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  • 2 cups shredded unpeeled zucchini
  • 1/4 cup finely chopped onion,
  • 1 clove garlic, minced
  • 2 cups reduced-sodium vegetable broth
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1/4 cup half-and-half
  • Grated lemon rind (optional)


  1. Combine zucchini, onion, garlic, vegetable broth, basil, thyme, salt and pepper in a 3-quart saucepan. Bring to a boil; reduce heat and simmer about 10 minutes. Remove from heat. Slowly whisk cheese and  half-and-half into mixture. Pour into a large bowl to cool slightly.
  2. Place half of mixture into blender; purée. Return to saucepan. Add second half of mixture; purée. Return to saucepan. Simmer until heated. Remove from heat. Garnish with sprinkle of lemon rind.
Recipe by Cindy Kerschner

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The recipe was originally published as Cream of Zucchini Soup on

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