Best 11 Zucchini Potato Soup Recipes

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Zucchini potato soup is a comforting and versatile dish that can be enjoyed year-round. It is a great way to use up fresh zucchini from your garden or local market, and it can be made with a variety of other vegetables and spices to suit your taste. This hearty soup is perfect for a quick and easy weeknight meal or a special occasion.

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

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.

ZUCCHINI, POTATO, AND CILANTRO SOUP



Zucchini, Potato, and Cilantro Soup image

Categories     Blender     Citrus     Herb     Onion     Pepper     Potato     Vegetable     Sauté     Quick & Easy     Low Cal     High Fiber     Bon Appétit

Yield 4 (first-course) servings

Number Of Ingredients 9

3 tablespoons butter
1 tablespoon (or more) chopped jalapeño chile with seeds
1/4 teaspoon (generous) fennel seeds
1 (7- to 8-ounce) Yukon Gold potato, peeled, cut into 1/2-inch cubes
16 to 18 ounces zucchini (about 4 medium), trimmed, cut into 1/2-inch rounds
1 cup chopped green onions
2 1/2 cups low-salt chicken broth
1/2 cup (packed) fresh cilantro
1 teaspoon (or more) fresh lime juice

Steps:

  • Melt butter in heavy large saucepan over medium-high heat. Add chile and fennel seeds; stir 30 seconds. Add next 3 ingredients; sauté 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 15 minutes.
  • Purée soup in batches in blender, adding cilantro and 1 teaspoon lime juice to first batch. Return puree to same pan. Season to taste with salt, pepper, and more lime juice, if desired. Rewarm, if necessary, and serve.

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

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.

CREAM OF BROCCOLI, SWEET POTATO, AND ZUCCHINI SOUP



Cream of Broccoli, Sweet Potato, and Zucchini Soup image

This is a lovely creamed soup, thick with veggies and flavor. It is something to serve company with a loaf of homemade bread and a salad. A country inn near us serves a soup similar to this, and has for years attracted people with it. This is the closest to it that I can get. Sometimes I think that this is better. I think the unique flavor is the cumin. It is delicious.

Provided by Mimi in Maine

Categories     Yam/Sweet Potato

Time 1h15m

Yield 5-6 serving(s)

Number Of Ingredients 14

1/2 cup chopped onion
1 small head of broccoli (separated)
1 sweet potato (chopped)
1 medium zucchini (diced)
6 cups chicken broth
3 teaspoons Cremora
1/2 teaspoon celery seed
1 pinch nutmeg
1/4 teaspoon basil
1/4 teaspoon tarragon
1/2 teaspoon cumin
salt and pepper
3/4 cup instant instant potato flakes
1 cup cream

Steps:

  • Note before you start; the basil, tarragon, and cumin are added to taste--keep tasing till you get it the way you want it.
  • Break up the broccoli into flowerettes and simmer alone in another pan; set aside.
  • Cover the bottom of a large pot with butter and saute onions till golden, but not brown.
  • Add the sweet potato and zucchini.
  • Stir till veggies are hot and then cover with the chicken stock.
  • Put a colander down into the pot of liquid so that the liquid is up through the holes.
  • Measure the stock because this determines how much Creamora to put in (1 teaspoon of Creamora to 1 cup of liquid) and with a whisk, whisk in the Cremora.
  • Add the celery seed, nutmeg, basil, tarragon, cumin, salt and pepper.
  • Bring to a boil.
  • Add the Potato Buds to the colander whisking all the time till it is thick.
  • Then gently take out the colaner and stir. You can use more or less depending on the thickness that you like.
  • Add the cream for extra richness (or a small can of evaporated milk would also do).
  • Then add the broccoli using as much as you like.
  • Do not boil this soup.

Nutrition Facts : Calories 243.8, Fat 11.6, SaturatedFat 6.3, Cholesterol 31.7, Sodium 1002.3, Carbohydrate 25.2, Fiber 5.2, Sugar 5.7, Protein 12.3

AMAZING CREAMY ZUCCHINI, POTATO, VEGETABLE CROCK POT SOUP



Amazing Creamy Zucchini, Potato, Vegetable Crock Pot Soup image

I used a couple recipes I found here but ended up altering them enough that it was worth posting as a new recipe. This soup was amazing! The kids and adults all loved it. I served it with some toasted parmesan garlic bread and it was a delicious meal. (Note: I used 4 cups of water with 2 cubes of veg bullion and 2 cubes of chicken bullion. I also used about a cup of frozen broccoli/cauliflower/carrot mix. In place of Cajun seasoning, you can substitute salt, black pepper, dried thyme, red pepper, paprika, garlic powder, onion powder or flakes, and ground celery seed to taste.)

Provided by Dannys Diner

Categories     Potato

Time 6h20m

Yield 10 serving(s)

Number Of Ingredients 12

1/4 cup butter
1/2 large onion, diced
2 garlic cloves, crushed
4 zucchini, cubed
2 potatoes, cubed
1/2 cup white wine
2 cups vegetable stock
1/3 cup broccoli, chopped
1/3 cup cauliflower, chopped
1/3 cup carrot, chopped
1 teaspoon perfect pinch cajun seasoning
cheddar cheese or parmesan cheese, for topping

Steps:

  • In a stock pot, melt butter, add onions and garlic and saute over medium heat till tender, about 5 minutes.
  • Add zucchini and potatoes and continue cooking over medium heat another 2-3 minutes.
  • Add wine and heat to boiling. Boil until liquid is reduced to a few tablespoons.
  • Transfer to a crockpot.
  • Add the broccoli, cauliflower, carrots, stock, and seasoning.
  • Cover & cook on low 6-8 hours. About a half hour before eating, use a hand/stick blender to roughly blend the vegetables. You can make it as smooth or as chunky as you prefer.
  • Cover and continue heating until ready to serve.
  • Provide cheddar or grated parmesan for topping.

Nutrition Facts : Calories 104, Fat 4.9, SaturatedFat 3, Cholesterol 12.2, Sodium 55.4, Carbohydrate 11.9, Fiber 2.1, Sugar 3, Protein 2.2

CREAMY SWEET POTATO ZUCCHINI SOUP



Creamy Sweet Potato Zucchini Soup image

This delicious soup is an easy way to disguise zucchini from picky eaters. It's nearly impossible to distinguish the zucchini from the sweet potato, and it gives the soup a beautiful, creamy texture. I discovered this soup in an attempt to use up zucchinis from my garden and sneak it into the soup without my zucchini-hating husband figuring out the deception. It worked! He loves the soup.

Provided by Mirramar

Categories     Yam/Sweet Potato

Time 1h10m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 9

2 large zucchini, chopped and peeled
2 large sweet potatoes, chopped and peeled
1 large onion, diced
1 carrot, chopped
1 cup water
1 tablespoon cooking sherry (if you have it)
1 tablespoon chicken consomme
1 teaspoon salt
2/3 cup milk

Steps:

  • Sauté onion until transparent.
  • Add the zucchini, sweet potato, and carrot.
  • Sauté for about 20 minutes, then add water, sherry, and milk.
  • Cover pot and let simmer for about a half hour.
  • Once everything is soft, puree with immersion blender.
  • Taste and adjust seasonings.

CAULIFLOWER SOUP W/ ZUCCHINI & SWEET POTATO



Cauliflower Soup W/ Zucchini & Sweet Potato image

A low calorie, delicious vegetable soup featuring cauliflower. Zucchini is added as a thickener and it tastes great!

Provided by mileen

Categories     Yam/Sweet Potato

Time 40m

Yield 1 bowl, 6 serving(s)

Number Of Ingredients 11

1/2 tablespoon olive oil
1 medium onion
2 garlic cloves, crushed
1 head cauliflower
1 medium sweet potato
1 vegetable bouillon cube
4 cups water
2 medium zucchini
salt
pepper
cumin (to taste)

Steps:

  • Heat the olive oil in a pot, add the onions and crushed garlic. Stir fry for 5 minutes, then add salt, pepper, and cumin, plus the chopped cauliflower and cubed sweet potato. Cover with water and add bullion (may be a little more or less than 4 cups, but make sure the vegetables are just covered). Bring to a boil and then turn the heat down for 20 minutes. Puree half in the blender with the raw zucchini (I put it in the food processor but you can probably just blend it if it's pre-chopped) and add back in to the soup. Add more spices to taste.

Nutrition Facts : Calories 73, Fat 1.6, SaturatedFat 0.3, Sodium 52.2, Carbohydrate 13.3, Fiber 3.6, Sugar 5.2, Protein 3.3

SARASOTA'S BROCCOLI, ZUCCHINI AND POTATO SOUP



Sarasota's Broccoli, Zucchini and Potato Soup image

A few things to chop, but well worth the taste. Fresh flavors, rich, but no cream. Herbs and fresh vegetables give this all it needs. The cheese and potatoes gives it a little creamy texture and then I love to finish it topped with a roasted tomato in bread crumbs. It just seems to make it perfect. A nice slice of fresh bread, any kind you have. Some good bread sticks would be wonderful. Now I like to make my own, but honestly I don't always have time. A nice short cut ... Pillsbury bread sticks, but make a mix of melted butter, garlic, dried Italian seasoning and brush after you twist them up. Then sprinkle on Parmesan cheese. If you bake these on parchment paper or foil sprayed with Pam ... no clean up. They are easy quick and simple.

Provided by SarasotaCook

Categories     Potato

Time 1h5m

Yield 4-6 large bowls, 8-10 serving(s)

Number Of Ingredients 20

1 large head broccoli (I use about 3/4 of the tops, but some of the tender stems too, not the very ends)
1 cup broccoli, to finish off the soup just the tops chopped well
3 zucchini, skins on (large and chopped)
3 russet potatoes, peeled and diced
1 potato, to finish off the soup fine chopped also peeled
1 cup onion, chopped
1 leek, chopped (maybe 2 if they are small, depending on the size)
4 teaspoons garlic, minced
1 cup romano cheese (Parmesan is ok if that is what you have on hand)
6 cups chicken broth (you can also use vegetable broth if you want)
1 bay leaf
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 tablespoon fresh parsley
1 tablespoon fresh basil
1 teaspoon olive oil
4 tomatoes, slices
1/4 cup italian dried breadcrumbs
1 tablespoon olive oil
olive oil to drizzle over the soup

Steps:

  • The Start -- In a large pot, add the olive oil and heat to medium. Add the onion, garlic and leeks and cook until slightly soft, just 3-4 minutes.
  • Veggies -- Add the potatoes, zucchini and broccoli and cook just 1-2 minutes and then add the broth. Add the bay leaf and cook until the vegetables are soft. About 20 minutes. Don't forget to keep that cup of broccoli and potato to finish off the soup.
  • Puree -- Now I like to use my immersion blender, but you can also use a regular blender. You want to blend the soup until the mix is well pureed. Mix until you get a creamy and a smooth texture.
  • NOTE: Remove the bay leaf before you puree.
  • Add the remaining broccoli and potatoes and cook another 10 minutes until they get soft.
  • Finishing -- Once the final broccoli and potatoes are soft add the herbs, and any seasoning like the salt and pepper along with the cheese and just heat up. This isn't a thick chowder but a nice creamy soup. It is really good and light with tons of flavor.
  • NOTE: If you like it thicker, you can mix a little corn starch with some water to make a slurry and then add to the soup (just 1 tablespoon of each) and bring the soup to medium boil and it will thicken. For me -- I don't think it needs any thickening. But you can add that if you want.
  • My touch -- I love to serve this with a tomato I just roasted in the oven topped with olive oil and bread crumbs. Simply on a piece of foil. 10 minutes as the soup was finishing up. It is just the perfect finish. I used just a light drizzle of olive oil and then dredged in Italian dried bread crumbs. Roast at 425F for 10 minutes is all.
  • Drizzle a little olive oil as a garnish.

GREEN BEAN, ZUCCHINI, AND POTATO SOUP



Green Bean, Zucchini, and Potato Soup image

Make and share this Green Bean, Zucchini, and Potato Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/4 cup olive oil
1 cup chopped onion
1 lb fresh green beans, trimmed and halved crosswise
1/4 teaspoon cayenne pepper
1/2 lb zucchini, 1 inch slices
1/2 lb potato, peeled and cut into 1 inch cubes
3/4 cup chopped Italian parsley
1 (28 ounce) can Italian-style tomatoes, undrained and chopped
salt and pepper

Steps:

  • In a large non-stick skillet, over medium-high heat, saute onion in oil for 5 minutes.
  • Add green beans and cayenne pepper; saute for 3 minutes or until onion is translucent.
  • Add zucchini, potatoes, and parsley.
  • Add tomatoes and mix together.
  • Bring to a boil, reduce heat, cover and simmer for 45 minutes or until potatoes are tender.
  • Season with salt and pepper.
  • Remove from heat and serve.

CREAMY CAJUN ZUCCHINI AND POTATO SOUP



Creamy Cajun Zucchini and Potato Soup image

My family loves this soup. As I cook it, the house is filled with the smell of garlic and herbs, which already makes you look forward to the result.

Provided by Sgt. Pepper

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

25 g butter
100 g onions
1 garlic clove (add more if you like)
2 potatoes, cubed
2 -3 zucchini
750 ml chicken broth (for vegetarians) or 750 ml vegetable broth (for vegetarians)
1 pinch cayenne pepper
1 teaspoon paprika
1/2 teaspoon thyme
1/2 teaspoon basil
salt
175 ml cream

Steps:

  • Melt butter in a pan, add onions and garlic.
  • Sauté for 5 minutes and then add potatoes.
  • Take about 100g potatoes after 8-10 minutes and put aside.
  • Add zucchini and cook for 3 minute.
  • Meanwhile heat chicken broth, herbs and spice in a pot.
  • Add vegetables from the pan and bring to boil.
  • Reduce heat and leave to cook for 40 minutes.
  • Fill in a blender and puree.
  • Reheat the soup and add the cream.
  • Do not boil!
  • Serve in bowls decorated with the leftover potato cubes.

DILL-ICIOUS ZUCCHINI POTATO SOUP



Dill-icious Zucchini Potato Soup image

This is one of my favorite soups. It's a family recipe. I love that it is dairy-free since I am lactose-intolerant. Serve immediately. Refrigerate any leftovers.

Provided by Jennifer Jameson

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

Time 35m

Yield 4

Number Of Ingredients 8

5 cups chicken broth
4 small zucchini, diced
1 large potato, diced
1 large onion, chopped
3 eggs
2 tablespoons lemon juice
1 ½ teaspoons dried dill weed
salt and ground black pepper to taste

Steps:

  • Bring broth to a boil in a saucepan; add zucchini, potato, and onion. Reduce heat to medium-low, cover the saucepan, and simmer until vegetables are tender, about 15 minutes.
  • Beat eggs and lemon juice together; add 1/2 cup of the hot broth from the saucepan and beat to temper the eggs. Pour the egg mixture into the broth in the saucepan. Increase heat to medium; cook, stirring constantly, for 1 minute. Remove saucepan from heat, stir dill into the soup, and season with salt and pepper.

Nutrition Facts : Calories 180.1 calories, Carbohydrate 26 g, Cholesterol 145.8 mg, Fat 4.7 g, Fiber 4 g, Protein 9.8 g, SaturatedFat 1.2 g, Sodium 1272.2 mg, Sugar 6.1 g

Tips:

  • Choose the right potatoes: Yukon Gold or russet potatoes are the best choices for this soup, as they hold their shape well and have a creamy texture.
  • Don't overcrowd the pot: When adding the potatoes and zucchini to the soup, make sure not to overcrowd the pot. This will help the vegetables cook evenly.
  • Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is made with real ingredients and has a lot of flavor.
  • Season to taste: Don't be afraid to add more salt, pepper, or other seasonings to the soup to taste. This will help to bring out the flavors of the vegetables and make the soup more enjoyable.
  • Garnish with fresh herbs: When serving the soup, garnish it with fresh herbs like parsley or chives. This will add a pop of color and flavor to the soup.

Conclusion:

Zucchini potato soup is a delicious and easy-to-make soup that is perfect for a light lunch or dinner. It is also a great way to use up leftover vegetables. With its creamy texture and flavorful broth, this soup is sure to be a hit with everyone who tries it.

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