Chunky Zucchini Soup

There was a light at the end of our zucchini tunnel. Our garden had stopped spewing monster-sized zucchini and we were down to just 4 zucchinis. And then one of our dear neighbors left a bag of the largest zucchinis I have ever seen.

Back to square 1, which means another zucchini recipe for you this week. And while temperatures in the 60’s might not feel cold to most people, after a week in the triple digits, I want to bundle up and make soup. Here’s what I’m making:

Chunky Zucchini Soup


  • 2 tablespoons margarine
  • 2 onions, chopped
  • 2 potatoes, peeled and diced
  • 8 zucchinis, chopped
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon ground white pepper
  • 4 cups chicken broth
  • 1 cup whole milk
  • 1/4 cup dry potato flakes
  • 1 tablespoon soy sauce
  • 4 tablespoons chopped fresh dill weed (or dried)


  1. In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 7 minutes.
  2. In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15-20 minutes.
  3. (If you want a creamy soup, you can throw everything into a food processor or blender before the next step) Add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Enjoy!

Recipe and photo courtesy of

Ingredients: Zucchini

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