Zucchini Potato Herb Soup
Use your wonderful garden vegetables and herbs to make this creamy, nutrient-packed zucchini potato herb soup! Blended to your favorite consistency, this aromatic soup features basil, dill, parsley, and even lemon balm to give you a fresh, healthy, comforting meal! Dairy-free too!
Miss Z
6/26/2026
Do you garden or have gardener friends who have more zucchini in the summer than they know what to do with? If so, give this recipe a try! It’s bright, yet warm and comforting, but with an interesting collage of fresh herbs: basil, dill, parsley, and lemon balm, making it extra healthy!
While many of us may have already heard of zucchini basil soup, and no shade to that soup, I enjoy how this variation just adds more of a punch with more herbs and a bit more body via the addition of potatoes. Plus, it’s a creamy soup without heavy cream or milk added to it, perfect for those that are dairy-free or vegan!
The basil, dill, and parsley should be fairly easy to come by in your garden or local grocery store. However, the lemon balm is a bit more unique. It comes from the mint family, though it doesn’t have a mint taste to it, but more of an earthy, lemony taste, just like the name. So it adds that extra zest and freshness to it. However, I’ve never seen it sold at any grocery stores by me, so if you don’t have it growing in your garden or yard, don’t worry about it. The soup will still be delicious, and if you want some extra lemony-goodness, consider adding in a bit more lemon juice at the end.
Here’s the recipe! Enjoy!
This post contains affiliate links, which means I may receive a commission, at no extra cost to you, if you make a purchase through a link.
Prep Time: 10 mins | Cook Time: 20 mins | Serves: 5 bowls
Ingredients
3 zucchinis
3-4 medium potatoes
4 cups / 32 oz low-sodium chicken or vegetable broth
⅓ cup diced onion
¼ cup chopped basil
¼ cup chopped dill
¼ cup chopped parsley
¼ cup chopped lemon balm (optional)
1.5 tsp kosher sea salt (Check Amazon)
1-2 TBSP olive oil
½ lemon, juiced
Pepper to taste
Zucchini Potato Herb Soup
Steps
Mince the onion and dice up the zucchini and potatoes into small cubes.
Heat the olive oil over low heat. Add the onion, zucchini, potatoes, and salt. Cook down at medium heat to soften and release any water for about 10 minutes. Stir every minute or so.
Stir in the broth and bring to a boil. Cook for 10 more minutes.
Stir in the basil, dill, parsley, and lemon balm. Turn off the heat.
With an immersion blender, blend down to your preferred consistency. You can make it completely smooth, or you can leave a bit of texture to it (that’s how I prefer). If you need a good immersion blender, I highly recommend this one from Vitamix! (Check Amazon)
Finally, stir in the lemon juice.
That’s it! Side note, if you are using regular chicken/vegetable broth instead of the low-sodium version, you may want to consider reducing the amount of salt that you put into the soup initially - just in case. It’s always easier to top off your bowl with a little more sea salt than to have the whole batch too salty. May you, your family, and friends enjoy this zucchini potato herb soup recipe!
HealthyRootz
Disclaimer: This site contains Amazon affiliate links, which means I may receive a commission, at no extra cost to you, if you make a purchase through a link.
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