Zucchini Soup I Recipe
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Zucchini Soup I

By: William Anatooskin  
"A delicious soup served anytime."

Rating: This weblink has been rated 49 times with an average star rating of 4.5 Read Reviews (37)

Rate/Review | 959 people have saved this

Prep Time:
25 Min
Cook Time:
35 Min
Ready In:
1 Hr

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 tablespoons margarine
  • 2 onions, chopped
  • 2 potatoes, peeled and diced
  • 8 zucchinis, chopped
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon ground white pepper
  • 4 cups chicken broth
  • 1 cup whole milk
  • 1/4 cup dry potato flakes
  • 1 tablespoon soy sauce
  • 4 tablespoons chopped fresh dill weed

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 145 | Total Fat: 5g | Cholesterol: 4mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2007 by Mirra 
I just made this soup today and it was delicious! Here are a few changes I made: I made the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 30, 2003 by BHUMBOH 
Very yummy soup!...and easy to make too! I doubled the potatoes and omitted the potato... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2003 by AZ5MILLERS 
i made this soup on a chilly fall day (that is 75 degrees in phoenix). i used about 5 cups of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2003 by France 
I made this soup with vegetable broth instead of chicken broth (we had a vegetarian visitor)... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 28, 2008 by hooked on recipes 
Very good flavor and so easy to make. I started by sauteeing 1/2 large yellow onion and 1... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2003 by MOMJNR 
really good ! Cold or hot! great to start a meal and keep calories under control MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2003 by TAMMERSANN 
Quite good! I halved everything, used fresh herbs without measuring, didn't even use the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 25, 2006 by Karyn 
We really loved this recipe. Hubby really liked it and is glad there are leftovers. I used... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 10, 2003 by TRISHICAT 
Very good and easy to make. Will make again! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 10, 2003 by SOODI23 
great, easy and quick way to use up all those thousands of zucchinis that come this time of... MORE

 
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