Best 3 Zucchini Potato And Parmesan Soup Recipes

Zucchini potato and parmesan soup is a delicious and comforting meal that can be enjoyed any time of year. It is a versatile dish that can be made with a variety of ingredients, so you can customize it to your own liking. This soup is also relatively easy to make, so it is a great option for busy weeknights.

Let's cook with our recipes!

POTATO, RICE AND ZUCCHINI BAKE

Potato, Rice and Zucchini Bake image

This is a vegetable version of a very popular dish called Taieddra from Salento, Italy which usually has mussels added.

Provided by rjbnewyork

Categories Side Dish Vegetables Squash Zucchini

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

¼ cup extra-virgin olive oil, divided
1 tomato, diced
2 tablespoons chopped onion
1 clove garlic, chopped
1 sprig fresh parsley, chopped
2 pounds potatoes, thickly sliced
salt and ground black pepper to taste
½ cup rice
2 large zucchini, thinly sliced
1 cup vegetable broth, or as needed
2 tablespoons bread crumbs
2 tablespoons grated Parmesan cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with about 1 tablespoon olive oil.
Mix tomato, onion, garlic, and parsley in a bowl.
Place a layer of potato slices in the bottom of the prepared baking dish; sprinkle with about 1/4 the tomato mixture, salt, pepper, and all the rice. Continue layering with potatoes, zucchini, tomato mixture, salt, pepper, and a drizzle of olive oil, ending with a layer of potatoes. Pour in just enough vegetable broth to cover the rice. Sprinkle bread crumbs and Parmesan cheese over top potato layer. Cover dish with aluminum foil.
Bake in preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden and crusty, about 10 more minutes.

Nutrition Facts : Calories 302.4 calories, Carbohydrate 46.4 g, Cholesterol 1.5 mg, Fat 10.5 g, Fiber 5.4 g, Protein 7 g, SaturatedFat 1.7 g, Sodium 142.9 mg, Sugar 4.4 g

PARMESAN POTATO SOUP

Parmesan Potato Soup image

Meet the Cook: Even my husband, who's not much of a soup eater, likes this. Our two boys - ages 5 and 2 - do, too. With homemade bread and a salad, it's a satisfying meal. -Tami Walters, Kingsport, Tennessee

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 10-12 servings.

Number Of Ingredients 16

Ingredients

4 medium baking potatoes (about 2 pounds)
3/4 cup chopped onion
1/2 cup butter
1/2 cup all-purpose flour
1/2 teaspoon dried basil
1/2 teaspoon seasoned salt
1/4 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/4 teaspoon pepper
1/4 teaspoon rubbed sage
1/4 teaspoon dried thyme
4-1/2 cups chicken broth
6 cups milk
3/4 to 1 cup grated Parmesan cheese
10 bacon strips, cooked and crumbled

Steps:

Pierce potatoes with a fork; bake at 375° for 40-60 minutes until tender. Cool, peel and cube; set aside. , In a large Dutch oven or soup kettle, saute onion in butter until tender. Stir in flour and seasonings until blended. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Add potatoes; return to a boil. Reduce heat; cover and simmer for 10 minutes. , Add milk and cheese; heat through. Stir in bacon.

Nutrition Facts : Calories 280 calories, Fat 16g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 800mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein.

ZUCCHINI POTATO AND PARMESAN SOUP

Zucchini Potato and Parmesan Soup image

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

Provided by Lori Bailey

Categories Vegetable

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 celery ribs, chopped
3 cloves garlic, minced
3 medium zucchini, scrubbed but kept unpeeled,cut into 1/2 inch cubes
1 medium potato, peeled and cut into 1/2 inch cubes (1 cup)
3 cups chicken broth or 3 cups low sodium chicken broth
1 sprig fresh thyme
1 cup evaporated skim milk
3 tablespoons freshly grated parmesan cheese
salt and pepper

Steps:

Heat oil in a large pot over medium heat, add the onion, celery and garlic, and cover.
Cook stirring often, until the onions are translucent, about 5 minutes.
Stir in zucchini and potato.
Add enough broth to barely cover the vegetables.
Add the thyme and bring to a boil over high heat.
Reduce heat to low.
Simmer, partially covered, until the potatoes are tender about 15 minutes.
Stir in evaporated milk and cheese, heat until very hot, but do not boil, or the soup will curdle.
Season to taste with salt and pepper.

Tips:

Fresh ingredients: For the best flavor, use fresh zucchini, potatoes, and herbs.
Don't overcook the vegetables: Cook them just until they are tender-crisp.
Use a good quality Parmesan cheese: The better the cheese, the better the soup.
Season to taste: Add salt and pepper to taste, and adjust the seasonings as needed.
Serve with a crusty bread or crackers: This will help to soak up the delicious soup.

Conclusion:

This zucchini potato and Parmesan soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover zucchini and potatoes. The soup is creamy and flavorful, and the Parmesan cheese adds a nice touch of richness. This soup is sure to be a hit with your family and friends.