This lightened up Zucchini Cream Soup is a light version of the classic recipe— Sauteed onion, potatoes, zucchini, and a touch of garlic simmered in vegetable broth and then blended with cream and topped with croutons, parmesan, and oil.
I skip the half-and-half and potatoes, opting for a splash of skim milk and a couple tablespoons of flour whisked with a teaspoon of butter. It’s not identical to Mom’s, but it’s still heaven in a bowl for only 2 points per serving. Perfect for zucchini season!
Why should you try Skinny Zucchini Cream Soup?
This green soup is a Weight Watchers-friendly option at just 2 points per serving. The ingredients are budget-friendly, particularly when zucchini is in season. I often make a large batch, enjoying it fresh the first day and freezing portions for later. It’s an excellent way to vary my starter soups without boring myself or my family.
Affordable ingredients, simple preparation, low points, and freezer-friendly – this soup has it all. I highly recommend giving it a try. On nights when hunger strikes after dinner, I’ll heat a mug of this soup in the microwave for instant comfort and satisfaction.
Preparation time: 15 minutes
Cooking time: 30 minutes
Servings: 4
Serving size: 2 cups (500 ml)
2 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients:
- 1 teaspoon butter (5 g)
- 1 medium onion, roughly chopped (about 1 cup or 150 g)
- 1 clove garlic, minced
- 3 medium zucchinis, roughly chopped (about 4 cups or 480 g)
- 2 tablespoons all-purpose flour (16 g)
- 4 cups low-sodium chicken broth (960 ml)
- ½ cup skim milk (120 ml)
- Salt and pepper to taste
Instructions:
- In a large pot, melt the butter over medium heat. Once melted, add the chopped onion and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and slightly golden.
- Add the roughly chopped zucchini to the pot. Cook for another 5-7 minutes, stirring frequently. You want the zucchini to soften slightly and develop some color.
- Sprinkle the flour over the vegetables and stir constantly for about 1 minute. This will create a roux that will help thicken your soup. Make sure the flour is well incorporated and there are no visible clumps.
- Gradually pour in the chicken broth, stirring continuously to prevent lumps from forming. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, or until the zucchini is very tender when pierced with a fork.
- Remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender, being cautious with the hot liquid.
- Once the soup is smooth, return the pot to low heat and stir in the skim milk. Heat gently for about 2-3 minutes, stirring occasionally. Be careful not to let the soup boil at this stage to prevent the milk from curdling.
- Taste the soup and adjust the seasoning with salt and pepper as needed. Remember, the chicken broth already contains some salt, so add gradually and taste as you go.
- Serve the soup hot. If desired, garnish with a sprinkle of grated Parmesan cheese, a few croutons, or a dollop of low-fat yogurt for added flavor and texture.
Note: This soup can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months. When reheating, you may need to add a little extra broth or water to adjust the consistency.
Variations and Substitutions
- For a gluten-free version, swap wheat flour for cornstarch or potatoes for a healthier twist.
- If I’m short on zucchini, I’ll add complementary vegetables like spinach, chard, or broccoli. Sauté them like the zucchini, simmer in broth, then blend. This creates more of a mixed vegetable cream soup.
- For toppings, parmesan always works well, as do croutons. A dollop of yogurt adds a special touch. For a gourmet feel, use a bit of each.
- Stick to chicken or vegetable broth; beef broth can overpower the subtle zucchini flavor.
Tips and Tricks for Making Skinny Zucchini Cream Soup
- Cut vegetables into large pieces; precision isn’t necessary since everything will be blended.
- This soup freezes well for several weeks. Thaw at room temperature, reheat, and blend before serving for that freshly-made taste.
- Sautéing the onion and zucchini pieces is crucial for developing a subtle smoky flavor.
- After adding milk, cook just long enough to integrate flavors. Overcooking can cause the milk to form a skin.
Skinny Zucchini Cream Soup
Ingredients
- 1 teaspoon butter, 5 g
- 1 medium onion, roughly chopped (about 1 cup or 150 g)
- 1 clove garlic, minced
- 3 medium zucchinis, roughly chopped (about 4 cups or 480 g)
- 2 tablespoons all-purpose flour, 16 g
- 4 cups low-sodium chicken broth, 960 ml
- ½ cup skim milk, 120 ml
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Once melted, add the chopped onion and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and slightly golden.
- Add the roughly chopped zucchini to the pot. Cook for another 5-7 minutes, stirring frequently. You want the zucchini to soften slightly and develop some color.
- Sprinkle the flour over the vegetables and stir constantly for about 1 minute. This will create a roux that will help thicken your soup. Make sure the flour is well incorporated and there are no visible clumps.
- Gradually pour in the chicken broth, stirring continuously to prevent lumps from forming. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, or until the zucchini is very tender when pierced with a fork.
- Remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender, being cautious with the hot liquid.
- Once the soup is smooth, return the pot to low heat and stir in the skim milk. Heat gently for about 2-3 minutes, stirring occasionally. Be careful not to let the soup boil at this stage to prevent the milk from curdling.
- Taste the soup and adjust the seasoning with salt and pepper as needed. Remember, the chicken broth already contains some salt, so add gradually and taste as you go.
- Serve the soup hot. If desired, garnish with a sprinkle of grated Parmesan cheese, a few croutons, or a dollop of low-fat yogurt for added flavor and texture.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
