Zucchini Soup I

Zucchini Soup I

75
William Anatooskin 10

"A delicious soup served anytime."
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Ingredients

1 h servings 133 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

75
  1. 98 Ratings

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Most helpful positive review

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 th...

Most helpful critical review

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

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 th...

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.

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 be...

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!

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...th...

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 p...

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!

really good ! Cold or hot! great to start a meal and keep calories under control

We really loved this recipe. Hubby really liked it and is glad there are leftovers. I used fresh basil along with the dried as we have alot in the garden, along with some salt and pepper as I d...