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Creamy Zucchini and Rice Soup

Posted Jul 22 2013 5:46am

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Got a ton of zucchini on your hands and can’t face yet another bread or muffin recipe? I mean, don’t get me wrong — I love a good zucchini muffin recipe as much as the rest of them. Oh, and zucchini pizza ? Yes, please. It’s totally better than it sounds. Promise. Today, though, I bring you creamy zucchini and rice soup. It’s major yum and the perfect answer to the abundance of zucchini at the market right now!

I developed this recipe last week after a major craving for retro chicken and wild rice soup. Don’t ask me why I was craving that — I haven’t had it in years — but I was. It’s so good, right? My craving probably had something to do with this freezing/foggy bay area weather right now. I know it sounds totally insane, but it’s really cold here. Like….sweaters, boots, homemade soup and fires at night cold. I can’t get used to it. It’s totally bizarre. Anyway, I think it fueled my soup craving so I took what I had in the fridge {read: a BUNCH of zucchini from the farmer’s market} and gave it a go.

Turned out pretty good if I say so myself!

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I used brown rice in this soup but you can use whatever you have on hand! Wild rice would be delicious, I bet, and I always seem to have a ton of jasmine rice laying around that would also be yummy.

Oh, and remember that eggplant greek yogurt dip from last week?! Well, it’s absolutely DIVINE stirred into this soup at the end! Just take a big ol’ spoonful and stir it in at the end along with a juicy lemon and you’re set. So.flippin’.delicious. I couldn’t even believe it! Summer veggies at their finest.

Hope you guys make this soon! It was a big hit in this house and while it’s no retro chicken and wild rice, it’s pretty darn good for a veggie soup.

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Creamy Zucchini and Rice Soup

serves 4


1 1/2 lbs zucchini, sliced about 1/2″ thick

1 yellow onion, diced

1 tbsp garlic oil or regular olive oil

1/2 cup brown rice

1/4 cup cream

1 quart chicken or vegetable stock

1 tsp salt

lemon wedges for serving


In a large heavy-bottomed pot, heat the oil over medium heat. When hot, add the diced onion. Saute onion until translucent and slightly golden around the edges, about eight minutes. Add the zucchini and the stock and bring to a boil. Reduce heat and simmer for about 12 minutes, until zucchini is tender.

Carefully transfer zucchini, onion and stock to a blender {you may have to do this in batches depending on the size of your blender} and process until smooth. Re-pour back into the pot and add the rice and salt. Bring to a simmer and cover with the heat on low. Cook for about 45 minutes until rice is tender.

Add the cream at the end and season with additional salt and pepper to taste. Serve bowls of soup immediately with lemon wedges.


active time ~ 30 minutes

total time ~ 1 hr 15 minutes

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