Zucchini Bisque

Zucchini BisqueThe last time we visited New York our cousin Joan kept talking about this Zucchini Bisque that she loves to make in all seasons. The reason she loves making it all year long is that it can be served hot or cold! (It’s kind of like having a reversible dress!)

Since I had never had a soup that can be served hot or cold I knew this was something to try. The other part about this soup that I like is that the amount of cream that is added is totally up to the chef. Soups made creamy with dairy have never been my favorite, so this is the perfect soup for me!Zucchini Bisque

Joan was happy to share the recipe with me and gave me permission to share it with all of our Gr8 Friends!

Zucchini Bisque

Makes about 5 cups.

Author Anna


  • 1 1/2 Tablespoons olive oil
  • 1 medium onion rough chopped
  • 1 1/2 pounds peeled, shredded zucchini
  • 2 1/2 cups chicken broth or vegetable broth
  • 1/4 teaspoon nutmeg
  • 1 teaspoon finely chopped fresh basil or 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 to 1 cup cream, optional and to your taste


  1. Heat the olive oil in a Dutch oven over medium heat then add the onion and cook until softened, about 5 minutes.
  2. Add the zucchini and broth, increase the heat to high and bring to a boil.
  3. Reduce the heat to low, cover and simmer for 15 minutes.
  4. Purée using an immersion blender or purée in two batches in your regular blender and return to pan. (Joan purées only half of the soup because her family likes the chunkier version; I purée all of it.)
  5. Add the nutmeg, basil, salt and pepper, and simmer for 5 minutes.
  6. Add the cream now if using. I start with the smallest amount, stir and taste. My preference is less cream, however, you and your family may like more cream. The soup is also good without any cream at all. This is all up to you!
  7. Soup can be served hot or cold.

Recipe Notes

Gr8 Do-Ahead Tips:
  • If you want to serve the soup hot, it can be made up to 2 days ahead of time through Step 5. Then cover and refrigerate. When ready to serve, bring to a simmer, then add the cream, if using.
  • If serving the soup cold, make it up to 2 days ahead of time then refrigerate covered.



  1. Claudia Kerns | 24th Jul 16

    Anna, I will definitely be making this recipe. I have done the same with left over roasted vegetables. I always make more food than necessary when I entertain. I love roasted vegetables. I could not bring myself to toss the left overs and used your same techniques with the zucchini, 3 different color bell peppers, carrots, and more. It taste like there is cream even without the cream. Roasting seems to add a whole new flavor to the vegetable. As always, thank you!!

    • Anna | 24th Jul 16

      Hi Lon! What a Gr8 Idea! We will definitely be trying this. Thanks for always being a Gr8 Friend!

  2. Harper Slusher | 25th Jul 16

    Wow, I’ve never heard of zucchini bisque before! Sounds and looks amazing!

    • Anna | 26th Jul 16

      Hi Harper! I hadn’t heard of it either until my cousin told me about it. Another healthy way to use up the bumper crop of zucchini we see every summer! Thanks for being a Gr8 Friend!

  3. Judy Tanner | 29th Jul 16

    I made this soup yesterday and love it! I left it a little chunky, added a small amount of cream and ate it warm. Delicious and so easy!

    • Anna | 29th Jul 16

      So happy you tried this, Judy! Thank you for the feedback. We love when one of our Gr8 friends tries a recipe! Have a Gr8 day!

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