Zucchini Soup


2½ lbs Zucchini, chopped

2 TBSP Chicken or Vegetable Broth

1 medium Onion, chopped

4 Garlic Cloves, chopped

⅓ C Fresh Basil (I used frozen)

4 C Chicken or Vegetable Broth

Salt and Pepper to Taste

Olive Oil as a garnishment after rehydrating

Heavy Cream as a garnishment after rehydrating (could use thinly rehydrated cream cheese or Cashew Cream in replacement of Heavy Cream)

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Zucchini Soup

Mar 27, 2023Brenda Brink
Contributed By: Adventures in Freeze Drying

One recipe will fill 2 medium trays (4 cups each)*


  1. Prepare all vegetables
  2. In a large stock pot,on the stove using medium-high heat, add 2 TBSP of Broth, then add all veggies and saute for about 6 minutes. 
  3. Add 4 Cups of Broth to the pot, and bring to a boil, reduce heat and simmer for 15 minutes. 
  4. Add Basil, salt, and pepper, then remove from heat. 
  5. Using an immersion blender, puree the soup.
  6. Let cool
  7. Add 4 cups to a parchment lined tray, and add dividers set to 40 portions, repeat with a second tray. 
  8. Freeze until frozen solid
  9. Freeze Dry
  10. Store Appropriately (See Tips and Tricks for storage help)


Cycle Time:

26 hours


10 squares = 1 portion of soup (about 13 g)

Add ¾ cup boiling water, stir until lumps disappear. Let sit for 2 minutes. Check for consistency, add more water if desired.


* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.


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