This is a hearty zucchini Parmesan soup made with fresh zucchini. It’s a hearty and warm soup that will warm you up from the inside out.
Editors Note: Today’s post is a guest post by the wonderful Debra Clark. She writes a great food blog at Bowl-Me-Over.
My name is Debra Clark and I am so excited for the opportunity to guest post on the Healing Tomatoes blog!
I went back and forth about what to make….I wanted to make something that included tomatoes….but I wanted to also make something in a bowl. Since it’s nearly fall and I’m already starting to think about soups and stews.
I decided upon the best of both worlds…a Tomato Tart with a delicious bowl of Zucchini Parmesan Soup! Mmmmm!!!!
Are you a soup person? Does it have to be cold outside to enjoy soup, or do you eat it in the warm summer months? I am from the Central Valley of California. There are not many cold winters here!
Our average winter temperatures rarely get below 60. I usually do not even wear long pants for the entire winter! And I enjoy a great bowl of soup all year long. Soup is good food!
If you haven’t used leeks before, they come with a dark green top, that you remove first.
The best way to handle leeks is to slice the leeks in half and rinse well. They are easy to find in grocery stores and big box stores too.
Leeks grow in the earth and collect dirt and grime between the layers. No worries! Rinse them thoroughly and they are ready to cook. The other veggies you’ll need are zucchini, Yukon gold potatoes, and mushrooms.
This easy fall soup recipe is very easy to make and you will make it often. The recipe is made with simple ingredients.
This recipe is vegetarian but you can always make a vegan potato leek soup that uses vegan dairy products. It’s a simple and delicious way for vegans to enjoy a creamy zucchini soup.
I hope you enjoyed Zucchini Parmesan Soup Recipe! Also check out this Tomato Relish recipe I made. It is a family recipe passed down to me by my great-grandmother and the most delicious appetizer recipe ever! You won’t need ketchup again.
Zucchini is not just good in a warm soup. Try my zucchini gazpacho recipe.
What’s your favorite comforting soup?
Zucchini Parmesan Soup
Ingredients
For the Zucchini Parmesan Soup
- 2 cups leeks sliced in half, cleaned & chopped
- 4 cups zucchini chopped
- 3 cups Yukon Gold potatoes chopped
- 2 cup button mushrooms stems removed & quartered
- ¾ cups vegetable broth
- 3 cups Parmesan cheese freshly grated
- 2 Tbsp butter
- 2 Tbsp olive oil
- ¾ tsp salt
- ½ tsp pepper
- ¼ tsp red pepper flakes
Instructions
- Chop and Clean Vegetables. See Notes for tips
- Slice the zucchini in half and then into one inch pieces.
- Peel the potatoes and chop into one inch pieces also.
- Remove the stems from the mushrooms and quarter them.
- In a large stock pot over medium heat, add the butter & olive oil.
- Add in all of the vegetables
- Season with salt, pepper & red pepper flakes.
- Sauté the veggies, stirring occasionally for about 10 minutes or until they just begin to soften.
- Add in about 3 cups of vegetable stock (just enough to cover the vegetables)
- Increase the heat to medium high and bring to a boil.
- When the potatoes are fork tender, turn off the heat
- Blend and puree the mixture either in a blender or use a submersion blender
- Add in the Parmesan cheese and stir until it is melted.
- Transfer to soup bowls and serve immediately
Notes
Nutrition
Version 1 of this soup
Occasionally, I will revisit previous recipes and do a makeover on them. You probably came to this page based on the photo to the left? However, I decided to re-vamp the recipe and bring you the new version you see above. I think you will like this version just as much.
This looks amazing, I can’t wait to give this a try! YUM!
Thank you, Cindy
What a delicious recipe. It is a treat to get to see a guest blogger and check their site out as well.
Thank you,Sandi. Appreciate the kind words and the support!
Both of these look absolutely amazing. I want the tart, no the soup, not the tart…I can’t pick which one I want more…So I guess I better have both.
Thank you, Michelle.
Decisions decisions! Great problem to have Michelle 😉
This looks perfect for an end of summer/beginning of fall kind of meal.
Both of these sound fantastic!!
Thank you, food hunter. Debra did a great job on the post!
Thanks ladies, you are too kind! 🙂 Seriously though, really loved the opportunity to guest blog and working with Healing Tomato
Wow, talk about perfect for my overflowing garden! Thanks for the recipes! YUM Pinning!
Thank you, Cindy! Overflowing gardens is a beautiful site! Send me pics. 🙂
It was a bountiful visit to the Farmer’s Market that inspired that these recipes for me. Glad you enjoyed it!
I love this! I’m always looking for recipes to use up zucchini, and this year I have an over abundance of cherry tomatoes (I was just asking my husband what in the world I should do with them!). Pinning, and planning to make! Thanks!
Thank you, Jamie! This will be a fun recipe to make!!
Wonderful Jaimie – I hope you really enjoy both recipes!