This Zucchini Fresh Oregano Soup is so warm and comforting!

You should totally make zucchini soup with your garden zucchini! And if you have an herb garden with fresh oregano growing too then you’re all set to make this Zucchini Fresh Oregano Soup recipe! This is a nice summer soup recipe since zucchini is very easy to find, and it’s almost always found at a good price. Plus, you may be lucky enough to have neighbors who gift you some of their garden zucchini too.

Ingredients needed to make Zucchini Soup:

• unsalted butter
• extra virgin olive oil
• onion
• zucchini
• chicken or vegetable broth
• fresh oregano
• salt and freshly ground black pepper
• half and half cream

How to make Zucchini Fresh Oregano Soup:

The complete recipe is at the end of this post.

1. In a 3-quart saucepan, heat the butter and oil. Add the onion and sauté over low heat, stirring occasionally, until translucent. Add the zucchini and continue sautéing for 2 minutes.
2. Add the broth and 2 tablespoons oregano, and bring to simmer. Cover and cook for 30 minutes, or until tender.
3. For a coarse texture, pulse the soup in a food processor fitted with the steel blade. For a finer texture, purée in a blender.

Return the soup to the saucepan to heat up again. Add salt and pepper. Stir in the half and half. Taste for seasoning. You may wish to add more salt, if you think it needs it.

Garnish individual bowls with a sprinkle of fresh oregano. This is a puréed soup with a little bit of cream mixed in. If you want it to be more chunky, don’t process it too long in your food processor.

Adding croutons is a good idea too! Enjoy!

Summer Soup Idea!

In the summertime, you can serve this soup chilled rather than hot. Don’t add the half and half. Chill after processing and serve with a dollop of nonfat plain yogurt. Chilled zucchini soup is delicious!

The Best Soup Recipes:

• Sweet Corn Soup
• Bean and Sausage Soup
• Sausage Tortellini Soup
• Herbed Tomato Soup
• Chicken Tortilla Soup

Print

Zucchini Fresh Oregano Soup

What a great summer soup recipe!

Course Soup

Cuisine American

Keyword oregano, zucchini

Prep Time 25 minutes

Cook Time 45 minutes

Total Time 1 hour 10 minutes

Servings 6 servings

Calories 123kcal

Author RecipeGirl.com (shared from the cookbook: Cuisine of California)

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 1¾ pounds zucchini, sliced
• 3½ cups chicken or vegetable broth
• 2 tablespoons finely chopped fresh oregano (plus a little more, for garnish)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ cup half and half cream

Instructions

• In a 3-quart saucepan, heat the butter and oil. Add onion and sauté over low heat, stirring occasionally, until translucent. Add the zucchini and continue sautéing for 2 minutes.
• Add the broth and 2 tablespoons oregano and bring to a simmer. Cover and cook for 30 minutes, or until tender.
• For a coarse texture, pulse the soup in a food processor fitted with the steel blade. For a fine texture, puree in a blender.
• Return the soup to the saucepan to heat up again. Add salt and pepper. Add the half and half. Taste for any additional needed seasoning. Garnish with a little bit of oregano and serve.

Notes

• In the summertime, you can serve this soup chilled rather than hot. Don't add the half and half. Chill after processing and serve with a dollop of nonfat plain yogurt.
• If preparing this recipe as GLUTEN FREE, just be sure to use a brand of broth that is designated as GF.
• This recipe makes 6 cups or 4 bowls of soup.

Nutrition

Serving: 1serving | Calories: 123kcal | Carbohydrates: 9g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 727mg | Potassium: 447mg | Fiber: 2g | Sugar: 6g | Vitamin A: 485IU | Vitamin C: 25mg | Calcium: 81mg | Iron: 1mg

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