READY IN 1 hr

Zucchini Soup I

Read Reviews (60)

"A delicious soup served anytime." — William Anatooskin

Directions

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.
In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
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.

Kitchen-Friendly View

PREP 25 mins
COOK 35 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Jul 06, 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.

—Mirra

See full review »

Most Helpful Critical Review

Jul 20, 2010

It was ok. I spiced it up with cayenne & it still didn't do much for me.

—melissa in the kitchen

See full review »

75 Ratings

See other versions of this recipe!

Jul 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.

—BHUMBOH

See full review »

Dec 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....

—AZ5MILLERS

See full review »

Jul 20, 2003

I made this soup with vegetable broth instead of chicken broth (we had a vegetarian visitor) and it was fabulous, either hot or cold! I will definitely make this one again!

—France

See full review »

Jul 28, 2008

Very good flavor and so easy to make. I started by sauteeing 1/2 large yellow onion and 1 shallot (both chopped very small). Then I SHREDDED an absolutely huge garden zucchini (left skin on...the dark green skin pieces look fun in the ready soup). I also used 4 Idaho potatoes and no flakes. About 1/2 T of fresh thyme and purple basil (each) and the recipe amount of rosemary and white pepper (MUST use white pepper for the great flavor). 2% milk and low-sodium soysauce. Blended everything right in the pot and just love it!

—hooked on recipes

See full review »

Dec 23, 2003

Quite good! I halved everything, used fresh herbs without measuring, didn't even use the potato flakes or dill weed. I used a bit of 2% milk, and added a little extra pepper, salt, and garlic powder. Only blend half the soup to keep some yummy chunks, grated cheddar on the top and loaf of french bread. Even the kids ate it!

—TAMMERSANN

See full review »

Jan 25, 2011

Very good! I left out the potato flakes, soy saue, dill weed, rosemary, and white pepper. I used black pepper, salt, and a bit more basil instead. Very delicious and flavorful soup!

—cdelemos

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Zucchini Soup with Herbs

Zucchini Tomato Soup II

Zucchini Soup III

Zucchini Soup with Curry Spices

Zucchini Soup IV

Curried Zucchini Soup

Creamy Zucchini Soup

Zucchini and Pork Soup

Cream of Zucchini Soup

Zucchini Soup II

Nutrition

Calories
133 kcal
7%

Carbohydrates
21.5 g
7%

Cholesterol
3 mg
1%

Fat
4.1 g
6%

Fiber
4 g
16%

Protein
5.1 g
10%

Sodium
183 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Zucchini Soup I

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 133
** Calories from Fat: 37

% Daily Value *
** Total Fat 4.1g 6 %
** Saturated Fat 1.1g 6 %
** Cholesterol 3mg 1 %
** Sodium 183mg 7 %
** Potassium 861mg 24 %
** Total Carbohydrates 21.5g 7 %
** Dietary Fiber 4g 16 %
** Protein 5.1g 10 %
** Sugars 6.5g
** Vitamin A 14 %
** Vitamin C 81 %
** Calcium 11 %
** Iron 15 %
** Thiamin 23 %
** Niacin 22 %
** Vitamin B6 41 %
** Magnesium 20 %
** Folate 42 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.