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  • Zucchini Soup

    3 votes
    Zucchini Soup
    Prep: 10 min Cook: 45 min Servings: 4
    by Nanette
    92 recipes
    >
    What to do with all that Italian squash? Zuppa..Soup! The light refreshing taste is a summer favorite in my family. For a different twist...add a scrambled egg to boiling soup for Squash Egg Drop Soup.

    Ingredients

    • 2 green zucchini approx. 7 inches long, diced
    • 1 yellow zucchini approx. 7 inches long,diced
    • 1 small onion, sliced
    • 4 cloves garlic
    • 1 box (32 oz) chicken broth
    • 2 cups water
    • 1 Tablespoons olive oil
    • 1 Tablesoon dried basil
    • 2 teaspoon salt
    • 1 egg (optional)
    • 1 teaspoon garlic powder

    Directions

    1. Rinse zucchini to be sure it is free from dirt/grit
    2. slice lenghtwise, then slice each section into 4 strips and dice
    3. Set aside
    4. In a pot, add olive oil and saute garlic and onion for 3-4 minutes until onion begins to appear transparent
    5. Add zucchini and saute for 5 minutes.
    6. Add salt and basil continue to cook another 5 minutes until zucchini begins to cook through
    7. Add broth and water
    8. Stir
    9. Add garlic powder.
    10. Bring to a boil, and adjust salt to taste, if needed
    11. Cover and simmer for 30 minutes until zucchini is cooked through

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    Reviews

    • Patricia Turo
      Patricia Turo
      Love soups in the winter and will save this recipe and try it on one of those cold days when soup is the only answer.

      Patricia

      Comments

      • kathy gori
        kathy gori
        Looks like a great recipe. We've been having a cold summer here in Sonoma, soup in the evening sounds great.
        • Nanette
          Nanette
          Patricia: I just knew you'd like this recipe. It's so simple and refreshing. I love soup even in the heat of summer. A simple sandwich or salad and this soup is just a great supper to me. Thanks for the comment. Just a tip..be careful of putting too much olive oil in this recipe....it will make it greasy. N

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