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The Little Kitchen

Quick and easy recipes you can make for your family and friends. Published by Julie Tran Deily

Zucchini and Potato Tomato Soup

Julie Deily · 44 Comments

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Zucchini and Potato Tomato Soup

I love simple recipes. And even more I love simple recipes that are comforting that are not too heavy. This past weekend, we ate sooooo much good food. I hung with a dear friend, Sandy who just happened to be in town, and we celebrated my sister's birthday which was actually last month. Sunday night rolled around and we just wanted something light for dinner. I said what about soup and salad? Curtis answered back, I like Progresso soup so can you make something similar to one of their soups?

I love vegetables soups with potatoes so I answered back with this…turned out great and I proceeded to eat soup and salad for lunch for the next two days. I wish I still had some left!

By the way, I'm making a stir fry recipe live on a Google+ hangout tomorrow, you can catch it even if you're not on Google+. The video will appear here at 5PM EST tomorrow (Thursday). But if you can't catch it, I will be sharing the healthy stir fry recipe here on the blog as well at the video. Eeeeekkk I'm so serious when I say I'm really nervous!

Zucchini and Potato Tomato Soup

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Zucchini and Potato Tomato Soup
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Zucchini and Potato Tomato Soup Recipe

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 to 6

Ingredients

  • 1 Tablespoon olive oil
  • 1/2 white onion, diced (about 1/4 cup)
  • 3 medium sized potatoes, I used Russets, diced (about 2 1/2 to 3 cups)
  • 2 zucchinis, quartered and then chopped (about 2 cups)
  • 14- ounce can of diced tomatoes, undrained
  • 1 to 2 Tablespoons chopped Italian parsley
  • 2 15 oz cans of low sodium chicken broth
  • 1/4 to 1/2 teaspoon dried thyme
  • 1 cup frozen or fresh corn
  • salt & pepper

Instructions

  • In a large Dutch oven, heat olive oil on medium high heat. Add onions and zucchini, cook for about 2 to 3 minutes. Then add potatoes and cook for about 2 to 3 minutes (lower heat if needed), be sure to stir constantly so the potatoes don't stick to the bottom of the pot.
  • Add tomatoes (undrained) and a dash of parsley and the thyme. Cook for about 3 to 4 minutes stirring constantly. Add chicken broth and bring to a boil. Lower heat to a simmer. Add corn and mix thoroughly. Season with salt and pepper to taste and allow to simmer for 15 to 25 minutes or until the potatoes are cooked to your liking.
  • Serve garnished with parsley.

Notes

Note: Make it vegetarian by using vegetable instead of chicken broth.
Zucchini and Potato Tomato Soup
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Julie of The Little Kitchen

Hi, I'm Julie!

Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.

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    1. Kara says

      This is really good! I ended up adding yellow squash, rosemary, black beans, and tuna to it and it tasted even better (surprisingly). I put everything in a food processor and then add a can of tuna after.

      Reply

    2. Jackie Medows says

      I just made this!  I didn’t have tomato sauce so I substituted a jar of mild salsa. Yummy in my tummy!!!  Thanks for warming my soul on a brisk fall day in Chicago 

      Reply

    3. Tiffany says

      This recipe can up when I was searching for soup to use my garden produce.  I used zucchini and crockneck squash fire-roasted tomatoes, added carrots & green beans, and left out the corn.  It was delicious!  My husband doesn’t “like” vegetables and he had two bowls himself!   This is absolutely a keeper!!

      Reply

    4. leslie glass says

      I made this soup tonight for dinner and my family loved it. It is a light, hearty soup. We had ours over egg noodles. I am a fan now so I’ll be making a lot more of your mouthwatering recipes. Thank you. I’ll leave a message when I try a new meal and thanks again for sharing..

      Reply

    6. Helene says

      I discovered you because I watched you on How to Successfully Monetize Your Blog. You were great and thanks for all the info.

      When you have a moment would you tell me if you shoot with a macro lens or a 50mm lens?

      Like your work, I am a new follower!!

      Reply

    10. Jennifer The Quirky Momma says

      I made this for dinner last night and it was delicious. I made a couple additions, I used Paula Deen’s house seasoning (pepper, salt, garlic powder) chicken stock and the men in the house insisted on a side of bacon. I served it with the bacon (on the side), Southern style biscuits and chicken for the little ones. I also made your lemon mini-bundt cakes–they didn’t last. My youngest son ate 5 by himself!

      Reply

    28. Joanne @ Fifteen Spatulas says

      I love how healthy and filling this looks. I’m going to make some today. I’m going to be eating so healthy this week after all the stuff I’ve been eating over the last few days!

      PS excited for your hangout today! You’ll do great.

      Reply

    31. Terri C says

      Oh I’m making this tonight! I have zucchini ! This sounds wonderful and lo cal. Can’t wait to watch you. You’ll done a wonderful job!

      Reply

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