Zucchini Zoup Recipe

Name: Zucchini Zoup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 Tablespoons Olive Oil; 2 whole Potatoes; 1 bulb Yellow Onion; 6 cups Shredded Zucchini; 1 quart Vegetable Or Chicken Broth; 2 teaspoons Thyme; 2 teaspoons Basil; 1 sprig Rosemary; 2 teaspoons Pepper, Black Or White; 1 cup Rice Milk, Milk, Or Cream

Servings: persons

2 Tablespoons Olive Oil
2 whole Potatoes
1 bulb Yellow Onion
6 cups Shredded Zucchini
1 quart Vegetable Or Chicken Broth
2 teaspoons Thyme
2 teaspoons Basil
1 sprig Rosemary
2 teaspoons Pepper, Black Or White
1 cup Rice Milk, Milk, Or Cream

1
1) Heat skillet with a little less than 2 Tbs of olive oil and add chopped potatoes and onions. Cover and stir occasionally. Cook on medium heat until soft.
2
2) In a stock pot, add remaining olive oil and 6 cups of shredded zucchini. Cook on medium for ~5 minutes.
3
3) Add 1 quart broth, potatoes, and onions to zucchini mix. Cook for another 5 minutes. Add thyme, basil, rosemary, pepper, and salt to taste.
4
4) Working carefully in batches, puree the soup in a food processor or blender. Return to stockpot and, on medium heat, add 1 cup rice milk, milk, or cream.
5
Serve hot or chilled! Excellent with crunchy garlic bread.

No nutrition data on file — estimate from the ingredient list.

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: 2 Tablespoons Olive Oil, 2 whole Potatoes, 1 bulb Yellow Onion, 6 cups Shredded Zucchini, and more.

Yes, Zucchini Zoup 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 Zoup

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