Zucchini Soup Recipe

Name: Zucchini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 medium onion, chopped; 3 ½ cups zucchini, grated; 2 cups potatoes, grated; 2 cups chicken broth; 1 cup evaporated milk (or 3/4 cup water & 2/3 cup dry skim milk); 1 pinch basil; 1 pinch thyme; 1 bay leaf; fresh chives (for garnish)

Servings: persons

1 tablespoon butter
1 medium onion, chopped
3 ½ cups zucchini, grated
2 cups potatoes, grated
2 cups chicken broth
1 cup evaporated milk (or 3/4 cup water & 2/3 cup dry skim milk)
1 pinch basil
1 pinch thyme
1 bay leaf
fresh chives (for garnish)

1
In 3 quart casserole, cook butter and onions covered on high 2-3 minutes.
2
Add potatoes and herbs.
3
Cover, cook high 6-8 minutes.
4
Stir once.
5
Add zucchini.
6
Cover, cook high 4-6 minutes.
7
Stir once.
8
Puree in blender.
9
(Note: Remove bay leaf first!
10
).
11
Return to casserole with broth.
12
Cover and cook on high 6-8 minutes.
13
Stir once or until boiling.
14
Add milk, salt and pepper to taste.
15
Garnish with chives.
16
Serve hot or cold.
17
Can add bacon bits or hot dogs.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 tablespoon butter, 1 medium onion, chopped, 3 ½ cups zucchini, grated, 2 cups potatoes, grated, and more.

Yes, Zucchini 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.

Zucchini Soup

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