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    You are in: Home / Recipes / Sarasota's Broccoli, Zucchini and Potato Soup Recipe
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    Sarasota's Broccoli, Zucchini and Potato Soup

    Sarasota's Broccoli, Zucchini and Potato Soup. Photo by FrenchBunny

    1/2 Photos of Sarasota's Broccoli, Zucchini and Potato Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    SarasotaCook's Note:

    A few things to chop, but well worth the taste. Fresh flavors, rich, but no cream. Herbs and fresh vegetables give this all it needs. The cheese and potatoes gives it a little creamy texture and then I love to finish it topped with a roasted tomato in bread crumbs. It just seems to make it perfect. A nice slice of fresh bread, any kind you have. Some good bread sticks would be wonderful. Now I like to make my own, but honestly I don't always have time. A nice short cut ... Pillsbury bread sticks, but make a mix of melted butter, garlic, dried Italian seasoning and brush after you twist them up. Then sprinkle on Parmesan cheese. If you bake these on parchment paper or foil sprayed with Pam ... no clean up. They are easy quick and simple.

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    Serves: 8-10


    large b ...

    Units: US | Metric


    • 4 tomatoes, slices
    • 1/4 cup italian dried breadcrumbs
    • 1 tablespoon olive oil
    • olive oil to drizzle over the soup


    1. 1
      The Start -- In a large pot, add the olive oil and heat to medium. Add the onion, garlic and leeks and cook until slightly soft, just 3-4 minutes.
    2. 2
      Veggies -- Add the potatoes, zucchini and broccoli and cook just 1-2 minutes and then add the broth. Add the bay leaf and cook until the vegetables are soft. About 20 minutes. Don't forget to keep that cup of broccoli and potato to finish off the soup.
    3. 3
      Puree -- Now I like to use my immersion blender, but you can also use a regular blender. You want to blend the soup until the mix is well pureed. Mix until you get a creamy and a smooth texture.
    4. 4
      NOTE: Remove the bay leaf before you puree.
    5. 5
      Add the remaining broccoli and potatoes and cook another 10 minutes until they get soft.
    6. 6
      Finishing -- Once the final broccoli and potatoes are soft add the herbs, and any seasoning like the salt and pepper along with the cheese and just heat up. This isn't a thick chowder but a nice creamy soup. It is really good and light with tons of flavor.
    7. 7
      NOTE: If you like it thicker, you can mix a little corn starch with some water to make a slurry and then add to the soup (just 1 tablespoon of each) and bring the soup to medium boil and it will thicken. For me -- I don't think it needs any thickening. But you can add that if you want.
    8. 8
      My touch -- I love to serve this with a tomato I just roasted in the oven topped with olive oil and bread crumbs. Simply on a piece of foil. 10 minutes as the soup was finishing up. It is just the perfect finish. I used just a light drizzle of olive oil and then dredged in Italian dried bread crumbs. Roast at 425F for 10 minutes is all.
    9. 9
      Drizzle a little olive oil as a garnish.

    Ratings & Reviews:

    • on November 02, 2009


      This was so delicious! I followed exactly except used dried herbs. I even gave some to my baby (before adding parmesan and salt) and he loved it.

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    • on September 23, 2009


      Yummy stuff Sarasota. We really enjoyed this soup. I made the soup basically as written except maybe just a little less of some veggies case mine were huge. I thought the leeks were on steroids. I used chicken broth and I love to use the immersion blender. So much quicker and easier I find. I found the soup to be really thick after it was pureed, it sure didn't need any thickener. Flavors were exceptional. Thanks so much for your post of this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sarasota's Broccoli, Zucchini and Potato Soup

    Serving Size: 1 (450 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 324.5
    Calories from Fat 106
    Total Fat 11.8 g
    Saturated Fat 5.6 g
    Cholesterol 29.4 mg
    Sodium 1204.4 mg
    Total Carbohydrate 37.7 g
    Dietary Fiber 6.9 g
    Sugars 7.4 g
    Protein 19.6 g

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