Cream of Zucchini and Onion Mexican Soup

Name: Cream of Zucchini and Onion Mexican Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 3 Tbsp unsalted butter or oil; 1 medium onion, chopped; 1 lb zucchini, sliced; 1 tsp salt; 1/4 tsp pepper; 1 cup water or chicken broth; 4 green onions, sliced; 1/4 cup chicken broth; 1 5-oz can evaporated milk; 2 Tbsp cilantro, chopped for garnish

Tiempo Total: 30 minutos Equipment: Estufa Special Diet: Vegetariano

Created: octubre 8, 2025

Autor: Velia G., Second Harvest Client

Tiempo de preparación: 5 minutos

Hora de cocinar: 25 minutos

Porciones: 4

Nivel de habilidad: Fácil / Medio

Cream of Zucchini and Onion Mexican Soup

Velia, a participant in our partner’s senior meal program shared her go-to soup recipe, borrowed from a 30+ year-old Mexican cookbook and adapted to fit her kitchen routine. “It’s a simple soup I can make all the time,” she says. She encourages everyone to try it and make it their own.

Health tip: this soup features onions, which support heart and gut health, and zucchini, rich in vitamin C and antioxidants that aid digestion and eye health. A nourishing, easy-to-make dish perfect for any season.”

Preparation Steps

In a large saucepan, heat butter or oil over medium heat. Add onion and cook, stirring until softened but not browned, about 3 minutes. Then add zucchini, salt, pepper, and water or broth. Cover and cook over medium heat until zucchinis are very soft, about 15 minutes.
Add green onions, 1/4 cup chicken broth, and milk. Cook, uncovered, for about 5 minutes. In a large blender or using a hand blender, puree soup until smooth.
Garnish with cilantro and serve hot or cold.

Consejo: Can substitute the evaporated milk with 5 oz of whole milk.

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Cream of Zucchini and Onion Mexican Soup

Ingredientes

Preparation Steps

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