This creamy zucchini potato soup is utterly comforting, creamy and delicious. I know I am sharing this recipe in the summer months, but it is perfect all year round and will be on rotation at yours just as it is at mine.
I like to serve this soup (literally mop this soup) with cheesy pizza bread. It is so good!
The soup situation in my house is mostly a happy accident: I buy veggies and then forget to use them, and since I do not like wasting food, I turn the almost forgotten vegetables into delicious soups.
Sometimes, I roast the veggies before turning them into soups, and other days, I just boil and blitz; however, I make sure I build flavors by adding complementary spices and herbs. I used white miso pasta for that unbeatable umami flavor and the usual aromatic onion and garlic in today's soup recipe.
This zucchini potato soup is one that you will make over and over again. It is insanely good and delicious.
Related recipe: sauteed zucchini
Why you will love this recipe
- It's a great way to use any leftover zucchini and potatoes, and they are also delicious and packed with nutrients.
- It's a healthy and hearty option for lunch or dinner. This soup islow-calorie soup you can enjoy guilt-free
- The flavors are simple yet delicious, making it a crowd-pleaser for everyone in the family.
- It's versatile and can be easily adapted to include other vegetables or protein sources.
- The addition of crusty bread makes it a complete and satisfying meal.
What you will need
- Zucchini (Courgette in the UK)
- Potatoes: this is used to make the soup creamy, just as I did with my Brussels sprout soup
- Olive oil
- Unsalted butter
- Jalapeno peppers: I used jarred pickled jalapeno peppers with about 1 Tablespoon of the brine.
- Single cream: This is optional
- Italian seasoning: Substitute with Herbs de Provence.
- Onion: I used brown onion, but you can use any onion, including shallots.
- Garlic: This recipe uses 6 garlic cloves, so feel free to adjust to your preference.
- Miso paste: This secret ingredient brings all the flavors together. You can use feta cheese if you don't have miso paste.
- Water: Vegetable or chicken broth would also work well in this recipe.
- Chicken bouillon cubes
- Salt and black pepper
- Fresh parsley to serve: you can use any fresh herbs you prefer.
How to make zucchini potato soup
Start by peeling the potatoes and cutting them into chunks. Cut off the head and bottom of the zucchini and cut it into rounds or quarters. It doesn't matter how you chop the veggies; they will be cooked before blitzing. Peel the onion and garlic and chop roughly.
Place a large pot over medium heat and add the olive oil and butter. Once hot and the butter melted, add in the chopped onions and garlic, and cook until soft, fragrant and translucent.
Add the zucchini and potatoes to the pot, miso paste, Italian seasoning, jalapeno peppers and black pepper, stirring occasionally for about 3-5 minutes to build the flavor. The aroma in your kitchen will be amazing at this point!
Crumble chicken bouillon cubes over the veggies and pour in water (or broth), enough to cover them. Reduce the heat and let it simmer for 15-20 minutes until the potatoes are fork-tender.
Once the veggies are cooked, turn off the heat and blitz them with a hand blender (or a powerful blender) until smooth and creamy.
At this point, add half and half (single cream) if using, check for salt and pepper, and adjust accordingly. Simmer the soup for another 2-3 minutes.
Ladle the soup into a bowl and serve with toppings of your choosing. You can tp this soup with feta cheese, chopped chives, shaved parmesan cheese, croutons, bacon crumbles and many more. Enjoy!
Watch how to make it
How to store
If you have leftovers, store the zucchini soup in an airtight container and refrigerate for up to 3 days. You can also freeze the soup for up to 3 months. When ready to eat, let it thaw in the fridge overnight and reheat it on the stove or in the microwave.
Variations and tips
- Miso paste is quite salty, which is why I only added salt to the soup at the end. If you are using broth, you may not need to add extra salt.
- To make this soup vegan, substitute butter with olive oil and omit the cream or use a plant-based alternative.
- Experiment with different herbs and spices such as thyme, rosemary, or paprika for added depth of flavor
More soup recipes you will love
Easy homemade chicken noodle soup
Instant pot butternut squash soup
Creamy tortellini chicken soup
Zucchini Potato Soup
Ingredients
- 1 lb Zucchini 3 medium size (Courgette in the UK)
- ½ lb Potatoes
- 1 Tablespoon Olive oil
- 2 Tablespoons unsalted butter
- 1 Jalapeno peppers I used jarred jalapeno peppers with about 1 Tablespoon of the brine.
- 1 Chicken bouillon cubes
- 2 Tablespoons white miso paste or as needed
- ½ cup half and half optional
- ½ Tablespoon Italian seasoning
- 1 Cup onion
- 6 Garlic cloves
- Water
- Salt and black pepper to taste
- Fresh parsley to serve
Instructions
- Start by peeling the potatoes and cutting them into chunks. Cut off the head and bottom of the zucchini and cut it into rounds or quarters. It doesn't matter how you chop the veggies; they will be cooked before blitzing. Peel the onion and garlic and chop roughly.
- Place a large pot over medium heat and add the olive oil and butter. Once hot and the butter melted, add in the chopped onions and garlic, and cook until soft, fragrant and translucent.
- Add the zucchini and potatoes to the pot, miso paste, Italian seasoning, jalapeno peppers and black pepper, stirring occasionally for about 3-5 minutes to build the flavor. The aroma in your kitchen will be amazing at this point!
- Crumble chicken bouillon cubes over the veggies and pour in water (or broth), enough to cover them. Reduce the heat and let it simmer for 15-20 minutes until the potatoes are fork-tender.
- Once the veggies are cooked, turn off the heat and blitz them with a hand blender (or a powerful blender) until smooth and creamy.
- At this point, add half and half (single cream) if using, check for salt and pepper, and adjust accordingly. Simmer the soup for another 2-3 minutes.
- Ladle the soup into a bowl and serve with toppings of your choosing. You can top this soup with feta cheese, chopped chives, shaved parmesan cheese, croutons, bacon crumbles and many more. Enjoy!
Notes
Variations and tips
- Miso paste is quite salty, which is why I only added salt to the soup at the end. If you are using broth, you may not need to add extra salt.
- To make this soup vegan, substitute butter with olive oil and omit the cream or use a plant-based alternative.
- Experiment with different herbs and spices such as thyme, rosemary, or paprika for added depth of flavor
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious soup recipe you can make at home in no time. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 stars and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
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