zucchini soup, recipe, on the fire
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Zucchini Soup - Warm or Cold, Delicious!

Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 people
Author Robin Follette


  • 8 medium potatoes washed and diced
  • 5 cups chicken stock
  • 1/4 cup butter
  • 2 cups zucchini unpeeled, shredded
  • 2 tablespoons basil fresh, or 1 tablespoon dried
  • 1 tablespoon dill seed
  • 1 medium onion diced
  • 8 cups cream



  • In a large pan, add the diced potatoes to the chicken stock. Bring to a boil and then turn back to simmer. Simmer until potatoes are done and then turn off the heat. Saute the zucchini and onion in butter for five minutes. Add to potatoes. Stir in butter, cream, basil and dill.


  • Allow the soup to cool for 30 minutes. Move it to a blender or food processor and puree.


  • Before serving, garnish first with paper thin slices of fresh zucchini and then sprinkle with a bit of dill weed.