Zucchini Soup I

margarine

onions, chopped

potatoes,

zucchinis, chopped

thyme

rosemary

basil

white pepper

chicken broth

milk

dry potato flakes

soy sauce

dill weed

In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.


In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.


When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.


I just made this soup today and it was delicious!

Here are a few changes I made:
I made the soup all in one pot. Instead of sauteeing everything in a skillet and then transferring, I sauteed the onions, potatoes, and zucchinis in a large pot, and then added the milk and water (with chicken soup flavoring) to the mixture. I used an immersion blender instead of a food processor.

I didn't have so many zucchinis, so instead I used 4 potatoes, 3 zucchinis, a different amount of water and milk (didn't measure), and instead of soy sauce, I used sherry and worchestershire sauce. I also didn't feel the need to add potato flakes.

Very yummy soup!...and easy to make too!  I doubled the potatoes and omitted the potato flakes.  Blending only half the soup adds texture and bits of vegetable for a hearty meal.

i made this soup on a chilly fall day (that is 75 degrees in phoenix). i used about 5 cups of thawed frozen hash browns instead of chopped potatoes omitted the basil and potato flakes (only becuz i didn't have any) and only blended half the soup to make it more texturiffic. yummy.... and oh so easy....

Very good flavor and so easy to make. I started by sauteeing 1/2 large yellow onion and 1 shallot (both chopped very small). Then I SHREDDED an absolutely huge garden zucchini (left skin on...the dark green skin pieces look fun in the ready soup). I also used 4 Idaho potatoes and no flakes. About 1/2 T of fresh thyme and purple basil (each) and the recipe amount of rosemary and white pepper (MUST use white pepper for the great flavor). 2% milk and low-sodium soysauce. Blended everything right in the pot and just love it!

I made this soup with vegetable broth instead of chicken broth (we had a vegetarian visitor) and it was fabulous either hot or cold! I will definitely make this one again!

Quite good!  I halved everything, used fresh herbs without measuring, didn't even use the potato flakes or dill weed. I used a bit of 2% milk, and added a little extra pepper, salt, and garlic powder. Only blend half the soup to keep some yummy chunks, grated cheddar on the top and loaf of french bread. Even the kids ate it!

Very good! I left out the potato flakes, soy saue, dill weed, rosemary, and white pepper. I used black pepper, salt, and a bit more basil instead. Very delicious and flavorful soup!

really good! Cold or hot! great to start a meal and keep calories under control

great easy and quick way to use up all those thousands of zucchinis that come this time of year... and it's good hot or cold.

It was ok. I spiced it up with cayenne & it still didn't do much for me.

zucchini soup i

Prep Time: 25 minutes

Cook Time: 35 minutes

Total: 60 minutes

Servings: 8

Author : William Anatooskin

Ingredients

Instructions

Top Similar Recipes from Across the Web

Zucchini Pineapple Bread I

Cheesy Zucchini Casserole I

Hamburger Soup I

Cheeseburger Soup I

Oxtail Soup I

Vegetable Soup I

Chicken Tortilla Soup I

Italian Wedding Soup I

Baked Potato Soup I

Stuffed Pepper Soup I

Portuguese Bean Soup I

Tomato Florentine Soup I

Zucchini Soup

Zucchini Soup

Zucchini Soup

Zucchini Soup

Chicken Wild Rice Soup I

Cream of Mushroom Soup I

Basil Zucchini Soup