Creamy Parmesan Zucchini Potato Soup

Zucchini Potato and Parmesan Soup Recipe

Zucchini Potato and Parmesan Soup is a nourishing, easy-to-make dish that combines the delicate flavors of zucchini, the hearty texture of potatoes, and the rich, nutty essence of Parmesan cheese. This soup is ideal for a quick lunch or a light dinner, and it provides a comforting warmth that’s perfect for cooler days. The blend of vegetables and cheese creates a balanced dish that’s both filling and full of flavor.

Recipe Overview

Preparation Time: None specified (usually about 10-15 minutes)
Cooking Time: Approximately 15-20 minutes
Total Time: Approximately 25-35 minutes
Servings: Adjust according to need; typical recipe serves 4-6
Calories per Serving: 208.7 kcal
Category: Vegetable Soup
Keywords: Quick, Easy, < 15 Minutes
Rating: 4 stars based on 1 review

Ingredients

Here’s a breakdown of the ingredients required for making the Zucchini Potato and Parmesan Soup:

1 tablespoon extra virgin olive oil
- Role: Provides a rich base for sautéing the vegetables and imparts a smooth flavor.
1 onion, chopped
- Role: Adds sweetness and depth of flavor.
2 celery ribs, chopped
- Role: Contributes a slight crunch and subtle herbal notes.
3 garlic cloves, minced
- Role: Infuses the soup with a pungent, aromatic flavor.
3 medium zucchini, sliced
- Role: The star ingredient, zucchini adds a fresh, slightly sweet flavor and a tender texture.
1 large potato, peeled and diced
- Role: Adds thickness and a hearty consistency to the soup.
3 cups chicken broth
- Role: Forms the main liquid base, enhancing the soup’s flavor.
1 cup low sodium chicken broth
- Role: Helps control sodium levels while adding more liquid.
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Role: Provides an earthy, slightly minty flavor.
1 cup Parmesan cheese, grated
- Role: Adds a savory, umami element and a creamy texture.
Salt and pepper, to taste
- Role: Enhances overall flavor and balances the taste of the soup.

Nutritional Information (Per Serving)

Calories: 208.7 kcal
Fat: 6.2 g
Saturated Fat: 1.6 g
Cholesterol: 5.9 mg
Sodium: 723.4 mg
Carbohydrates: 25.9 g
Fiber: 3.5 g
Sugar: 13.5 g
Protein: 13.4 g

Step-by-Step Instructions

Follow these detailed instructions to prepare the Zucchini Potato and Parmesan Soup:

1. Preparation of Vegetables

Chop the onion: Peel and finely chop the onion.
Dice the celery: Wash and chop the celery ribs into small pieces.
Mince the garlic: Peel and mince the garlic cloves.
Slice the zucchini: Wash and slice the zucchini into rounds or half-moons.
Peel and dice the potato: Peel the potato and cut it into small cubes.

2. Sautéing the Vegetables

Heat oil: In a large pot, heat the extra virgin olive oil over medium heat.
Add onion, celery, and garlic: Once the oil is hot, add the chopped onion, celery, and minced garlic to the pot.
Cook until translucent: Cover and cook, stirring often, until the onions are translucent and soft, about 5 minutes.

3. Cooking the Soup

Add zucchini and potato: Stir in the sliced zucchini and diced potato, ensuring they are well coated with the oil and other vegetables.
Add broth: Pour in enough chicken broth to barely cover the vegetables.
Season with thyme: Add the fresh thyme (or dried if using).
Bring to a boil: Increase the heat to high and bring the mixture to a boil.
Simmer: Once boiling, reduce the heat to low and simmer the soup, partially covered, for about 15 minutes or until the potatoes are tender.

4. Final Touches

Incorporate milk and cheese: Stir in the evaporated milk and grated Parmesan cheese.
- Note: Be careful not to let the soup boil after adding the milk and cheese to prevent curdling.
Heat through: Continue heating the soup until it is very hot but not boiling.

5. Seasoning and Serving

Season to taste: Add salt and pepper to taste, adjusting as necessary to achieve the desired flavor.
Serve: Ladle the soup into bowls and serve hot, garnished with additional Parmesan cheese or fresh herbs if desired.

Tips for Perfect Zucchini Potato and Parmesan Soup

Use Fresh Ingredients: Fresh zucchini and potatoes will give the best flavor and texture. Avoid using overly mature zucchini as they can be bitter.
Control the Heat: When adding milk and cheese, ensure the soup does not boil to prevent curdling. Keeping the heat low and stirring continuously helps.
Adjust Consistency: If you prefer a thicker soup, you can blend part of the soup using an immersion blender or mash some of the potatoes. Conversely, if you like a thinner soup, add more broth.
Flavor Enhancements: For a richer flavor, consider adding a splash of white wine before adding the broth. You can also add a bay leaf during simmering for extra depth.
Serving Suggestions: Serve the soup with crusty bread or a side salad for a complete meal. A sprinkle of crumbled bacon or a drizzle of truffle oil can elevate the dish.
Storing and Reheating: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a bit of broth or milk if the soup has thickened.

Variations to Explore

Vegetarian Option: Replace the chicken broth with vegetable broth to make this soup vegetarian-friendly.
Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce for a bit of heat.
Herb Substitution: Experiment with other herbs like rosemary or basil for different flavor profiles.
Add Protein: Incorporate cooked chicken or sausage slices for a more substantial soup.

Conclusion

Zucchini Potato and Parmesan Soup is a versatile and hearty dish that’s perfect for any season. The combination of fresh vegetables and creamy cheese creates a comforting and satisfying meal. Whether you’re serving it as a starter or enjoying it as a main course, this soup is sure to delight your taste buds and warm your soul. Enjoy the simplicity and richness of this delightful soup, and feel free to experiment with different ingredients and variations to make it your own!

Bon Appétit!