Name: Zucchini and Rosemary Soup
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 2 tablespoons butter; 1 tablespoon vegetable oil; 1 large onion, (chopped); 2 medium garlic cloves, (sliced); 2 teaspoons minced fresh rosemary; 4 cups low-sodium, fat free chicken or vegetable broth; 1 medium russet potato, (peeled and sliced); 3 medium zucchini, (thinly sliced); 1 medium zucchini, (cut into ½-inch cubes); chopped green onions for topping, (optional)

Zucchini and Rosemary Soup is a delightful recipe highlighting fresh zucchini.

zucchini and rosemary soup in bowls

This is the kind of soup that is the perfect starter for a dinner. Just serve small cups of zucchini and rosemary soup to either start your dinner or to serve alongside the rest of your dinner. It’s delicious!

zucchini and rosemary soup in a bowl

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Zucchini and Rosemary Soup

This soup is fresh, creamy and perfect at the height of zucchini season.

Recipe Details

Prep Time: 30 mins

Cook Time: 40 mins

Total Time: 1 hr 10 mins

Course: Soup

Cuisine: American

Keyword: rosemary, Vegetable Soup, zucchini

Servings: servings

Calories: 105kcal

Author: RecipeGirl.com (adapted from Bon Appetit)

Ingredients

2 tablespoons butter
1 tablespoon vegetable oil
1 large onion, chopped
2 medium garlic cloves, sliced
2 teaspoons minced fresh rosemary
4 cups low-sodium, fat free chicken or vegetable broth
1 medium russet potato, peeled and sliced
3 medium zucchini, thinly sliced
1 medium zucchini, cut into ½-inch cubes
chopped green onions for topping, optional

Instructions

Heat the butter with the oil in heavy large saucepan over medium-high heat. Add the onion; sauté until translucent, about 5 minutes. Mix in the garlic and rosemary. Add the broth and potato; bring to boil. Reduce heat and simmer 10 minutes. Add the sliced zucchini; simmer until tender, about 15 minutes.
Working in batches, puree in the blender. Season with salt and pepper.
Cook the cubed zucchini in a saucepan of boiling salted water for 30 seconds. Drain. Re-warm the soup over medium heat. Ladle into bowls. Top with the cubed zucchini and sprinkle with green onions, if desired.

Notes

If preparing this recipe as GLUTEN FREE, just make sure that you use a brand of broth that is designated as GF.

Nutrition

Serving: 1serving, Calories: 105kcal, Carbohydrates: 11g, Protein: 4g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 8mg, Sodium: 71mg, Potassium: 501mg, Fiber: 2g, Sugar: 4g, Vitamin A: 285IU, Vitamin C: 24mg, Calcium: 30mg, Iron: 1mg