Cream of Zucchini, Carrot and Cucumber Soup Recipe

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Cream of Zucchini, Carrot and Cucumber Soup
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  1. Melt butter in large soup pot. Add onions and garlic. Add vegetables and broth, bring to a boil, then simmer, covered, for 20 minutes.
  2. Remove from heat. Allow to cool lukewarm. Using a food processor or blender, puree the soup. Return to pot; add cream or milk; heat briefly and serve hot (or chill and serve cold the next day).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 784.33 Kcal (3284 kJ)
Calories from fat 349.3 Kcal
% Daily Value*
Total Fat 38.81g 60%
Cholesterol 202.48mg 67%
Sodium 1546.33mg 64%
Potassium 1467.02mg 31%
Total Carbs 20.94g 7%
Sugars 5.87g 23%
Dietary Fiber 5.46g 22%
Protein 83.4g 167%
Vitamin C 50.8mg 85%
Vitamin A 0.7mg 23%
Iron 4.8mg 26%
Calcium 142.9mg 14%
Amount Per 100 g
Calories 117.6 Kcal (492 kJ)
Calories from fat 52.37 Kcal
% Daily Value*
Total Fat 5.82g 60%
Cholesterol 30.36mg 67%
Sodium 231.86mg 64%
Potassium 219.97mg 31%
Total Carbs 3.14g 7%
Sugars 0.88g 23%
Dietary Fiber 0.82g 22%
Protein 12.51g 167%
Vitamin C 7.6mg 85%
Vitamin A 0.1mg 23%
Iron 0.7mg 26%
Calcium 21.4mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.1
  • 19

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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