Cream of Zucchini Soup


  • 4 TBS butter or margarine (1/2 stick)
  • 1 medium onion, chopped
  • 3 cups zucchini, diced
  • 1/4 cup all purpose flour
  • 1/4 tsp. salt
  • 1/8 tsp. white pepper
  • 1 can (14 oz.) chicken broth
  • 1 cup half-and-half


In a 3 quart saucepan over medium heat, melt the butter and saute chopped onion until clear. Add zucchini, cook for 1 minute. Stir in flour, salt and pepper. Gradually stir in broth and cook until thickened, stirring constantly. Reduce heat to low, cover and simmer 5 to 10 minutes or until zucchini is fork-tender. Stir in half-and-half. Spoon half of zucchini mixture into blender and blend until smooth. Pour into bowl and repeat with remaining zucchini mixture. Return mixture to saucepan and heat on low stirring often until hot.