Skinny Cream of Zucchini Soup


Skinny Cream of Zucchini Soup

Solal and I never celebrate Valentine’s Day, it’s not really our thing. Probably because our birthdays are both in February so we already have a good excuse to celebrate and show our love to each other. But, this 14th of February 2013 is going to be a day I’ll remember for a long time.

I’ll remember Solal’s boss calling me in the middle of the day: he was having some sort of a violent epileptic attack (even though heโ€™s not epileptic).
Iโ€™ll remember me, freaking out like crazy because no one had any idea of what was going on and because the hospital where the ambulance was taking him was far from where we live.

Obviously you always imagine the worse in those moments. When you’re so far away from your friends and family and donโ€™t know how the health care system works, this is an awful situation to be in. We spent about 8 hours in the emergency care unit but Solal is now safe and sound.

When they called me, I was in the middle of the photo shoot of this soup and I obviously dropped everything straight away. Luckily I had already taken a few pics so I’m able to post this recipe today. It’s a really nice and easy soup, perfect for warming up your body and good for your waistline. Hope you’ll like it ๐Ÿ™‚ And if you like mushroom, then you’ll sure love my Skinny Creamy of Mushroom Soup.

Skinny Cream of Zucchini Soup

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 214 kcal


  • 1 tsp butter
  • 3 garlic cloves minced
  • 1 onion sliced
  • 3 medium zucchini peeled and sliced
  • 3 cups chicken stock or vegetable stock for vegetarians
  • 3 fresh sage leaves
  • 2 tbsp cornstarch dissolved in 2 tbsp water
  • 1 cup fat free evaporated milk
  • Salt and pepper to taste
  • fresh chopped sage for topping (optional)


  1. Heat a soup pot on medium heat and add butter. Let it slightly melt and add garlic and onion. Cook for about 1 minute, stirring regularly. Do not let brown.
  2. Add zucchini and sage, and cover with chicken stock. Cook for 20 minutes.
  3. Remove from heat and discard sage. Using an immersion blender, blend zucchini until totally smooth, with no chunks remaining. Stir in cornstarch and evaporated milk, and mix well. Season with salt and pepper. Return to the heat and simmer for about 5 minutes (this will reheat the soup and activate cornstarch's thickening power).
  4. Serve in bowls and top with chopped sage and freshly cracked pepper.

Recipe Notes

I don't have an immersion blender here in Australia so I used a regular blender. I let the soup cool down, blent it, then brought it back to the pot. It's definitively easier with an immersion blender but you can do without!

Nutrition Facts
Skinny Cream of Zucchini Soup
Amount Per Serving (1.5 cups)
Calories 214 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 26mg9%
Sodium 347mg15%
Potassium 815mg23%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 14g16%
Protein 11g22%
Vitamin A 480IU10%
Vitamin C 30.6mg37%
Calcium 206mg21%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


Follow Not Enough Cinnamon on Instagram and show me what you've been making from the blog!
Tag me @NECinnamon and use the hashtag #NotEnoughCinnamon

posted in
Appetizers Low carb Recipes Side dishes Soups & Stews Under 300 cal Vegetarian
Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating