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Savory Zucchini Soup

When your garden is overflowing with zucchini, you will be delighted to be able to use them in this delectable soup that is bursting with flavors.


1 tablespoon butter
teaspoon dried thyme leaves
1 tablespoon extra virgin olive oil
2 cups chicken broth
teaspoon coarse salt
cup chopped yellow onion
teaspoon freshly ground pepper
1 pounds zucchini, thinly sliced
cup plain yogurt (optional)


Serves: 4


Heat the butter and olive oil in a large saucepan over medium heat. When the butter has melted, add the onion and sauté for 4 minutes, stirring occasionally. Add the zucchini and sauté for another 2 minutes, stirring occasionally. Add the thyme and chicken broth. Increase the heat to medium-high and bring to a boil. Cover, and cook over low heat for 30 minutes or until the zucchini is fork-tender. Remove the saucepan from the heat and allow the soup to cool for 10 minutes.

Using a slotted spoon, transfer the zucchini (reserve the liquid in the saucepan) to the large work bowl of a food processor fitted with a metal blade (or in a blender) and process until pureed. (If you do not have a large work bowl, you may have to process the soup in two batches.) Season with salt and pepper and blend well. Return the soup to the saucepan to reheat. Taste for seasoning. Ladle the soup into four soup bowls and top each serving with a dollop of yogurt, if desired.

EACH SERVING PROVIDES:- 11g carbohydrates, 145 calories, 5g protein, 10g fat, 3g dietary fiber, 1021mg sodium, 16mg cholesterol

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