Creamy Italian Potato & Zucchini Soup, so easy to whip up using fresh zucchini and store cupboard ingredients. This warming and comforting soup is both creamy and delicious but there’s no cream in sight!
I love to make this velvety zucchini soup for a fast lunch or light supper with bunches of hard bread for dunking.
You will have a hard time believing how much character is pressed in this soup with only a couple of basic fixings.
I originally tasted this soup in a little trattoria in Le Marche years prior and have been making it from that point forward.
It’s velvety, smooth and heavenly with a trace of parmesan and even better it’s healthy…yup there’s not a single cream to be seen!
Goodness and in case you’re searching for significantly more approaches to utilize zucchini you must attempt our Grilled Zucchini Salad with Melon and Prosciutto (the ideal light lunch) and an incredible blending with this soup.
Zucchini potato soup simply made with zucchini, potato, garlic, onion and chicken stock it’s comforting, warm and cream.
Course Main Course
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
- 1 tablespoon olive oil
- 1 yellow onion , diced (white onion UK)
- 2 cloves garlic , minced or grated
- 3 medium zucchini (courgettes) , grated using a box grater (900g/1.9 lbs)
- 1 large potato , cut into medium-sized chunks
- 4 cups chicken stock (1 litre)
- 1 tablespoon freshly grated parmesan
- salt and pepper for seasoning
- 1 knob (1 tablespoon) butter (optional)
- Add olive oil to a large pot and saute the onion until soft and translucent. Add the garlic and saute for 1 minute longer.
- Add the grated zucchini and saute for 1-2 minutes.
- Add the potatoes and chicken stock and bring to boil. Once boiling turn down to a simmer and simmer for 20 minutes.
- Turn off the heat and using a handheld blender (immersion blender) blend the soup until smooth and creamy.
- Stir in the grated parmesan and butter if using and season with salt and pepper.
- Use high-quality chicken stock for best flavour.
- If your stock is high in sodium you probably won’t need to season with more salt so taste it before adding.
- You can also use vegetable stock.
- This soup is delicious served with a hunk of crusty bread or grilled ciabatta drizzled in olive oil.
- Serve with an extra grating of parmesan, it melts on top and adds an extra cheesy kick!
- Leftovers can be stored in the fridge for 3-4 days or frozen.
Calories: 166kcal | Carbohydrates: 22g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 112mg | Potassium: 1008mg | Fiber: 4g | Sugar: 5g | Vitamin A: 294IU | Vitamin C: 39mg | Calcium: 84mg | Iron: 4mg