CREAMY ZUCCHINI SOUP
You don't need loads of cream or even a roux to make a creamy zucchini soup. The natural texture of the zucchini flesh whizzes up beautifully to be a silky, creamy texture. It's well worth the extra few minutes to saute onions until golden for the extra flavour it adds. Topping the soup with a pinch of parmesan is a great finishing touch, otherwise try croutons, finely sliced basil or other herb.
Provided by Nagi
Time 30m
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium high heat. Add garlic and onions, and cook for 3 - 4 minutes until they are light golden brown.
- Add zucchinis, broth and water. Bring to a boil, then cover and reduce heat to medium. Optional: Scoop brown foam (scum) off surface every now and then.
- Cook for 15 - 20 minutes or until zucchini is very soft.
- Use a stick blender to whizz until smooth. (Note 1 for blender)
- Stir through cream and milk. Add salt and pepper to taste.
- Ladle into bowls, swirl over a touch of cream if desired, a pinch of shredded parmesan, and more pepper. Serve hot or at room temperature.
Nutrition Facts : ServingSize 512 g, Calories 215 kcal
CREAMY ZUCCHINI SOUP
The easiest and most delicious creamy zucchini soup. Just a handful of ingredients and ready in less than 30 minutes!
Provided by Christie
Categories Soups
Time 30m
Number Of Ingredients 10
Steps:
- In a large saucepan heat olive oil with 1 teaspoon of butter over medium heat. Add the diced onion, about 1/2 tsp of salt, pepper, and dry thyme, Sauté until soft, about 4 minutes or until it gets translucent. Add the garlic and the diced zucchini. Sauté for 4 to 5 minutes, until it the zucchini turns soft and starts releasing its water. Add the remaining salt and try to stir constantly so that all ingredients sauté together and all flavors get mixed.
- If using the wine, add the wine and stir and scrape the bottom of the pan with the wooden spoon. Pour the vegetable broth and bring to a boil. Lower the heat and simmer in low for 15 to 20 minutes. If you prefer a richer flavor you can use Chicken Broth.
- Use an immersion blender and puree the soup until you obtain a smooth consistency. You could also use a regular blender. Please use caution when blending hot liquids as they tend to create heat explosions. Let the hot soup cool for a few minutes off the stove before you place it in the blender. I like to open the little plastic lid on top of the blender and cover it with a kitchen towel. Add the cream cheese and the remaining teaspoon of butter. Stir and mix. Check salt and pepper and adjust seasoning if necessary.
- Ladle soup into a bowl, serve as is or add a dollop of sour cream, a drizzle of extra virgin olive oil or lemon-infused olive oil and add your favorite toppings...Enjoy!
Nutrition Facts : Calories 211 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 14 grams fat, Fiber 4 grams fiber, Protein 8 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 403 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
FAST AND EASY ZUCCHINI SOUP
This is a fast and easy soup that I keep on hand at all times. Great for when an unexpected guest comes over. Inexpensive and freezes well, too. Warms your belly on those chilly days of winter.
Provided by Jilly Bean
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Stir zucchini, water, and chicken bouillon cubes together in a stock pot; bring to a boil. Reduce heat to medium, place a cover on the pot, and simmer the mixture, stirring occasionally, until the zucchini is tender, about 20 minutes.
- Drop cream cheese into the soup; cook and stir until the cheese melts, about 5 minutes.
- Blend the soup with an immersion blender until smooth.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 8.4 g, Cholesterol 62.7 mg, Fat 20.2 g, Fiber 1.6 g, Protein 7.2 g, SaturatedFat 12.5 g, Sodium 2205.4 mg, Sugar 2.7 g
CREAM OF ZUCCHINI SOUP
Make and share this Cream of Zucchini Soup recipe from Food.com.
Provided by breezermom
Categories Onions
Time 40m
Yield 7 1/2 Cups
Number Of Ingredients 9
Steps:
- Saute onion in butter in a large saucepan until tender. Add the zucchini and broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until the zucchini is tender.
- Use an immersion blender to puree the zucchini/onion mix, or place in a blender.
- Return the pureed mixture to the saucepan. Stir in half and half and seasonings. Cook zucchini mixture over medium heat, stirring constantly, until the mixture is thoroughly heated. Ladle soup into individual soup bowls. Sprinkle evenly with shredded Cheddar cheese.
CREAM OF ZUCCHINI SOUP
Steps:
- Heat a large, heavy saucepan over medium heat. Add the butter and avocado oil. After butter has melted, stir in the onion. Cook onion until soft and translucent.
- Stir in the zucchini squash and oregano. Sprinkle lightly with salt (optional) and pepper. Don't overdo the salt as the feta and the stock will also add saltiness.
- Cook the squash until starting to soften, stirring frequently. Add the garlic and cook for about one minute. Pour the stock over.
- Cover the pot, leaving the cover slightly off center to allow steam to vent. Simmer until vegetables are soft, about 25 minutes. Stir in the feta cheese and allow to melt slightly. Puree the soup using an immersion blender, or in batches, using a traditional blender.
- Stir in the heavy whipping cream and simmer a few minutes. Taste and adjust seasoning if desired. Soup may be thinned with additional stock if desired.
Nutrition Facts : Calories 219 kcal, Carbohydrate 9 g, Protein 10 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 240 mg, Fiber 1 g, Sugar 2 g, ServingSize 8 ounces, UnsaturatedFat 6 g
CREAM OF BROCCOLI, SWEET POTATO, AND ZUCCHINI SOUP
This is a lovely creamed soup, thick with veggies and flavor. It is something to serve company with a loaf of homemade bread and a salad. A country inn near us serves a soup similar to this, and has for years attracted people with it. This is the closest to it that I can get. Sometimes I think that this is better. I think the unique flavor is the cumin. It is delicious.
Provided by Mimi in Maine
Categories Yam/Sweet Potato
Time 1h15m
Yield 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Note before you start; the basil, tarragon, and cumin are added to taste--keep tasing till you get it the way you want it.
- Break up the broccoli into flowerettes and simmer alone in another pan; set aside.
- Cover the bottom of a large pot with butter and saute onions till golden, but not brown.
- Add the sweet potato and zucchini.
- Stir till veggies are hot and then cover with the chicken stock.
- Put a colander down into the pot of liquid so that the liquid is up through the holes.
- Measure the stock because this determines how much Creamora to put in (1 teaspoon of Creamora to 1 cup of liquid) and with a whisk, whisk in the Cremora.
- Add the celery seed, nutmeg, basil, tarragon, cumin, salt and pepper.
- Bring to a boil.
- Add the Potato Buds to the colander whisking all the time till it is thick.
- Then gently take out the colaner and stir. You can use more or less depending on the thickness that you like.
- Add the cream for extra richness (or a small can of evaporated milk would also do).
- Then add the broccoli using as much as you like.
- Do not boil this soup.
Nutrition Facts : Calories 243.8, Fat 11.6, SaturatedFat 6.3, Cholesterol 31.7, Sodium 1002.3, Carbohydrate 25.2, Fiber 5.2, Sugar 5.7, Protein 12.3
CURRIED ZUCCHINI SOUP
Provided by Food Network
Categories appetizer
Time 7h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the curry powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds. Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.
- Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the cream. Simmer for 3 minutes. Adjust the seasoning, to taste.
- Pour into a clean container and let cool slightly. Refrigerate until well chilled, 4 to 6 hours.
- To serve, ladle into large cups, garnish with cilantro, and serve with hot pappadums or pita toast. This soup may be served hot or cold.
CREAM OF ZUCCHINI, CARROT AND CUCUMBER SOUP
Delicious curried soup! I clipped this recipe from the Detroit Free Press many years ago. Very easy to make.
Provided by Lisa Fuller
Categories Vegetable
Time 35m
Yield 10 1-cup servings, 10 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large soup pot. Add onions and garlic. Add vegetables, curry, and broth, bring to a boil, then simmer, covered, for 20 minutes.
- Remove from heat. Allow to cool lukewarm. Using a food processor or blender, puree the soup. Return to pot; add cream or milk; heat briefly and serve hot (or chill and serve cold the next day).
Nutrition Facts : Calories 122.8, Fat 10.3, SaturatedFat 6.3, Cholesterol 35.7, Sodium 37, Carbohydrate 7.4, Fiber 1.6, Sugar 3.4, Protein 1.8
CREAM OF ZUCCHINI SOUP
"Zucchini is such a plentiful producer during the summer that I made several batches of this soup and freeze it for the two of us," writes Bernice Morris of Marshfield, Missouri. "It's wonderful when cooler weather sets in."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the zucchini, water, onion, bouillon and seasoned salt. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Cool slightly., In a blender, cover and process soup in batches until pureed. Return all to the pan. Add milk and butter; cook and stir until better is melted. Serve immediately or transfer to a freezer container. May be frozen for up to 3 months.
Nutrition Facts :
CREAM OF ZUCCHINI SOUP
This cream of zucchini soup recipe is a great way to use up your garden zucchini. The potatoes add to the creaminess, while croutons add texture and chives brighten the flavor.
Provided by Jasmine Smith
Categories Healthy Zucchini Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Combine bread cubes and 1 tablespoon oil in a bowl; toss well. Spread in an even layer on a large baking sheet. Bake until golden and crisp, 12 to 15 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium heat. Add shallots; cook, stirring occasionally, until softened, about 3 minutes. Add broth, zucchini, potato and salt; bring to a boil over high heat. Reduce heat to medium-low; simmer, undisturbed, until the vegetables are tender, about 15 minutes.
- Pour the zucchini mixture into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth and silky, about 1 minute. (Use caution when pureeing hot liquids.) Return the mixture to the pot; stir in cream. Ladle the soup into 6 bowls; sprinkle with the croutons and chives.
Nutrition Facts : Calories 179 calories, Carbohydrate 23 g, Cholesterol 12 mg, Fat 9 g, Fiber 3 g, Protein 4 g, SaturatedFat 3 g, Sodium 301 mg, Sugar 6 g
CREAM OF ZUCCHINI SOUP (CREMA DE CALABACITAS)
Posted for the Zaar World Tour-Mexico. From "Mexican Cookery" cookbook. This recipe is a tasty way to use up an over abundance of zucchini from the garden.
Provided by Bayhill
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash zucchini. Cut off stem ends, then cut into large pieces. Place in a saucepan. Add water and a pinch of salt. Bring to a boil. Cover and cook until tender, about 20 minutes. Cool zucchini in cooking liquid.
- Place zucchini, 1 cup cooking liquid and 2 Tablespoons cilantro in a blender; process until pureed.
- Heat butter in a medium saucepan. Add onion. Cook until tender but not browned. Stir in flour. Cook 1 minute. Add pureed zucchini mixture, evaporated milk and chicken broth. Stir to blend. Season with salt if needed. Stir over medium heat until soup comes to a boil.
- Serve at once or chill and serve cold. Garnish each serving with a few whole cilantro leaves.
CREAM OF ZUCCHINI SOUP
This is my grandma's recipe, and one of my all-time favorites. It has such a wonderful flavor--which you really can't guess by looking at the deceptively simple list of ingredients. I have enjoyed serving this at summer tea parties, because it's light and savory, a good complement to scones, fruit salad, and perhaps cheese and fresh vegetables. But it's great for any meal.
Provided by TapestryThreads
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a small skillet, saute onion in butter.
- In a large saucepan, combine boiling water with bouillon cubes.
- Add zucchini, herbs and seasonings, and the sauteed onion, along with the butter. Simmer until zucchini is tender.
- Remove and discard the bay leaf. (Don't forget this step, because if the bay leaf goes through the blender, it will spoil your soup!).
- Remove saucepan from stove and puree soup in blender, a few cups at a time. (Don't fill blender more than half full, and keep the lid on at all times. Hot liquid can be dangerous in a blender! Alternatively, you may be able to blend the soup in the pan by using a hand-held stick blender.).
- Return puree to saucepan and stir in milk. Reheat slightly, but don't boil.
CREAMY ZUCCHINI SOUP
Provided by Monique Gaspais
Categories Soup/Stew Milk/Cream Vegetable Quick & Easy Zucchini Nutmeg Bon Appétit France
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Bring zucchini and broth to boil in heavy medium saucepan. Reduce heat to medium-low, cover and simmer until zucchini is very tender, about 15 minutes.
- Working in batches, puree soup in blender until almost smooth. Return soup to same saucepan. Add cream, nutmeg and cheese; stir over medium heat until warm. Season with salt and pepper.
EASY CREAMY ZUCCHINI SOUP
Steps:
- In a pot set over medium heat, melt the butter.
- Add the onion and garlic and sauté for 5 minutes until soft and translucent.
- Add the zucchini and basil then season with salt and pepper. Cook, stirring regularly, until the zucchini starts to soften.
- Pour in the stock and season with salt and pepper. Allow to simmer for another 10 minutes until the zucchini is soft.
- Transfer to a blender and add the baby spinach.
- Blend until the soup is completely smooth. Pour back into the pot then stir in the cream.
- Simmer for another 5-10 minutes then season with salt and pepper.
- Serve the soup in bowls with a swirl of cream and a spoonful of freshly grated Parmesan cheese.
Nutrition Facts : Calories 128 kcal, Carbohydrate 9 g, Protein 5 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 75 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
CREAM OF ZUCCHINI SOUP
Chopped zucchini combined with chicken broth makes this easy soup recipe a creamy, seasonal delight. For a different take, serve chilled and enjoy!
Provided by My Food and Family
Categories Home
Time 25m
Yield 9 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Bring first 6 ingredients to boil in large saucepan on medium-high heat; simmer on medium-low heat 15 min. or until zucchini is tender.
- Blend cream cheese, sour cream and soup in small batches in blender until smooth. Return to saucepan; cook until heated through, stirring frequently.
- Serve topped with paprika and crushed corn chips.
Nutrition Facts : Calories 170, Fat 13 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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- Combine chicken broth, onion, garlic and zucchini in a large pot over medium heat and bring to a boil.
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5/5 (2)Total Time 30 minsCategory SoupCalories 74 per serving
- Place zucchini, onion, potato, garlic, vegetable broth, and salt and pepper in a medium size saucepan with a lid over medium-high heat.
- Bring to a boil and let it simmer for 20-25 minutes until zucchini and potato are softened and tender.
- Off the heat, using an immersion blender (regular blender or food processor), puree soup until creamy and no chunks remaining.
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- Melt the butter in a large skillet over medium heat. Once the butter has melted, add the sage leaves and reduce the heat to low and brown the butter for about 5 minutes, until it smells nutty and has turned a deep golden color.
- Heat the olive oil and sage in a large skillet over medium heat. Once it’s hot, add the onion, carrot, and garlic and sauté for 3 to 4 minutes.
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CREAMY PARMESAN ZUCCHINI SOUP - A SIMPLE PALATE
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5/5 (5)Category Main Course, SoupCuisine American, ItalianCalories 231 per serving
- In a pot or dutch oven, saute onions and chopped garlic in oil for 3 minutes until soft. Then add chopped zucchini, white beans, thyme sprigs, broth, and generous pinch of salt & black pepper. Cover and simmer for 20-30 minutes - stir occasionally.
- Use a fork or tongs to remove thyme sprigs. Use a hand-immersion blender or high-powered blender and blend soup until consistency is creamy and smooth.
- Stir in fresh parmesan cheese and everything seasoning (optional) - season with salt & black pepper until desired taste. Serve with freshly grated parmesan and enjoy!
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Estimated Reading Time 2 mins
- Prepare the Ingredients. Ingredients (for 4 servings): 3 medium zucchini (1 – 1.2 kg) 2 medium onions (150g) 3 garlic cloves. 2 springs of thyme. 2 Tbsp olive oil.
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- Sautee the Veggies. Peel the garlic and chop it finely. Wash the thyme under cold water and pat it dry. Chop the thyme finely as well. Add the minced garlic and the chopped thyme to the pot and sautee until the garlic is fragrant (for about 1 minute).
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- Start by chopping & cleaning the vegetables. Remove the dark green leaves from the top of the leeks and set aside, slice each leek in half and run them under cold water.*
- Slice the zucchini in half and slice into one-inch pieces. Chop the potatoes into small one-inch pieces - this will help them cook quickly and evenly.
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