Zucchini Soup with Herbs

Zucchini Soup with Herbs

17 Reviews 1 Pic
Esla Stopp
Recipe by  Esla Stopp

“A fragrant zucchini soup that makes a very satisfying light meal.”

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Adjust Servings

Original recipe yields 8 servings


  1. Heat the butter in a large saucepan. Add the zucchini, potatoes and onion. Cover and cook for 2 minutes on high heat, shaking pan occasionally to prevent sticking on bottom.
  2. Add chicken broth. Lower heat to medium low. Simmer until potatoes are tender, about 15 to 20 minutes.
  3. Add the freshly chopped herbs and milk. Heat. Serve hot with a spoonful of sour cream on top of each serving.

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Reviews (17)

Rate This Recipe
Mrs. Wallace

Mrs. Wallace

There is no way the measurments on this are correct... I had to alter everything. 1 c of chicken broth is supposed to make a pot of soup? Not so sure about that. I used a lot of different spices to add more to this... I also used 4 c. chicken broth and 2 c. milk... made plenty. I used red potatoes with the skin, and about 8 c. diced zicchini. This tasted wonderful, but I had to write all over the recipe to make it right... I'll make it again, but my own way.

Faith W.

Faith W.

This was very good, had to omit the savory but it was fantastic without it too! Also very easy and quick to make, Thank you for submitting this recipe.

curious cook

curious cook

After tinkering with it, I liked this recipe. It's begging for salt and pepper and it definitely needs to be pureed. Extra milk doesn't hurt either. Couldn't believe it called for only 1 cup of chicken broth! I worried that it would burn before I ever got to add the fresh herbs. In place of savory, I used fresh thyme.

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Amount Per Serving (8 total)

  • Calories
  • 171 cal
  • 9%
  • Fat
  • 6.5 g
  • 10%
  • Carbs
  • 24.7 g
  • 8%
  • Protein
  • 5.6 g
  • 11%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 192 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Zucchini Soup II


next recipe:

Creamy Zucchini Soup