Zucchini And Rosemary Soup Recipe

Name: Zucchini And Rosemary Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: 2 tablespoons butter; 1 tablespoon olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 teaspoon fresh rosemary, chopped; 6 cups vegetable broth; 2 large russet potatoes, peeled and diced; 3 zucchini, diced; croutons, for garnish; green onions, chopped, for garnish; salt, to taste; ground black pepper, to taste

Indulge in this vibrant and comforting Creamy Zucchini and Rosemary Soup! This recipe features tender zucchini, fragrant rosemary, and a creamy texture that will leave you wanting more. Perfect for a light lunch or a cozy dinner, this soup is surprisingly easy to make and bursts with fresh, garden-inspired flavors.

Prep Time 15 mins

Cook Time 45 mins

Calories 114.7 kcal

Protein 11g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Zucchini And Rosemary Soup

2 tablespoons butter
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
6 cups vegetable broth
2 large russet potatoes, peeled and diced
3 zucchini, diced
croutons, for garnish
green onions, chopped, for garnish
salt, to taste
ground black pepper, to taste

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How to Make Zucchini And Rosemary Soup

Melt butter with olive oil in a heavy large saucepan over medium-high heat.
Add chopped onion and sauté until translucent, about 5 minutes.
Stir in minced garlic and chopped rosemary; cook for 1 minute more.
Pour in vegetable broth and add diced potato. Bring to a boil.
Reduce heat to low, cover, and simmer for 10 minutes, or until potato is tender.
Add the diced zucchini and simmer for another 10 minutes, or until zucchini is tender.
Carefully transfer the soup in batches to a blender and puree until smooth. (Alternatively, use an immersion blender).
Season with salt and pepper to taste.
In a separate small saucepan, bring salted water to a boil. Add the sliced zucchini and cook for 30 seconds.
Immediately drain the zucchini and set aside.
Reheat the pureed soup over medium heat.
Ladle soup into bowls. Top with the cooked sliced zucchini, croutons, and garnish with green onions.

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

12g

Fat

11g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Soups Stews Vegetables Diabetic Dinner Party Fall Heirloom Historical Holiday Event Kosher Romantic Spring Summer Winter Dietary Hanukkah Thanksgiving Low Cholesterol Seasonal Low Saturated Fat Low Calorie Comfort Food Low Carb Rosh Hashana Healthy 2 Low In Something Squash Taste Mood Savory