Zucchini Soup
Warm up with this creamy and delicious Zucchini Soup recipe! Made with fresh zucchini, garlic, and other spices, this light yet flavorful soup is perfect for a healthy lunch or cozy dinner. Quick and easy to prepare, it’s a great way to use up summer zucchini or enjoy a comforting bowl year-round.
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Some Fun Things For Soup Night:
Ingredients Needed For Zucchini Soup:
- 2 tbsp butter
- 2 pounds zucchini, sliced and chopped
- 1 small onion, chopped
- 1 medium potato, peeled and chopped small
- 1/2 tsp garlic salt
- 1/2 tsp pepper
- 1/4 tsp celery salt
- 1/2 tsp onion salt
- 1/4 tsp thyme
- 4 cups chicken broth
How To Make Zucchini Soup:
- Melt the butter in a stock pot.
- Add the chopped zucchini, chopped onion and chopped potato to the melted butter, in the stock pot. Stir and cook vegetables over medium heat for about 10 minutes.
- Then, add the garlic salt, black pepper, celery salt, onion salt, dried thyme and chicken broth. Stir to combine.
- Bring the soup to a boil and stir as needed.
- Cover the stock pot with a lid and simmer for 20-25 minutes or until vegetables are tender. Stir as needed.
- When vegetables are tender, place the soup into a blender and blend until smooth and creamy.
- Serve with crusty bread, bread sticks or croutons. Enjoy this delicious, healthy garden vegetable soup as a side or as a meal.
Other Soup Recipes You Will Love: 💕
Creamy Italian Sausage Tortellini Soup
Green Chile Chicken Enchilada Soup
Zucchini Soup
A delicious, easy and healthy soup recipe made with garden vegetables.
Ingredients
- 2 tbsp butter
- 2 pounds zucchini sliced and chopped
- 1 small onion chopped
- 1 medium potato peeled and chopped small
- 1/2 tsp garlic salt
- 1/2 tsp pepper
- 1/4 tsp celery salt
- 1/2 tsp onion salt
- 1/4 tsp thyme
- 4 cups chicken broth
Instructions
-
Melt the butter in a stock pot.
-
Add the chopped zucchini, chopped onion and chopped potato to the melted butter. Stir and cook vegetables over medium heat for 10 minutes.
-
Then, add the garlic salt, pepper, celery salt, onion salt, thyme and chicken broth. Stir to combine.
-
Bring soup to a boil. Stir as needed.
-
Cover and simmer for 20-25 minutes or until vegetables are tender. Stir as needed.
-
When vegetables are tender, place soup into a blender and blend until smooth and creamy.
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Serve with crusty bread, bread sticks or croutons. Enjoy this delicious, healthy garden vegetable soup.
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