Creamy Zucchini Soup

Creamy Zucchini Soup

Original Post by Teri in Mar, 2010

This soup can be made as hot as you want to. For my husband, I can’t make it as hot as he likes it, if I did, I wouldn’t be able to it eat it, so he always sprinkles more Spicy Pepper Blend on his serving at the table. This is a great combination of flavors and another creative way to use zucchini when your garden is giving you plenty.


  • 2-3 TBSP chopped onion
  • 3 TBSP butter
  • 3 TBSP flour
  • 2 cups milk (I use almond milk and it is delicious)
  • 1 tsp Chicken Flavoring
  • 1 cup water
  • ½ tsp Sea Salt
  • ¼ tsp Fresh Ground Pepper
  • 1 TBSP Soup Seasoning
  • Spicy Pepper Blend (use to taste as this is a very hot blend…if you like hot use more, if you are just after the taste just sprinkle it on.)
  • 1 large zucchini – shredded
  • 1 cup cheddar cheese – shredded


First, in a large saucepan, sauté onion in butter until it is tender. Stir in flour until it is blended together. Gradually stir in milk, Chicken Flavoring, water, salt, pepper, Soup Seasoning and Spicy Pepper Blend. Bring to a boil then simmer uncovered for 10 minutes or until zucchini is tender. Stir in cheese until melted.

This recipe makes about 4 servings.

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