Zucchini Soup is very underrated. It’s packed with flavor, and can be made creamy by adding yogurt or cooking cream.

This recipe also freezes nicely.

Watch the video for the details.

Zucchini Soup

Prep Time 10 mins
Cook Time 20 mins
Course Soup
Cuisine Arabic


  • 2 TBSP Butter
  • 1 TBSP Olive Oil
  • 1 Large Onion Diced
  • 1 Garlic Large Garlic Clove
  • 8 Medium Zucchini sliced into thin rounds
  • 2 – 3 TSPs of Bauer Instant Gluten Free Organic Vegetable Broth
  • 1 Liter Water
  • 2 TBSP Yogurt To be added if you aren’t freezing
  • Salt to Taste
  • 1 TSP White Pepper
  • ½ TSP Garlic Powder


  • Cook diced onions in butter and olive oil for a few minutes.
  • Add garlic and cook until fragrant and onions are translucent.
  • Add sliced zucchini, and season with vegetable stock.
  • Add salt to your liking and add in one liter of water.
  • Simmer for 20 minutes until the zucchini is soft.
  • Use your handheld immersion blender to turn your soup into a smooth purée.
  • If you want to freeze your soup. You can wait for it to cool down at this point and you can freeze.
  • Or you can add some yogurt to give it some creaminess and serve.