Skinny Cream of Zucchini Soup

To counteract all the holiday goodies that seem to be looming everywhere, fight back with this soup! It's creamy, satisfying, easy to make and with only about 50 calories per cup, it leaves you a little extra wiggle room to indulge!

Skinny Cream of Zucchini Soup

This soup is the perfect thing to have on hand, ready to go. It reheats perfectly in the microwave, so it makes a great light lunch with some bread or crackers or even half a sandwich. It's also great as a snack when those afternoon munchies hit. It really saves you from reaching for the wrong things, especially during this notoriously high caloric time of year. Plus it's incredibly easy to make.

All you do is cut up a few zucchini any which way (you don't even need to peel them) and toss them into a bit pot with onion, garlic, chicken broth and some salt and pepper and let it cook for about 20 minutes. Then you either transfer the soup in batches to a food processor to puree or use an immersion blender (truly a piece of heaven on earth!) and blend till smooth. Then you add a couple of tablespoons of light sour cream, puree again and you're done! Sometimes I serve it plain-- 

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Sometimes I serve it topped with a little bit of shredded parmesan. The heat of the soup melts the cheese for a little added gooey treat.

Either way, you have a healthy, low-fat, low-cal soup that takes away some of that holiday guilt...think of it as a little gift to your yourself!

Skinny Cream of Zucchini Soup

Makes about 4-5 servings

Prep Time: 10 minutes; Cook Time: 20-25 minutes


  • 3 medium zucchini, cut up in big chunks, with skin on

  • 1 small onion, cut into chunks

  • 2 cloves garlic

  • 32 oz. fat free chicken broth (use vegetable broth to keep this vegetarian)

  • 2 tablespoons light sour cream

  • salt and pepper

The Recipe

1.  Place zucchini, onion, garlic and broth into a large pot. Bring to a boil and then lower the heat and cover, letting it simmer for about 20 minutes until zucchini is tender. Turn off the heat.

2.  Puree with immersion blender (or transfer in batches to food processor and blend) till smooth. Then add sour cream and puree again. Season with salt and pepper to taste.


Note:  Recipe adapted from Skinnytaste,

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