Zucchini crab soup is so delicious, I can’t even say the name without craving it. It’s delicious hot or chilled, and it is a great way to use up the bounty of zucchini in your garden.
Confession # 46- I have a total woman crush on Gina Homolka of Skinnytaste.com.
You’ve heard of Skinnytaste, right? If not, you need to check it out.
And, bye, because once you see Gina’s site, you’ll probably never come back here.
She’s just so awesome. I want to be her when my blog grows up.
My recipe today, zucchini soup, is adapted from one of Gina’s amazing recipes. This soup is a great way to make use of that giant zucchini in your garden. I’ve been making this soup for years, and recently adapted it for The Fix. Oh,and I always add jumbo lump crab to make it even more special. But it’s equally as delicious without it, so try it whether you like crab or not!
Updated – I also tried this with bacon instead of the crab and WOW…another keeper. #everythingisbetterwithbacon
For more Zucchini recipes, check out this awesome list of over 30 delicious recipes!
I hope you’ll try this zucchini crab soup recipe. Enjoy!
Recipe adapted from Skinnytaste
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Zucchini crab soup is so delicious, I can’t even say the name without craving it. It’s delicious hot or chilled, and it is a great way to use up the bounty of zucchini in your garden.
Recipe adapted from Skinnytaste
Ingredients
- 1/2 small onion, quartered
- 2 cloves of garlic
- 3 medium zucchini, skin on and cut in large chunks
- 32 oz reduced sodium organic chicken broth (veggie is great, too!)
- 2 tbsp plain Greek yogurt (or sub full fat coconut milk for dairy-free)
- Himalayan salt and black pepper to taste
Recommended add-ins:
- fresh grated Parmesan cheese (measure in a blue container)
- fresh herbs
- lemon
- jumbo lump crab (a good quality is KEY!)
- turkey bacon
- olive oil (I used Tuscan oil from The Bodacious Olive )
Instructions
- Combine chicken broth, onion, garlic, and zucchini in a large pot over medium heat and bring to a boil. Lower heat, cover, and simmer until tender, about 20 minutes.**For Instant Pot, combine all the ingredients and set to 5 minutes, manual high pressure. After cook time, switch to quick release and follow the rest of the instructions!
- Remove from heat and purée with an immersion blender, or in batches in a regular blender. Add the yogurt, and herbs (if using) and purée again until smooth.
- Sprinkle with salt and pepper and adjust to taste.
- Eat it plain, or squeeze in some lemon and add crab, Parmesan cheese, and drizzle with a delicious olive oil.
Notes
My bowl – 2 GREENS (soup) 1/2 RED (jumbo lump crab) 1/2 tsp (olive oil) 1/3 BLUE (Parmesan cheese) herbs and lemon (FREE)
Keywords: soup, seafood, crab, low-carb, low-cal, gluten-free, grain-free, lunch, dinner, zucchini
I love this soup hot, but it’s also great chilled. Awesome, right?
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Lori says
I have followed Gina for a couple of years and have her cookbook! Isn’t she great? I’m hoping your blog will become as popular as hers! I love zucchini and I can’t wait to try this soup!
Nancylynn says
She is SO great!! Thank you for the sweet note!! Let me know what you think of the soup! ?
Gina says
Love the addition of crab in this soup : )
Nancylynn says
Trying not to be totally star struck right now!!! ?? Thank you SO much for your note!!
Dawn says
Sounds delish. What is the portion size?
Nancylynn says
One green of soup, topped with one red of crab if using!
Katie says
Curious in your container counts about the 1/2 tsp. I didn’t see olive oil added so where does that come from? If i just had the soup (no crab or cheese) would it be just 2 Greens? Thanks for the great recipe!
★★★★★
Nancylynn says
Yes! It would be two greens without the crab or cheese. I added olive oil to my bowl as a topping!
Katie says
Thanks! One more question. Do you count the 2T of greek yogurt? BTW – I love this recipe and so glad you gave the IP instructions 🙂
Nancylynn says
Hey! I don’t – it’s really not enough!
Monica says
Just curious—what kind of spices would you use???
Nancylynn says
I love it with basil!