Creamy Zucchini and Rice Soup

by jenna on July 22, 2013

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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

Print this Recipe!

Ingredients:

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

Directions:

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.

Time:

active time ~ 30 minutes

total time ~ 1 hr 15 minutes

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{ 41 comments… read them below or add one }

Averie @ Averie Cooks July 22, 2013 at 3:22 am

This looks so comforting and cozy! I drink hot coffee in the summer, so why not soup. I bet it would be super good with wild rice, too. Zucchini is so versatile. Love it.

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Sarah July 22, 2013 at 4:19 am

This Sounds like a wonderful creamy, healthy soup and perfect for me because I’m in the southern hemisphere! So Thankyou!

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Katrina @ Warm Vanilla Sugar July 22, 2013 at 4:30 am

This is such a lovely summer soup! Looks awesome!

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Angela @ Eat Spin Run Repeat July 22, 2013 at 4:43 am

You totally read my mind – I DO have enormous amounts of zucchini in my fridge right now, and yes, they’re from the market! I’ve spiralized a couple but still have plenty left over so I might try this. I hope you had a wonderful weekend Jenna!

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Alisha @ Gluten Free Perspective July 22, 2013 at 4:59 am

I love how budget friendly and simple this looks! I have no issues making soup when it’s 90+ degrees outside. Plus, I always participate in Meatless Monday at this looks like a perfect option.

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Tieghan July 22, 2013 at 6:07 am

I am down with anything that has rice and cream and is hot. My food has got to be hot, even in the summer! This is perfect!

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Dana July 22, 2013 at 6:21 am

Looks and sounds incredible!

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Sarah @ Making Thyme for Health July 22, 2013 at 6:51 am

It is so not soup weather where I live but I love the sound of this soup. Hopefully I can still find zucchini in a few months when it cools off because I’d really like to try it!

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Sarah @ Yogi in Action July 22, 2013 at 7:23 am

This sounds delicious! I definitely want to try it out!!!

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Joelle ( on a pink typewriter) July 22, 2013 at 7:52 am

This looks yummy. Do you think something could be subbed in for the cream?

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jenna July 22, 2013 at 9:57 am

The cream is what “makes” this soup – I would keep it!

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joelle (on a pink typewriter) July 22, 2013 at 11:01 am

My tummy has issues w dairy, unfortunately :(. I’m sure it’s delicious though!

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jenna July 22, 2013 at 11:53 am

Hmmm… Actually, coconut milk might work!

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Joelle (On A Pink Typewriter) July 22, 2013 at 6:29 pm

That’s what I was thinking too! If I try that, I’ll let you know how it comes out!

Haley July 22, 2013 at 8:28 am

Hey Jenna,

Have you tried a hand blender for soups like this? I just started using a Cuisinart Smart Stick for soups this summer, and I absolutely love it. Saves so much time and mess. I am going to give this soup a try this week!

Love your wedding and honeymoon photos, and I hope you keep up your favorites posts!

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Stephanie July 22, 2013 at 9:23 am

Jenna, could you use plain greek yogurt instead of the cream? Or would that be too thick?

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jenna July 22, 2013 at 9:56 am

I think that would probably be too thick – and since I haven’t tried that I cant promise it would work. My gut feeling says it would be a little weird though.

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Sara July 22, 2013 at 9:27 am

Um when the weather cools down around here I will have to make this! I loved your Zucchini Pizza, so no doubt I would love this as well!

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Kelsey @aslolife July 22, 2013 at 9:33 am

This sounds divine! Now I’m definitely hoping I get zucchini in my CSA box tomorrow!

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Marissa@ohhhsolovely July 22, 2013 at 10:05 am

this looks delicious & i just bought zucchini on my monday morning grocery run!

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M July 22, 2013 at 10:28 am

That’s the appeal of the Bay Area – no extremes in weather hot or cold. I myself wish it were a little warmer here in the bay!

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Sarah K July 22, 2013 at 10:29 am

Yum. Sounds great!

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sarah July 22, 2013 at 11:20 am

Love this idea, I tried to make a cold zucchini soup and figured out those are just not for me. I like hot soup:) I will have to try this with some coconut milk and veggie broth!

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Bryony July 22, 2013 at 11:48 am

I’ve been looking for some new zucchini recipes and this sounds perfect! Thanks!

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eileen ragan | leaner by the lake July 22, 2013 at 12:09 pm

Wondering if I could use something dairy-free instead of cream. Saving this one for when we get more zucchini in our CSA! Lovely photos, too!

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jenna July 22, 2013 at 5:04 pm

Try coconut milk!

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Amy Winkeljohn July 22, 2013 at 12:51 pm

Beautiful! Yummy…must try soon! I think this would make a perfect freezer meal for down the road.

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DessertForTwo July 22, 2013 at 5:19 pm

This is my kind of soup! I don’t care that it’s summer, I love my soup!

xo

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Caroline L. July 22, 2013 at 11:48 pm

Oh, how I miss the Bay weather right now, when I am so close to heat stroke… this looks absolutely delicious – can’t wait until it’s a bit cooler so I can try it out!

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Christina @ The Beautiful Balance July 23, 2013 at 12:19 am

This will easily be made a devoured by the end of this week! I am with you on the retro craving. I don’t eat meat so finding a similar substitute for that memory can be difficult. This may just be it! :)

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Emily @ Life on Food July 23, 2013 at 11:56 am

I would have never thought of this but now I cannot get it out of my head. Must try!

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Anna P July 24, 2013 at 4:39 pm

I jut made this for dinner with the eggplant dip like you suggested…it’s delicious! Had some crusty bread and cheddar on the side.

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Lora lee July 24, 2013 at 5:31 pm

Made this tonight. Very tasty! Sadly, no leftovers. ????

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Kim P July 25, 2013 at 6:15 am

I made this last night – soooooo good!

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Eliza July 25, 2013 at 7:12 pm

Hi – I made this tonight. It was wonderful! Everyone loved it. I received a lot of compliments!

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Alisha @ Alisha's Appetite July 26, 2013 at 3:01 pm

We are having similar weather here in Ohio! I kind of love it…right now all of the house windows are open- it’s the perfect warm/cool/sunny weather. Soup or salad weather- and I think this soup would be perfect for the million zucchinis I have in my kitchen right now!

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Pallavi July 31, 2013 at 6:24 am

Add a couple of pinches of dried herbs such as Rosemary and Thyme to it. It’ll do wonders to the taste and aroma.

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Natalie August 4, 2013 at 1:34 pm

Just made this soup to have for the week. Such an easy recipe and quite delicious! Thanks Jenna!

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Chez August 12, 2013 at 9:51 pm

I’ve added this to my meal plan for the week. Anyone wanting to sub for the cream in a recipe like this should try cashew cream – blend about 1/3 c raw cashews with 1 cup of water until it’s totally smooth. It makes a great creamy addition to the soup and you don’t have to worry about adding any strange flavor like with coconut milk!

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Chez August 19, 2013 at 9:23 pm

This was wonderful!! Mine turned out much greener than yours, but it was delicious and tastes to nourishing! Thanks for the killer recipe Jenna!

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Kailey Miller November 11, 2013 at 7:48 am

This looks delicious. I’m going to make it vegan. Thanks for the recipe!

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