Zucchini And Rosemary Soup Recipe

Name: Zucchini And Rosemary Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 tablespoon vegetable oil; 1 large onion, chopped; 2 cloves garlic, sliced; 2 teaspoons minced fresh rosemary; 6 cups chicken broth or 6 cups vegetable broth; 1 russet potato, peeled,sliced; 3 medium zucchini, thinly sliced; 1 zucchini, cut into 1/2 inch cubes; crouton; chopped green onion

Servings: persons

1
Melt butter with oil in heavy large saucepan over medium-high heat.
2
Add onion; saute until translucent, about 5 minutes.
3
Mix in garlic and rosemary.
4
Add stock and potato; bring to boil.
5
Reduce heat and simmer 10 minutes.
6
Add sliced zucchini; simmer until tender about 15 minutes.
7
Working in batches, puree in blender.
8
Season with salt and pepper.
9
Cook cubed zucchini in saucepan of boiling salted water for 30 seconds; drain.
10
Rewarm soup over medium heat.
11
Ladle into bowls and top with zucchini and croutons.
12
Sprinkle with green onions.

727

kcal

Calories

Fat

Carbs

113

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 11 ingredients. The key ingredients include: 2 tablespoons butter, 1 tablespoon vegetable oil, 1 large onion, chopped, 2 cloves garlic, sliced, and more.

Yes, Zucchini And Rosemary Soup 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!

Zucchini And Rosemary Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions