Sarasota's Broccoli, Zucchini and Potato Soup

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

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.

Ingredients Nutrition


  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. 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. 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. NOTE: Remove the bay leaf before you puree.
  5. Add the remaining broccoli and potatoes and cook another 10 minutes until they get soft.
  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. 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. 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. Drizzle a little olive oil as a garnish.
Most Helpful

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.

PortlandChick November 02, 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.

FrenchBunny September 23, 2009