Zucchini and Rosemary Soup is a delightful recipe highlighting fresh zucchini.
Zucchini and Rosemary Soup
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 with all ingredients and instructions is at the end of this post.
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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.
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Working in batches, puree in the blender. Season with salt and pepper.
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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.
➡️Recipe Tips:
- Be sure not to use the enormous zucchinis that you sometimes see in this recipe. Save those for zucchini bread.
- If you want a little more heft to this soup, try adding another potato.
- If preparing this recipe as GLUTEN FREE, just make sure that you use a brand of broth that is designated as GF.
✔️What to serve with Zucchini and Rosemary Soup:
- If you’re serving this soup at lunch, a heartier soup like Arugula Salad with Olives, Pancetta and Parmesan would go beautifully with it.
- With dinner, I’d want something grilled and summer fresh. Grilled Balsamic Chicken and Peaches or Grilled Mahi Mahi with Pineapple Salsa would both be great.
- A simple crusty baguette with some nice salted butter will really round things out!
★How to Store:
Even though summer zucchini crops can be abundant, this recipe only makes 6 servings, so you likely won’t have much leftover. What you do have left, store in the refrigerator for a few days to enjoy for lunches.
❤️Why I love this recipe:
- Because this recipe is so low in calories, it happens to be a good meal for people who are watching their weight.
- It’s a perfect use of garden fresh summer zucchini, but really can made year round since you can almost always find zucchini at the market.
- I love the burst of flavor added by the rosemary. Delicious!
The Best Soup Recipes!
- Italian Sausage Vegetable Soup
- Bean and Chorizo Soup
- Creamy Bean Soup with Sausage
- Classic Chicken Soup
- Roasted Red Pepper Soup
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Zucchini and Rosemary Soup
This soup is fresh, creamy and perfect at the height of zucchini season.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
What else would u make to go along with this?
It can be a starter for any meal!