Secret Prize Zucchini Soup With Parmesan Recipe

Name: Secret Prize Zucchini Soup With Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Olive oil; 1 pinch Crushed Red Pepper; Fresh ground black pepper; Large onion, chopped; 3 Celery stalks, chopped; 2 Carrots, chopped; Kosher Salt; 2 tablespoons Each: Fresh basil, dill, thyme, minced (plus extra julienne basil for garnish); 1/2 cup Parsley, chopped; 1 Bay leaf; 2 Garlic cloves, finely minced; 2 Medium Zucchini, chopped (about 4 cups); 2 Medium Potatoes, peeled and chopped; 2 1/2 quarts Chicken stock; Hot sauce, optional; 1/4 cup Each: Grated Parmesan and half and half; 1/2 cup Sliced Cherry Tomatoes, assorted colors if possible

Servings: persons

2 tablespoons Olive oil
1 pinch Crushed Red Pepper
Fresh ground black pepper
Large onion, chopped
3 Celery stalks, chopped
2 Carrots, chopped
Kosher Salt
2 tablespoons Each: Fresh basil, dill, thyme, minced (plus extra julienne basil for garnish)
1/2 cup Parsley, chopped
1 Bay leaf
2 Garlic cloves, finely minced
2 Medium Zucchini, chopped (about 4 cups)
2 Medium Potatoes, peeled and chopped
2 1/2 quarts Chicken stock
Hot sauce, optional
1/4 cup Each: Grated Parmesan and half and half
1/2 cup Sliced Cherry Tomatoes, assorted colors if possible

1
Heat oil with crushed red pepper and 1/2 teaspoon black pepper over medium for a 10 seconds in 8-quart heavy pot. Add chopped onion, celery, and carrots. Season with 1/2 teaspoon kosher salt. Stir in basil, thyme, dill, parsley, and bay leaf. Cook, stirring often, 10 minutes or until vegetables are softening, adding garlic for last minute or two.
2
Add zucchini and potatoes; stir and heat through. Pour in stock, cover, and bring to a boil. Uncover, lower heat, and simmer until vegetables are very tender -- about 15 minutes. Remove bay leaf. Using an immersion blender (or carefully in batches in food processor blender -- cover top with towel and hold firmly while processing), puree soup in pot. Taste and adjust seasonings, adding a few drops of hot sauce if desired. Stir in Parmesan and half and half; warm through. Don't boil.
3
To serve: add a few slices of cherry tomatoes to each bowl; ladle soup over tomatoes. Garnish with reserved basil. Serve hot or cool and chill thoroughly to serve cold over tomatoes with basil garnish. (Adjust seasonings once more for cold soup before serving.)

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons Olive oil, 1 pinch Crushed Red Pepper, Fresh ground black pepper, Large onion, chopped, and more.

Yes, Secret Prize Zucchini Soup With Parmesan falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Secret Prize Zucchini Soup With Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions