Zucchini Soup with Herbs

Read Reviews (14)

"A fragrant zucchini soup that makes a very satisfying light meal." — Esla Stopp

Directions

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.
Add chicken broth. Lower heat to medium low. Simmer until potatoes are tender, about 15 to 20 minutes.
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 More Reviews

Most Helpful Positive Review

Aug 12, 2009

my german friend insisted on following this recipe to a tee. i was not sure how it would come out, ( it sounded bland), however, i thought it was delicious!!!!

—lisa r

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Most Helpful Critical Review

Nov 14, 2007

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.

—Mrs. Wallace

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14 Ratings

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Jun 10, 2011

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.

—curious cook

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Jan 08, 2008

Really good with Italian bread and cheddar cheese sprinkled. I also added fresh chives, dill, marjoram and sliced mushrooms.

—Grapefruit Girl

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May 18, 2007

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.

—Faith W.

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Oct 24, 2004

This recipe was awesome. i did use butter instead of margerine for flavor purposes. i omited the savory simply because my grocer did not have it. after simmering for 20 minutes i blended it in batches, then added heavy cream instead of milk. topped with croutons and sour cream, this is a wonderful dish

—SARA977

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Jan 19, 2003

This is a good soup. I think it needs salt and pepper, though. Also, I pureed it after it was thoroughly cooked--it seems more palatable that way to me. Don't forget the sour cream when serving. It definitely "makes" the dish. For a switch, instead of the sour cream, some cheese sprinkled over the top (cheddar?) might be good.

—RENEEINEZ

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Jun 16, 2011

Tried this soup and I found it tasty. I did not have but 2 zucchini but had everything else. I will make it again the way it is. I did add salt but that is personal taste.

—Elizabeth

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Nutrition

Calories
171 kcal
9%

Carbohydrates
24.7 g
8%

Cholesterol
2 mg
< 1%

Fat
6.5 g
10%

Fiber
4.2 g
17%

Protein
5.6 g
11%

Sodium
192 mg
8%

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

Nutritional Information

Zucchini Soup with Herbs

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 171
Calories from Fat: 58

% Daily Value *
Total Fat 6.5g 10 %
** Saturated Fat 1.5g 7 %
** Cholesterol 2mg < 1 %
Sodium 192mg 8 %
Potassium 902mg 25 %
Total Carbohydrates 24.7g 8 %
** Dietary Fiber 4.2g 17 %
Protein 5.6g 11 %
** Sugars 5.6g
Vitamin A 14 %
Vitamin C 78 %
Calcium 11 %
** Iron 16 %
** Thiamin 21 %
** Niacin 25 %
** Vitamin B6 41 %
Magnesium 20 %
** Folate 36 %

* 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.