Crock Pot Cream of Zucchini Soup (Low Carb and Low Calorie)

This crock pot cream of zucchini soup is another easy, low carb and low cal crock pot soup that is delicious and satisfying.

Besides the salt and pepper, this soup only has 5 easy ingredients!

This recipe makes about 4 cups of soup and has approximately 4.3 g. of net carbs and 79 calories per cup of soup.

I made this in my 5 quart slow cooker.

2 cups of broth (chicken or beef)
[adds 0 g. net carbs and 30 calories]

4 cups of green zucchini squash chopped with the peel (this is about 3 medium zuchinni)
[adds 11.2 g. net carbs and 80 calories]

1/2 cup chopped yellow onion
[adds 6 g. net carbs and 58 calories]

1 tablespoons of butter  (I used salted butter)
[adds 102 calories]

1/2 teaspoon of salt
1/4 teaspoon of pepper

1 tablespoon of regular whipping cream
[adds 45 calories]

Combine all of the ingredients in your slow cooker except the whipping cream.

Cook for 5 hours on low or until the zuchinni is soft and tender.

Completely puree the soup with a blender (I use an immersion / stick blender and blend it right in the crock pot).

Stir in the tablespoon of whipping cream.  Serve and enjoy!

I use an immersion / stick blender for all of my soups. I like it because you can blend the soup right in the pot you cooked it in. The blender end comes off and goes right into the dishwasher. This is the stick blender I use:

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  1. Would this work for other vegetable cream soups? Like mushroom or celery?

  2. Kayleigh Marston says:

    Could this be doubled in the same size Crockpot? I have a feeling my son could eat one batch on his own!

  3. If the whole recipe has approximately 17 net carbs (4.3 net carbs per cup and 4 cups in the recipe) , do you add the net carbs from the onion and zucchini to that total, then divide by the no. Of servings?

    • The entire recipe has approx. 17.2 grams of net carbs. 17.2 divided by 4 (i.e. there are (4) 1 cup servings) equals 4.3 grams of net carbs per cup.

  4. Barb Jones says:

    I love the ease and stats for this recipe and have recommended it to several friends! I’ve made it multiple times and am very pleased. Last time, I added a cup of fresh spinach and increased the cream to 2 tbsp. I also use a seasoning blend such as coarse garlic salt instead of just salt and pepper. You could use any seasoning to give it a little kick. Delicious and healthy!

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