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My review
Zucchini Soup I
William Anatooskin
"A delicious soup served anytime."
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Ingredients
1 h servings 133 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- 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
Per Serving: 133 calories; 4.1 g fat; 21.5 g carbohydrates; 5.1 g protein; 3 mg cholesterol; 183 mg sodium. Full nutrition
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Reviews
Read all reviews 89118 Ratings
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Most helpful positive review
7/6/2007
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 th...
Most helpful critical review
7/20/2010
It was ok. I spiced it up with cayenne & it still didn't do much for me.
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7/6/2007
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 th...
4/30/2001
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.
11/5/2002
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 be...
7/28/2008
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...th...
2/20/2001
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!
8/4/2003
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 p...
1/22/2011
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!
8/31/2001
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.