Zucchini Herb Soup

Cuisinart original

A great way to use up that surplus of summer garden zucchini –
serve cold or warm!


Makes about 7 cups


2          medium leeks, white and light green parts, cut into 1-inch pieces

1          medium celery stalk, cut into 1-inch pieces

1          tablespoon unsalted butter or olive oil

4          medium zucchini (about 2 pounds), sliced

8          ounces white (waxy) potato, peeled and cut into 2-inch pieces

1½       teaspoons kosher salt, divided

½         teaspoon freshly ground black pepper

½         cup dry white wine

2¾       cups chicken broth low sodium

2          tablespoons fresh mint leaves (about 10 to 12 medium leaves)

2          tablespoons fresh basil leaves (about 14 to 15 large leaves)

¼         cup heavy cream (optional)

Nutritional information

Nutritional information per serving (about 1 cup):

Calories 93 (19% from fat) • carb. 14g • sugars 5g • pro. 3g • fat 2g • sat. fat 1g

• chol. 4mg • sod. 718mg • calc. 44mg • fiber 3g


Put the leeks and celery into the chopping cup. Select Speed 5 and process to chop, about 8 seconds.

Put the butter in a medium stockpot over medium heat. Once the butter melts, add the leeks and celery. Stir over medium heat until vegetables soften, about 8 to 10 minutes.

When vegetables are soft, add the zucchini and potato and 1 teaspoon of the salt and the pepper, and stir ingredients together until well coated. Once coated, add the white wine. Simmer until wine is just about evaporated. Add the broth and increase the heat to bring mixture to a boil. Once the soup comes to a boil, reduce the heat in order to maintain a simmer. Simmer until all vegetables are tender, about 15 minutes.

When all vegetables are tender, add the fresh herbs.  Blend soup on Speed 5 with the blending shaft, using an up-and-down motion until smooth, about 1 to 2 minutes. To help facilitate blending, tilt pot to one side, away from you, so the protective guard of the blade is completely submerged. Blend until mixture is completely puréed.

If using cream, add at the very end of blending: Stir in cream and simmer soup for an additional 5 to 10 minutes before seasoning. If not adding cream, taste and adjust seasoning with remaining salt as desired.