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Zucchini Soup with Feta

This Zucchini Soup with feta cheese and gold potatoes is creamy and loaded with vegetables. The addition of tangy feta cheese adds delicious flavor. This will be your favorite summer and fall soup!

zucchini soup 2 Zucchini Soup with Feta

Best Zucchini Soup

If you have an abundance of zucchini in your garden or kitchen, and you are looking for a recipe beyond just muffins, bread, or fritters, you have to try this soup. It’s my favorite summer soup at the moment, and I have a feeling I will be making it this fall as well. It’s very tasty! Packed with zucchini and potatoes and served with creamy and tangy feta cheese, this soup is a real winner!

If you don’t like the pure style of soups, but prefer chunky style, this soup is for you! You can skip the cream to keep it lighter or add croutons for crunch. Either way, this recipe is bound to become a hit!

Ingredients:

  • butter and olive oil: my favorite combo for sauteing veggies
  • onion: yellow or white
  • potatoes: I used Yukon Gold, for their creamy texture
  • garlic: I used fresh, minced
  • bouillon cube: I prefer this to vegetable stock
  • zucchini
  • herbs: dill and thyme
  • heavy cream or half and half
  • feta cheese: I cubed a block of cheese but crumbles will work too
  • salt and pepper

zucchini soup ingredients 1 Zucchini Soup with Feta

How to make Zucchini Soup?

  • Start by heating up oil and butter in a soup pot.
  • Add chopped onion and saute until it starts to turn golden
  • Add potatoes and garlic, stir in. Saute for 4 to 5 minutes.

zucchini soup step 1 and 2 Zucchini Soup with Feta

  • Add bouillon cube and water and stir in well. Bring mixture to a simmer, stir often to make sure the cube dissolved.
  • When potatoes are fork-tender, add zucchini and herbs. Stir in.
  • Cook until zucchini is soft, about 6 to 7 minutes.

zucchini soup step 3 and 4 Zucchini Soup with Feta

  • Remove soup from heat.
  • Add cream and half of feta cheese.
  • Season with salt and pepper.
  • Serve with more feta.

zucchini soup step 5 and 6 Zucchini Soup with Feta

How to cut zucchini for soup?

For this recipe, I cut the zucchini into 1/2″ thick disks, then each one into 4 or 6 pieces, all about 1/2″ in size. I cut the potatoes the same way.

Storing leftovers:

Any leftovers should be stored in a container with a lid, in the fridge, for up to 4 days. Simply reheat in a pot or in the microwave.

Variations:

  • add protein: cook chicken first, before onion, and remove onto a plate. Add before cream to reheat. You can also add beans to keep it vegetarian!
  • make it spicy: add jalapeno peppers and crushed red pepper flakes!
  • low-carb: skip potatoes and use cauliflower, cut into small florets
  • vegan: skip the cream and use coconut milk or nut milk of your choice
  • no feta? Add a dollop of sour cream just before serving!

zucchini soup 1 Zucchini Soup with Feta

More soup recipes:

For more recipes like this one, feel free to browse our Soup category.

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zucchini soup 2 150x150 Zucchini Soup with Feta

Zucchini Soup with Feta

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

This Zucchini Soup with feta cheese and potatoes is creamy and loaded with vegetables. The addition of tangy feta cheese adds delicious flavor. This will be your favorite summer and fall soup!

Course: Soup

Cuisine: American

Keyword: zucchini soup

Servings: 4 servings

Calories: 391 kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • ½ medium yellow onion
  • 2 garlic cloves
  • 4 yukon gold potatoes
  • 2 medium zucchini
  • 1 bouillon cube vegetable or chicken
  • 5 cups water
  • 1 teaspoon dried dill
  • ½ teaspoon dried thyme
  • ½ cup heavy cream or half and half
  • ¾ cup cubed feta cheese
  • salt and pepper to taste

Instructions

  1. Chop onion and mince garlic.

  2. Wash zucchini if you are leaving the skin on. Cut it into 1/2″ cubes. See notes.

  3. Peel potatoes and cut into same size cubes as zucchini.

  4. Heat up oil and butter in a soup pot. I used a 5 quart Dutch oven.

  5. Add onion and saute until it starts to turn golden. Stir often.

  6. Add potatoes and garlic, stir in. Saute for 4 to 5 minutes, stirring often.

  7. Add bouillon cube and water and stir in well. Bring mixture to a boil, stir often to make sure the cube dissolved.

  8. When potatoes are fork-tender, add zucchini and herbs. Stir in.

  9. Cook until zucchini is soft, about 6 to 7 minutes.

  10. Remove soup from heat.

  11. Add cream and half of feta cheese. Stir in.

  12. Season with salt and pepper.

  13. Serve with more feta.

Recipe Notes

  • I cut the zucchini into 1/2″ thick disks, then each one into 4 or 6 pieces, all about 1/2″ in size.
  • To add protein: cook the chicken first, before onion, and remove onto a plate. Add before cream to reheat. You can also add beans to keep it vegetarian!
  • For a low-carb version: skip potatoes and use cauliflower, cut into small florets.
  • If you don’t have feta, add a dollop of sour cream just before serving.
  • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.

Nutrition Facts

Zucchini Soup with Feta

Amount Per Serving

Calories 391 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 13g81%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 73mg24%

Sodium 600mg26%

Potassium 1052mg30%

Carbohydrates 37g12%

Fiber 5g21%

Sugar 6g7%

Protein 10g20%

Vitamin A 863IU17%

Vitamin C 53mg64%

Calcium 217mg22%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.


Source

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