This creamy, herbaceous Zucchini Soup recipe will leave you wondering, “Why haven’t I made zucchini into soup before?!” If you love thick and flavorful pureed veggie soups, add this one to your menu ASAP.Email Me the Recipe! Enter your email below to save this recipe to your free Well Plated recipe box.Please enable JavaScript in your browser to complete this form.Email Address *OptionsEmail me the recipeSave to my free Well Plated recipe boxHidden Username FieldGo From time to time, we'll send you the best of Well Plated.

We respect your privacy and you can opt out anytime.Already registered? Log in here.Why You’ll Love This Creamy Zucchini Soup Recipe Rich and Creamy—Without Heavy Cream.

A lot of creamy veggie soups are thickened up with a generous pour of heavy cream, but this one gets its fabulously creamy consistency from pureed zucchini and beans, along with sour cream or Greek yogurt (which also adds a nice hit of tangy flavor).So Much Flavor.So! On the subject of flavor, zucchini on its own tends to be a bit bland.

To zhuzh it up, I add a squeeze of lemon and lots of fresh herbs.You can use any tender herbs you like, so between those and the zucchini, this is an excellent soup to help you use up your garden bounty.Hearty and Satisfying.

Pureed veggie soups are usually weak on the satisfaction front, but the beans and Greek yogurt give this zucchini soup more staying power.Add a salad (perhaps this Watermelon Salad?) and y

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