Zucchini Bisque


  • 2 medium onions, peeled and coarsely chopped
  • 6 c (about 3 lbs.) zucchini, sliced
  • 1 c carrots, thinly sliced
  • 4 tsp. olive oil
  • 1 tsp. salt
  • 5 c water
  • 4 tbs. vegetable broth
  • 1/4 tsp. ground black pepper
  • 16-oz tofu, preferably silken tofu


  1. In a large soup pot, saute the onions, carrots and zucchini in the oil together with the salt, for about 5 minutes over medium heat.
  2. Add the water (and wine, if desired), broth, pepper and tofu and cook for another 5 minutes.
  3. Blend the ingredients until smooth, return to the heat and cook for a few more minutes.
Zucchini Bisque
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Zucchini Bisque
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