Creamy Zucchini Basil Soup Food

CREAM OF ZUCCHINI SOUP

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.

QUICK CREAMY ZUCCHINI SOUP

Steps:

• Stir zucchini, water, salt, and basil together in a pot; bring to a boil, reduce heat to medium-low, and simmer until zucchini is tender, about 15 minutes.
• Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Puree in batches.
• Whisk warm milk, flour, and salt together in a bowl until smooth.
• Melt butter in a skillet over medium heat. Cook and stir onion in melted butter until translucent, 5 to 7 minutes. Pour pureed zucchini and milk mixture into the skillet; bring to a boil while stirring continually. Season with pepper.

CREAMY ZUCCHINI SOUP

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.

CREAMED ZUCCHINI WITH GARLIC & BASIL

Steps:

• Grate the zucchini by hand with a box grater or in a food processor fitted with the shredding disk. Wrap the shredded zucchini in a clean kitchen towel and wring out as much excess water as possible. Repeat a few times, replacing the towel if necessary.
• Melt the butter in a large skillet over medium-high heat. Add the shredded zucchini and garlic and cook, stirring frequently, until the zucchini is tender, about 6 minutes. Turn the heat down to low; add the heavy cream, salt, pepper and basil and simmer until the cream is absorbed. Taste and adjust seasoning if necessary. Serve warm.
• Make Ahead Instructions: The whole recipe ahead of time. Just cover and refrigerate. You can reheat it in the microwave right before serving.

ZUCCHINI-BASIL SOUP

Steps:

• Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
• Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).
• Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
• Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.

CREAMY ZUCCHINI-BASIL SOUP

Steps:

• In a saucepan, heat the oil and onion over medium-high heat. When hot, add the zucchini and sauté until the vegetables are soft. Set aside and let cool for 5 minutes.
• Place the zucchini and onion, bone broth, basil, garlic, salt, and pepper in a food processor. Blend until combined. Add the olive oil and pulse until combined. Return the soup to the saucepan and reheat. Divide soup between two bowls and serve.

ZUCCHINI SOUP I

Steps:

• In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
• In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
• When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.

ZUCCHINI BASIL SOUP

Steps:

• Heat half the olive oil in a medium skillet over medium-low heat. Add the garlic, zucchini and celery and salt, and cook stirring occasionally until just tender (about 5 minutes). Remove the saucepan from the heat.
• Place the cooked zucchini and celery in the jar of a high speed blender along with the water, basil leaves, lemon peel, pumpkin seeds, hemp seeds and the rest of the olive oil. Puree the soup on high until very smooth. Pass through a strainer into a large bowl if desired for a smoother result. Refrigerate covered for at least 2-3 hours, until thoroughly chilled.
• Season the soup with salt and pepper to taste. Pour into bowls and top with julienned zucchini, basil leaves, hemp seeds, pumpkin seeds and an extra drizzle of olive oil before serving chilled.

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.

CREAM OF BASIL SOUP

Steps:

• In a saucepan, simmer broth and basil, uncovered, for 15 minutes. In another saucepan, melt butter. Stir in flour and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; gradually stir in broth and sour cream (do not boil).

ZUCCHINI AND BASIL SOUP

Steps:

• Sauté the onion in a large (preferably non-stick) pan over a gentle heat until softened but not browned; add the potatoes and cover and cook over a gentle heat.
• Cut the ends from the zucchinis and cut into thick slices; add to the pan and add salt and freshly ground pepper to taste and cook, covered, for about 5 minutes, stirring occasionally.
• Add the vegetable stock and bring to the boil; simmer, covered, for about 10 minutes or until the zucchini is very tender.
• Stir in the basil and the garlic and simmer for another 5 minutes.
• Remove from the heat and cool slightly; then blend the soup in a blender or food processor. An immersion blender is undoubtedly the easiest way to do this.
• Reheat the blended soup and stir in the lemon juice.
• Serve with a dollop of cream or Greek yoghurt and a sprinkling of finely chopped parsley, shredded basil or a thin slice of lime in each bowl.
• NOTES: If you don't like lemon, this can be omitted. I really recommend using Greek yoghurt rather than cream; it's just so deliciously creamy! When making this soup, I've used my Vegetable Stock Recipe #135453.

CREAMY ZUCCHINI SOUP

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!

BASIL ZUCCHINI SOUP

Steps:

• Slice the white and light green parts of the leek into rings. Rinse well, drain, and let dry.
• Heat a drizzle of olive oil in a small skillet over medium-low heat. Add the leeks and a pinch of salt and cook until very soft, 5 to 8 minutes. Taste one, the leeks should be a bit translucent and should not have a bitter taste. Stir in the garlic and cook for another 30 seconds. Remove from the heat.
• In a blender, combine the leek mixture with the zucchini, hemp seeds, lemon juice, miso, water and a few grinds of pepper and blend until smooth. Add the basil and blend again. Taste and adjust seasonings, adding more lemon for brightness and salt to taste. Add more water if you prefer a thinner consistency.
• Make the garlic croutons:
• Preheat the oven to 350°F and line a baking sheet with parchment paper. On the baking sheet, toss the croutons with the garlic and a drizzle of olive oil. Bake until crisp, about 8 minutes.
• Serve the soup at room temperature, or lightly chilled, with the garlic croutons and a drizzle of olive oil.

CHILLED ZUCCHINI BASIL SOUP

Steps:

• In a skillet over medium-low heat, heat half the olive oil and add 1 minced clove garlic, 2 thinly sliced zucchini, and 1 sliced stalk celery. Add ¼ teaspoon sea salt.
• Cook, stirring occasionally, until tender for about 5 minutes.
• In a jar of a high-speed blender, add the cooked vegetables, 1 ½ cups filtered water, 8-10 basil leaves, 1 strip lemon peel, ¼ cup raw pumpkin seeds, and ½ tablespoon hemp seeds.
• Blend on high until smooth.
• Cover and refrigerate for 2-3 hours.
• Season with salt and black pepper to taste and serve with toppings of choice.

ZUCCHINI SOUP RECIPE

Steps:

• Heat 3 tablespoons oil over medium high heat in a large heavy Dutch oven. Add onion and salt and cook, stirring often until the onions are starting to brown, 6 to 8 minutes. Add in garlic, and cook, stirring until fragrant but not burning, about 1 minute.
• Add in white wine, increase heat to high and bring to a simmer. Cook until most of the liquid has evaporated, about 90 seconds. Add in broth and sliced zucchini, cover and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally until the zucchini is very tender, about 8 to 10minutes.
• Transfer half of the soup to a large blender. Use caution when blending hot liquids! Puree until creamy and smooth, about 20 seconds. Transfer to another pot or bowl. Repeat by pureeing the remaining zucchini mixture. Alternatively puree with an immersion blender.
• Whisk yogurt into the zucchini soup along with 1 tablespoon dill and basil.
• Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add corn and finely diced zucchini and cook, stirring often until the zucchini and corn is tender, 3 to 5 minutes. Stir in scallion, and remove the skillet from the heat.
• Ladle the soup into bowls. Drizzle with additional oil and top with several spoonfuls of the topping. Add on additional dill and basil and sprinkle with pepper and serve.

ZUCCHINI AND BASIL SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potatoes, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes.
• Add the zucchini, bring back to a simmer and cook until tender, about 10 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir the basil into the soup and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
• Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
• Serve hot and garnish with a sprinkle of almonds, basil leaves and a drizzle of oil.

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.

CREAMY ZUCCHINI BASIL SOUP

Steps:

• Heat the oil in a medium saucepan or Dutch oven over medium-low heat, then add the onion and garlic. Cook for 5 minutes, stirring occasionally. Add the zucchini, red pepper flakes, and a pinch of salt, and cook 5 minutes more. Add the water and simmer until the zucchini is tender, around 15-20 minutes.
• Transfer half the zucchini mixture to a blender, add half the basil, and puree until smooth, and transfer to a large bowl. Repeat with the other half of the zucchini mixture and basil. (Or, if you have an immersion blender, you can add the basil to the zucchini mixture and puree the whole thing right in the pot.) Season to taste with salt and pepper, and serve with a drizzle of olive oil over the top.