • 8%
  • Fat
  • 10.9 g
  • 17%
  • Carbs
  • 8.8 g
  • 3%
  • Protein
  • 9.5 g
  • 19%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 308 mg
  • 12%

Based on a 2,000 calorie diet



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Curried Zucchini Soup


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Creamy, Cheesy Zucchini Soup