• Cooking Time: 25 minutes
  • Servings: 10 to 12 servings
  • Preparation Time:


I got this recipe from one of Art Smith's cookbooks. (was Oprah's personal chef at one point) It is a great, hearty summer soup when the zucchini grows like crazy.

Hope you like it.


  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2 celery ribs, finely chopped
  • 3 garlic cloves, minced
  • 3 medium zucchini, scrubbed but unpeeled, cut into 1/2-inch cubes (1 cup)
  • 1 medium Yukon Gold potato, peeled and cut into 1/2-inch cubes (1 cup)
  • 3 cups Chicken Broth or low sodium canned broth, as needed
  • 1 sprig of fresh thyme
  • 1 cup evaporated skim milk
  • 3 tablespoons freshly grated Parmesan cheese, plus additional for serving
  • Salt and freshly ground black pepper
  • Chopped fresh thyme, for garnish.


  • Heat the oil in a large pot over medium heat.
  • Add the onion, celery and garlic, and cover.
  • Cook, stirring often, until the onions are translucent, about 5 minutes.
  • Stir in the zucchini and potato.
  • Add enough broth to barely cover the vegetables.
  • Add the thyme and bring to a boil over high heat.
  • Reduce the heat to low.
  • Simmer, partially covered, until the potato is tender, about 15 minutes.
  • Stir in the evaporated milk and cheese.
  • Heat until very hot, but do not boil, or the soup will curdle.
  • Season to taste with salt and pepper.
  • Ladle into soup bowls, and sprinkle each serving with thyme.
  • Pass extra Parmesan cheese on the side. Serve hot.

© 2006-2017 BakeSpace, Inc. All Rights Reserved