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Slow Cooker Zucchini Soup


This is an adaptation from my neighbor Bayla Landsman’s Zucchini Garlic Soup recipe in the cookbook From Our Table to Yours, a project of Yeshivas Darchei Torah in Southfield, Michigan. My family loves the garlicky flavor of the soup. We also like it a bit thicker, so I use less water than the original recipe uses. The original recipe also calls for a turnip or parsnip, which you could try instead of potatoes. No oil is added (unless you choose the sautéed onion cubes or alternative) at all. Pure smoothness and sweetness come from the veggies. Read more about Julie’s method for easy Pesach cooking: Pesach While You Sleep.


Make the Soup


Place all ingredients, except parsley flakes, in a crockpot. Cook on high two hours, then low overnight (on low the whole night is fine, too).


Blend with immersion blender in morning, add parsley flakes, then cook another 20 minutes on low. Freezes well divided into several portions.



If anyone offers (!) to help you, a great job to give them is to peel and slice a bunch of onions (like 10–12). Then you can leave them in the crockpot overnight with a tablespoon olive oil, and voilá, you have your own pre-packaged sautéed onions. Freeze a tablespoon scoop of them in snack-size ziplock bags or freeze them in an ice cube tray and you can pull out one at a time, as needed.


For best results, do not use a liner for this recipe, or you may run the risk of cutting the plastic liner into the soup when you do the blending. Don’t learn this mistake the hard way!


My trick to get it out of the container when frozen: Hold the container closed, with lid on, under running tap water. The soup will loosen from the inside edge of the container and you’ll be able to plop it into the pot you are using to reheat it.


Photography: Hudi Greenberger

Styling: Renee Muller