Creamy Zucchini Soup


  • 4 tbsp oil
  • 4 onions
  • 6-8 large zucchini, peeled
  • water
  • 1 1/2 tbsp salt



  • Heat oil in 8-quart pot.
  • Chop onions and sauté.
  • Cut zucchini into chunks and sauté a few minutes.
  • Fill pot with water, just covering the zucchini.
  • Bring to a boil.
  • Add salt to taste and continue cooking on a low flame for 1-1 1/2 hours.
  • Blend half or all of zucchini and return to pot to reheat.

Variation: For a thicker soup, add 6-8 cubed potatoes.

Yield: 10-12 servings

Print Friendly
Category: 2 Soups, Passover
You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Leave a Reply

Your email address will not be published.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