Zucchini and Rosemary Soup is a delightful recipe highlighting fresh zucchini.
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!
Ingredients needed:
- butter
- vegetable or canola oil
- onion
- garlic
- fresh rosemary
- chicken or vegetable broth
- russet potato
- zucchini
- green onion
How to make Zucchini and Rosemary Soup:
The complete, printable recipe is at the end of this post.
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.
Because this recipe is so low in calories, it happens to be a good meal for people who are watching their weight too. In any case, it’s a good summer soup. Enjoy!
The Best Soup Recipes
- Italian Sausage Vegetable Soup
- Bean and Chorizo Soup
- Creamy Bean Soup with Sausage
- Classic Chicken Soup
- Roasted Red Pepper Soup
Zucchini and Rosemary Soup
This soup is fresh, creamy and perfect at the height of zucchini season.
Recipe Details
Servings: 8 servings
Calories: 105kcal
Ingredients
- 2 tablespoons butter
- 1 tablespoon vegetable or canola 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
What else would u make to go along with this?
It can be a starter for any meal!