zucchini soup

By Beth Pierce
from Old Monroe, MO

Delectable Zucchini Soup combines onions, carrots, celery, potatoes, garlic, zucchini, and fresh thyme in perfectly seasoned vegetable broth. This easy soup is ready in about thirty minutes making it easily doable on those busy weeknights when time is precious. It is chock full of nutrition making it a wise family friendly choice. Sometimes we simply enjoy this soup by itself for a light late summer meal. For a heartier meal I love to serve this tasty soup with Beer Bread with Cheddar and Arnold Palmer Drinks.

serves 6 bowls
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For zucchini soup

  • 2 Tbsp
    olive oil
  • 1 md
    onion chopped
  • 2
    carrots peeled and chopped
  • 2
    ribs celery chopped
  • 2
    gold potatoes diced
  • 2 clove
    garlic minced
  • 1/4 tsp
    celery salt
  • 1/8 tsp
    cayenne pepper
  • 2 c
    vegetable broth
  • 2 c
    chicken broth
  • 2
    bay leaves
  • 2
    zucchini chopped
  • 1 Tbsp
    fresh thyme leaves

How To Make zucchini soup

  • 1
    Heat oil over medium heat in a Dutch oven or heavy stockpot. Add the onions, carrots, and celery; cooking until the onions and celery are tender.
  • 2
    Add the potatoes, garlic, celery salt, and cayenne pepper cooking for 1 minute while stirring constantly. Add the broth and bay leaves.
  • 3
    Bring to a simmer and cook for 10 minutes or until the potatoes are almost tender. Then add the zucchini and cook 8-10 minutes or until it is tender.
  • 4
    Remove the bay leaves and stir in the fresh thyme. For best results serve promptly.
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