Zucchini, Potato and Parmesan Soup Recipe

Name: Zucchini, Potato and Parmesan Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium onion, finely chopped; 2 celery ribs, finely chopped; 3 cloves garlic, minced; 3 medium zucchini, scrubbed but unpeeled,cut into 1/2 inch cubes (1 cup); 1 medium yukon gold potato, peeled and cut into 1/2 inch cubes (1 cup); 3 cups chicken broth or 3 cups low sodium chicken broth, as needed; 1 sprig fresh thyme; 1 cup evaporated skim milk; 3 tablespoons freshly grated parmesan cheese, plus additional for serving; salt & freshly ground black pepper; chopped fresh thyme, for garnish

Servings: persons

1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 celery ribs, finely chopped
3 cloves garlic, minced
3 medium zucchini, scrubbed but unpeeled,cut into 1/2 inch cubes (1 cup)
1 medium yukon gold potato, peeled and cut into 1/2 inch cubes (1 cup)
3 cups chicken broth or 3 cups low sodium chicken broth, as needed
1 sprig fresh thyme
1 cup evaporated skim milk
3 tablespoons freshly grated parmesan cheese, plus additional for serving
salt & freshly ground black pepper
chopped fresh thyme, for garnish

1
Heat the oil in a large pot over medium heat.
2
Add the onion, celery and garlic, and cover.
3
Cook, stirring often, until the onions are translucent, about 5 minutes.
4
Stir in the zucchini and potato.
5
Add enough broth to barely cover the vegetables.
6
Add the thyme and bring to a boil over high heat.
7
Reduce the heat to low.
8
Simmer, partially covered, until the potato is tender, about 15 minutes.
9
Stir in the evaporated milk and cheese.
10
Heat until very hot, but do not boil, or the soup will curdle.
11
Season to taste with salt and pepper.
12
Ladle into soup bowls, and sprinkle each serving with thyme.
13
Pass extra Parmesan cheese on the side.
14
Serve hot.

446

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 12 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 medium onion, finely chopped, 2 celery ribs, finely chopped, 3 cloves garlic, minced, and more.

Yes, Zucchini, Potato and Parmesan 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, Potato and Parmesan Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions