Best 5 Zucchinipotato Soup Recipes

Indulge in a symphony of flavors with our tantalizing Zucchini Potato Soup, a culinary masterpiece that blends the earthy notes of zucchini and potatoes with a medley of aromatic herbs and spices. This delectable soup is not only a feast for the taste buds but also a nourishing treat for the body, packed with an array of essential vitamins and minerals.

In this comprehensive guide, we present you with a collection of meticulously crafted Zucchini Potato Soup recipes, each offering a unique twist on this classic dish. From the traditional creamy rendition to innovative vegan and gluten-free variations, our recipes cater to diverse dietary preferences and culinary inclinations.

Embark on a culinary journey as we unveil the secrets behind creating the perfect Zucchini Potato Soup. Learn how to select the finest ingredients, master essential cooking techniques, and elevate the flavors with a symphony of herbs and spices. Our recipes provide step-by-step instructions, ensuring that even novice cooks can effortlessly create this delightful soup.

Whether you're seeking a comforting meal on a chilly evening, a light and healthy lunch option, or a delectable appetizer to impress your guests, our Zucchini Potato Soup recipes have you covered. Discover the versatility of this versatile dish as we guide you through preparation tips, serving suggestions, and creative garnishing ideas.

So, prepare to tantalize your taste buds and nourish your body with our exquisite Zucchini Potato Soup recipes. Let the symphony of flavors dance on your palate as you embark on this culinary adventure.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI/POTATO SOUP

Zucchini/Potato Soup image

When my husband and I planted our first garden, we overdid it with the zucchini plants. By the end of harvest, I was at my wit's end wondering what I could do with the rest of the zucchini. My sister saved the day with this soup, although I added the potato and eggs to make the recipe my own.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield about 2 quarts.

Number Of Ingredients 8

Ingredients

5 cups chicken broth
4 small zucchini (about 1 pound), thinly sliced
1 large potato, peeled, halved and thinly sliced
1 large onion, thinly sliced
3 large eggs
2 tablespoons lemon juice
2 teaspoons dill weed
Salt and pepper to taste

Steps:

In a saucepan, bring broth to a boil. Stir in zucchini, potato and onion. Reduce heat. Cover and simmer for 15 minutes or until vegetables are tender. , In a small bowl, beat eggs; blend in lemon juice and 1/2 cup hot broth. Return to the saucepan. Heat over medium for 1 minute, stirring constantly. Do not boil. Stir in dill, salt and pepper.

Nutrition Facts : Calories 91 calories, Fat 2g fat (1g saturated fat), Cholesterol 80mg cholesterol, Sodium 611mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

POTATO AND ZUCCHINI SOUP

Potato and Zucchini Soup image

I got this from a fruit and veg stand at my local supermarket. My 2 year old son refused to eat any vegies. So when he ate 3 cups of this at the taste testing stand, we were truly amazed. We tried it and it was delious.

Provided by AussieGal Tracey

Categories Stocks

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 onion
3 large zucchini
3 large potatoes
3 chicken stock cubes
3 tablespoons cream
1 tablespoon butter
2 1/2 cups water, to cover
salt and pepper

Steps:

Chop vegies as roughly as you like.
Saute with a tablespoon of butter.
Add enough water to cover, add stock cubes.
Cook until tender.
Blend and mash the vegies (with fluid still in pot).
Add the cream to taste (put more in if you prefer it creamier).
Serve with salt and pepper to taste.

Nutrition Facts : Calories 328.8, Fat 7.2, SaturatedFat 4.2, Cholesterol 20.6, Sodium 932.9, Carbohydrate 60.4, Fiber 9.1, Sugar 7.5, Protein 9.6

ZUCCHINI AND POTATO SOUP

Zucchini and Potato Soup image

Zucchini and Potato Soup is satisfying, smooth and creamy. Using potatoes to provide a creamy texture, this soup is vegan, nutritious and quick and easy to make. Ideal for a healthy lunch or dinner and perfect for meal preparation, this soup will become a new family favourite.

Provided by Alexandra

Categories Dinner Lunch Main Soup

Time 30m

Number Of Ingredients 8

Ingredients

1 tbsp extra virgin olive oil (See Note 1)
700 g (1.5 lb) zucchini/courgette - cut into 2cm (1 inch rounds) approximately 3 large
1 medium brown/yellow onion - roughly chopped
2 cloves garlic - roughly chopped
1 potato - large, peeled and cut into 1cm (1/2 inch) cubes
2 1/4 cups (560 ml) vegetable stock (See Note 2)
2 tbsp flat-leaf parsley - roughly chopped (See Note 3)
sea salt and freshly ground black pepper - to taste (See Note 4)

Steps:

Add all of the ingredients, except for the stock and parsley to a large saucepan, and cook for 5 minutes on medium heat, stirring regularly.
Add the stock, and simmer until the veggies are tender. This will take 12-15 minutes.
Add the parsley, and blend the soup until smooth.
Check the seasoning is to your liking, and serve with a garnish of your choice.

Nutrition Facts : Calories 122 kcal, Carbohydrate 20 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 548 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 4 g, ServingSize 1 serving

ZUCCHINI & POTATO SOUP

Zucchini & Potato Soup image

Make and share this Zucchini & Potato Soup recipe from Food.com.

Provided by FDADELKARIM

Categories Vegetable

Time 1h

Yield 5 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons butter
2 garlic cloves, minced
1 medium shallot, chopped
1 medium leek, sliced
1 medium onion, chopped
4 cups water
2 vegetable bouillon
1/2 teaspoon black pepper
1 -1 1/4 lb zucchini, thinly sliced
2 medium red potatoes, peeled & sliced
salt, To Taste
sour cream, for garnish
chopped green onion, for garnish

Steps:

Melt the butter in a large pot the saute the shallots, garlic, leeks and onions until tender.
Add water, bouillon, black pepper, zucchini, and potatoes. Bring to a boil. The reduce heat, cover and simmer for 30 minutes.
Remove from the heat then pour half of mixture into food processor or blender and process until smooth.
Gently stir the liquid back in the pot. Season with salt then top with sour cream and green onions.

Nutrition Facts : Calories 139.3, Fat 5.1, SaturatedFat 3, Cholesterol 12.2, Sodium 73.8, Carbohydrate 21.8, Fiber 3.1, Sugar 5, Protein 3.4

ZUCCHINI SOUP I

Zucchini Soup I image

A delicious soup served anytime.

Provided by William Anatooskin

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

2 tablespoons margarine
2 onions, chopped
2 potatoes, peeled and diced
8 zucchinis, chopped
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
½ teaspoon dried basil
¼ teaspoon ground white pepper
4 cups chicken broth
1 cup whole milk
¼ cup dry potato flakes
1 tablespoon soy sauce
4 tablespoons chopped fresh dill weed

Steps:

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.

Nutrition Facts : Calories 133.2 calories, Carbohydrate 21.5 g, Cholesterol 3.1 mg, Fat 4.1 g, Fiber 4 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 182.6 mg, Sugar 6.5 g

Tips:

Choose the right zucchini. Look for small to medium-sized zucchini that are firm and have a deep green color. Avoid zucchini that are large, soft, or have yellow or brown spots.
Use a sharp knife. A sharp knife will help you easily cut the zucchini and potatoes into uniform pieces.
Don't overcrowd the pot. When cooking the vegetables, make sure to not overcrowd the pot. This will help them cook evenly and prevent them from becoming mushy.
Season to taste. Once the soup is finished cooking, season it to taste with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika, to taste.
Serve with your favorite toppings. Zucchini potato soup is delicious on its own, but you can also serve it with a variety of toppings, such as croutons, shredded cheese, or a dollop of sour cream.

Conclusion:

Zucchini potato soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is also a great way to use up leftover zucchini. With its creamy texture and flavorful broth, this soup is sure to be a hit with the whole family. So next time you're looking for a simple and satisfying soup recipe, give zucchini potato soup a try. You won't be disappointed!