Mom’s Cream of Zucchini Soup

IMG_5738I had some baseball-bat sized zucchini to deal with today and nothing on hand for lunch, so I decided to prepare my mother’s recipe for cream of zucchini soup! This is a good recipe because you can multiply the recipe and freeze what you don’t need right now for winter lunches and light suppers.


Using an ice cream scoop to rid these big zucchini of seeds makes this part of the job quick and easy.

You can use any kind of zucchini or summer squash in this recipe. Don’t be afraid to experiment. The only thing that I wouldn’t do is add the white sauce to the base before freezing. The complete soup contains dairy products that will curdle when reheated after freezing. Complete the recipe after thawing and reheating the base for best results.


Zucchini base:IMG_5727IMG_5726

  • 4 cups of zucchini, sliced
  • ½ cup water
  • 1 tablespoon onion flakes
  • ½ teaspoon seasoned salt
  • ½ teaspoon parsley, dried or 1 ½ teaspoons fresh

White sauce:IMG_5736

  • 1 teaspoon chicken bouillon
  • 1 tablespoon margarine or butter, melted
  • 2 tablespoons flour
  • 1/8 teaspoon pepper
  • ¼ teaspoon celery salt
  • 1 teaspoon chicken bouillon
  • 1 ½ cups milk
  • ½ cup water
  1. Combine ingredients for zucchini base and cook until zucchini is tender and water is almost gone.IMG_5735
  2. Puree zucchini base and set aside.IMG_5734
  3. Melt butter for white sauce in a large sauce pan and stir in flour and seasonings. Cook for a minute or two.
  4. Gradually add water, IMG_5737milk, and zucchini puree to white sauce and simmer until thickened. (Don’t boil.)

Serves 6.

You can make this soup as rich or as lean as you wish by choosing higher- or lower-fat dairy products for the white sauce. This soup could also be gluten free if you choose corn starch or another product for the thickener. Just be sure to adjust the cooking process accordingly. (If you choose cornstarch, add it to the cold milk and not to the hot butter.)

I hope you enjoy this delicious way of clearing those canoe-size zucchini from your refrigerator and kitchen counters. Begonia

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