25 Ratings
  • 5 star values: 21
  • 4 star values: 4

A healthy, easy and delicious soup made with fresh summer veggies. Serve hot or cold and freeze leftovers to enjoy on cold winter days!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Melt butter in a heavy pot over medium heat; cook and stir onions until translucent, about 10 minutes. Add chicken broth and potatoes; bring to a boil. Reduce heat to medium-low, cover pot, and simmer, about 5 minutes. Add carrots and simmer, about 10 minutes. Add zucchini and simmer until all vegetables are tender, about 15 minutes.

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  • Combine soup, basil, salt, and pepper into a blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until desired consistency is reached.

Cook's Notes:

Yellow squash can be used in place of zucchini.

Substitute about 3/4 teaspoon dried basil for the fresh basil, if desired. If using dried basil, add to soup when adding potatoes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

166 calories; 4.7 g total fat; 14 mg cholesterol; 891 mg sodium. 27.8 g carbohydrates; 5.4 g protein; Full Nutrition


Reviews (18)

Read All Reviews

Most helpful positive review

Rating: 5 stars
04/12/2015
Delicious soup and very easy! This will be perfect this summer when everyone's garden is overflowing with zucchini! The only change I made (not by choice) was to use vegetable broth instead of chicken because I didn't realize I was out! Keep in mind this is why it may be a little bit darker in my picture. Still delicious though! I used an immersion blender and blended everything right in the pot instead of using my blender. I'll be making this one again!
(4)

Most helpful critical review

Rating: 4 stars
09/29/2018
light and tasty soup. The directions could have been a lot simpler. I sautéed the onions then added all the veggies broth spices and herbs ( used dried ) and simmer everything for 30 minutes. I used immersion blender to blend in the same pot. I can see this soup flavored with other herbs that go really well with zucchini like thyme and dill.
(1)
25 Ratings
  • 5 star values: 21
  • 4 star values: 4
Rating: 5 stars
04/12/2015
Delicious soup and very easy! This will be perfect this summer when everyone's garden is overflowing with zucchini! The only change I made (not by choice) was to use vegetable broth instead of chicken because I didn't realize I was out! Keep in mind this is why it may be a little bit darker in my picture. Still delicious though! I used an immersion blender and blended everything right in the pot instead of using my blender. I'll be making this one again!
(4)
Rating: 5 stars
08/28/2016
Added garlic
(1)
Rating: 5 stars
09/26/2016
Never would have thought to turn squash into a soup. This was so simple and surprisingly delicious! My husband even added some shredded cheddar to his bowl of soup and liked it both ways. No need to make changes to this recipe though and we'll definitely be making this again. Thanks for sharing!
(1)
Rating: 5 stars
06/21/2017
Loved this!! So flavorful. I made it almost exactly to the recipe with a few minor changes. I had to add a couple of yellow squash to the zucchini to make the 8 cups. I also added minced garlic while boiling the veggies. The only other thing different was to add some dry dill and a couple of splashes of half and half I had on hand. That made it a little creamier. However I tried it before I did that and it was still amazing. This will definitely go into the rotation.
(1)
Rating: 4 stars
09/29/2018
light and tasty soup. The directions could have been a lot simpler. I sautéed the onions then added all the veggies broth spices and herbs ( used dried ) and simmer everything for 30 minutes. I used immersion blender to blend in the same pot. I can see this soup flavored with other herbs that go really well with zucchini like thyme and dill.
(1)
Rating: 5 stars
09/23/2016
I've made this many times due to an overflow of squash and zucchini from a crop share. Each time I've made it it's been just as good and each time it's been a different set of squash. I use whatever type of squash we get for the week and have also substituted sweet potatoes for the regular potato. This is my go to "empty the fridge" recipe as it really is good use of a lot of things.
(1)
Rating: 5 stars
08/20/2017
surprisingly delicious. I only made a few changes. I only used one onion. I added two crushed garlic cloves and sauteed it with the onion. I also added the potatoes with the cooked onion and stirred in 2 tablespoons of flour to it before I added vegetable broth then immediately added the carrots and zucchini and simmered 15 minutes. Was figuring that I would need to add more spices when I tasted it but it is so good no need to. i didn't even add the basil.
(1)
Rating: 5 stars
09/19/2018
My family loved this. I used yellow squash instead of zucchini and made this in the instant pot. It was so easy. Sauteed the onions in the instant pot and added everything else so there weren't a bunch of steps. Cooked it on manual high pressure for 8 minutes.
(1)
Rating: 5 stars
07/17/2016
really nice soup. I did add two small chillies to provide a little heat.