There’s just something so comforting about a warm bowl of soup, isn’t there? It’s like a hug from the inside! My Zucchini Potato Herb Soup is one of those recipes that’s become a staple in my kitchen, especially during those cozy, chilly evenings. I remember the first time I made it; I had a bunch of zucchinis from my garden and some potatoes just begging to be used. I thought, why not throw them together in a pot and see what happens? Wow, was that a good idea! The flavors meld together beautifully, and the aroma wafts through the house, making everyone wonder what’s cooking. It’s hearty, flavorful, and oh-so-satisfying. Trust me, you’ll want to keep this one close at hand for those days when you need a little extra comfort.

Ingredients for Zucchini Potato Herb Soup

Gather these simple yet flavorful ingredients to make your Zucchini Potato Herb Soup come to life. I promise, each one plays a special role in creating that warm, hearty goodness!

2 medium zucchinis, diced
2 medium potatoes, peeled and diced
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper to taste
Fresh parsley for garnish

Make sure to use fresh ingredients when you can—trust me, it makes a world of difference in flavor! And don’t stress if you want to adjust the herbs; feel free to play around with what you have on hand. Happy cooking!

How to Prepare Zucchini Potato Herb Soup

Alright, let’s get cooking! Making this Zucchini Potato Herb Soup is such a breeze, and I’m here to guide you every step of the way. Grab your apron, and let’s dive in!

Step 1: Sauté the Aromatics

First things first, let’s heat up that olive oil! In a large pot over medium heat, pour in your 2 tablespoons of olive oil. Once it’s shimmering, toss in the chopped onion and minced garlic. Sauté them for about 3-4 minutes. You want the onion to turn translucent and the garlic to give off that irresistible aroma. Trust me, this is where the magic starts!

Step 2: Add Vegetables

Now that your kitchen smells heavenly, it’s time to add the star players: the diced zucchinis and potatoes! Stir them in and let them cook for about 5 minutes. You’re looking for the zucchinis to soften just a bit, but they don’t need to be fully cooked yet. This step helps to develop those lovely flavors that will permeate the soup!

Step 3: Combine with Broth

Next up, pour in those 4 cups of vegetable broth. Give everything a good stir, and then bring it to a boil. You’ll see those bubbles forming, and it’s a beautiful sight! Once it reaches a boil, don’t forget to reduce the heat to a simmer. We want to let those veggies soak in all that good broth goodness.

Step 4: Season and Simmer

Now it’s time to add your herbs! Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of dried basil. Give it a good stir again and let it simmer for about 20 minutes. This is when all those flavors meld together beautifully. You’ll notice the soup thickening up and the veggies becoming tender. Yum!

Step 5: Blend the Soup

Once the veggies are nice and tender, it’s blending time! If you have an immersion blender, just pop it in the pot and blend until smooth. If you’re using a regular blender, carefully transfer the soup in batches (be careful—it can splatter!). The goal here is a silky-smooth soup that’s comforting and hearty!

Step 6: Final Seasoning

Before serving, taste your soup and season it with salt and pepper to your liking. Just a pinch of each can really elevate the flavors! Ladle it into bowls and garnish with some fresh parsley for that extra pop of color and freshness. And there you have it—your delicious Zucchini Potato Herb Soup is ready to warm up your day!

Tips for Success with Zucchini Potato Herb Soup

Here are some of my favorite tips to ensure your Zucchini Potato Herb Soup turns out perfectly every time! After all, who doesn’t want a bowl that’s bursting with flavor and comfort?

Adjust the Herbs: Feel free to tweak the herbs to suit your taste! If you love a stronger flavor, try adding fresh herbs like basil or thyme right before serving. It’ll give the soup a vibrant, fresh kick!
Check Consistency: When blending, if the soup seems too thick for your liking, just stir in a little extra vegetable broth until it reaches the perfect consistency. You want it creamy but not too heavy.
Use Fresh Veggies: Fresh, in-season zucchini and potatoes will elevate the flavor of your soup. If you can get them from a local farmer’s market, even better!
Don’t Rush the Sauté: Make sure to sauté the onion and garlic until they’re truly translucent. This step builds the foundation of your soup’s flavor, so don’t skip it!
Taste as You Go: Always taste your soup at different stages. This way, you can adjust the seasoning to your preference—trust me, it makes a big difference!
Garnish for Flair: A sprinkle of fresh parsley or a drizzle of olive oil right before serving can make your soup look restaurant-quality and add that delightful freshness.

These little tips will help you create a soup that not only warms your belly but also brings a smile to your face! Enjoy the process, and happy cooking!

Nutritional Information

Here’s what you can expect in terms of nutrition from a comforting bowl of my Zucchini Potato Herb Soup. Keep in mind these values are estimates, but they give you a good idea of what you’re enjoying!

Serving Size: 1 cup
Calories: 150
Fat: 6g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 5g
Sodium: 400mg
Carbohydrates: 22g
Fiber: 4g
Sugar: 2g
Protein: 3g
Cholesterol: 0mg

This soup is not only hearty and delicious but also packed with nutrients to keep you feeling great. It’s a lovely balance of flavors and healthiness, making it the perfect choice for a light meal or a comforting starter. Enjoy every spoonful!

FAQ about Zucchini Potato Herb Soup

Got questions about my Zucchini Potato Herb Soup? Don’t worry, I’ve got you covered! Here are some common queries I’ve encountered, along with my best answers to help you whip up this delicious dish with confidence.

Can I use other vegetables in this soup?
Absolutely! This recipe is super versatile. Feel free to toss in some carrots, celery, or even spinach for added nutrients. Just remember to adjust the cooking time for any veggies that may take longer to soften.

How do I store leftovers?
Store your leftover soup in an airtight container in the fridge for up to five days. Just make sure it’s cooled down before you pop it in there!

Can I freeze the soup?
Yes! This soup freezes beautifully. Just let it cool completely, then transfer it to freezer-safe containers. It should last for about three months in the freezer. When you’re ready to enjoy it again, just thaw it in the fridge overnight and reheat on the stovetop.

What if I don’t have vegetable broth?
No problem! You can use chicken broth if you’re not strictly vegetarian, or even water with a bit of seasoning. It’ll still turn out delicious, though I recommend sticking to a broth for that extra flavor!

Can I make this soup in advance?
Definitely! In fact, the flavors deepen and improve after a day in the fridge. Just make sure to store it properly, and reheat it gently on the stove before serving.

What’s the best way to reheat the soup?
The stovetop is your best bet for reheating. Just pour it into a pot and warm it over medium heat, stirring occasionally. If it’s too thick, add a splash of broth or water to loosen it up!

Can I adjust the seasoning?
Of course! Taste as you go and add more herbs or spices according to your preference. If you love a little kick, try adding a pinch of red pepper flakes or some freshly cracked black pepper.

Feel free to reach out if you have more questions or need tips while making your soup! Cooking should be fun, and I’m here to help you enjoy every step of the process!

Why You’ll Love This Recipe

Simple and Quick: This Zucchini Potato Herb Soup is a breeze to make, taking just about 40 minutes from start to finish! Perfect for those busy weeknights when you need something hearty but don’t want to spend hours in the kitchen.
Healthful Ingredients: Packed with fresh veggies, this soup is not only delicious but also nutritious. You’re getting a great dose of fiber and vitamins with every spoonful, making it a guilt-free choice!
Customizable: I love how versatile this recipe is! You can easily swap in any veggies you have on hand or adjust the herbs to suit your taste. It’s like a blank canvas for your creativity!
Comforting and Hearty: There’s nothing quite like a warm bowl of soup to wrap yourself in comfort. The combination of zucchini, potatoes, and aromatic herbs creates a cozy hug in a bowl that’s perfect for chilly days.
Make-Ahead Friendly: This soup tastes even better the next day! You can make it in advance and store it for a quick meal later. It’s ideal for meal prep or just to have a comforting dish ready to go.
Kid-Friendly: With its mild flavors and creamy texture, this soup is a hit with kids! It’s a sneaky way to get them to eat their veggies without any fuss.
Great for Leftovers: If you happen to have any leftovers (which is rare in my house!), they store beautifully in the fridge or can be frozen for future enjoyment. It’s like having a tasty meal waiting for you!

Once you try this recipe, I’m sure you’ll find yourself reaching for it again and again. It’s a delicious way to nourish your body and soul!

Storage & Reheating Instructions

Alright, let’s talk about how to store and reheat your delicious Zucchini Potato Herb Soup! You’ll definitely want to save any leftovers because, trust me, it’s just as good (if not better!) the next day.

First, once your soup has cooled down, transfer it to an airtight container. It’ll keep in the fridge for up to five days, so no worries if you can’t finish it all at once! Just make sure the lid is on tight to keep that fresh flavor locked in.

If you want to save it for later, go ahead and freeze it! Pour the cooled soup into freezer-safe containers or even freezer bags (just remember to leave some space for expansion). It’ll last about three months in the freezer. When you’re ready to enjoy it again, just let it thaw overnight in the fridge. Super easy!

Now, for reheating, the stovetop is your best friend. Simply pour the soup into a pot and warm it over medium heat, stirring occasionally. If it seems a bit thick after sitting in the fridge, just add a splash of vegetable broth or water to loosen it up a bit. You want that creamy, comforting texture back!

And there you have it—simple storage and reheating tips to ensure you enjoy every last drop of your Zucchini Potato Herb Soup. Happy cooking and savoring those leftovers!

Zucchini Potato Herb Soup: 5 Comforting Steps to Warmth

Author: Lisa
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A hearty and flavorful soup made with zucchini, potatoes, and herbs.

Instructions

Heat olive oil in a large pot over medium heat.
Add onion and garlic. Sauté until onion is translucent.
Add zucchini and potatoes. Cook for about 5 minutes.
Pour in vegetable broth. Bring to a boil.
Reduce heat and add thyme and basil. Simmer for 20 minutes.
Blend the soup until smooth using an immersion blender.
Season with salt and pepper.
Serve hot, garnished with fresh parsley.

Notes

Store leftovers in an airtight container in the fridge.
This soup can be frozen for later use.
Adjust herbs according to your preference.

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 2g
Sodium: 400mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg

Keywords: Zucchini Potato Herb Soup

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