Zucchini Soup I

Zucchini Soup I

73
William Anatooskin 10

"A delicious soup served anytime."

Ingredients 1 h {{adjustedServings}} servings 133 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
  2. In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
  3. When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.
Tips & Tricks
Quick and Easy Vegetable Soup

See how to make a healthy, super-simple vegetable soup.

Creamy Asparagus and Cauliflower Soup

This simple veggie soup tastes rich and creamy, but it's completely dairy-free.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 73

  1. 96 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Mirra
7/6/2007

I just made this soup today and it was delicious! Here are a few changes I made: I made the soup all in one pot. Instead of sauteeing everything in a skillet and then transferring, I sauteed the onions, potatoes, and zucchinis in a large pot, and then added the milk and water (with chicken soup flavoring) to the mixture. I used an immersion blender instead of a food processor. I didn't have so many zucchinis, so instead I used 4 potatoes, 3 zucchinis, a different amount of water and milk (didn't measure), and instead of soy sauce, I used sherry and worchestershire sauce. I also didn't feel the need to add potato flakes.

BHUMBOH
7/30/2003

Very yummy soup!...and easy to make too! I doubled the potatoes and omitted the potato flakes. Blending only half the soup adds texture and bits of vegetable for a hearty meal.

AZ5MILLERS
12/23/2003

i made this soup on a chilly fall day (that is 75 degrees in phoenix). i used about 5 cups of thawed frozen hash browns instead of chopped potatoes, omitted the basil and potato flakes (only becuz i didn't have any) and only blended half the soup to make it more texturiffic. yummy.... and oh so easy....