Easy Zucchini Soup Food

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.

FAST AND EASY ZUCCHINI SOUP

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.

COURGETTE SOUP (ZUCCHINI SOUP)

Steps:

• Melt butter, over a medium heat, in a large pan. Add the onion and garlic and cook for approx. 5 mins (until lightly golden)
• Add the courgettes, reduce the heat and allow the vegetables to sweat for 10 mins (lid on)
• Add the stock and simmer for 25 mins, until the courgettes are very soft.
• Using a stick blender, whizz until smooth.
• Add the cream (optional) and stir through.
• Delicious served with some freshly grated parmesan.

ZUCCHINI SOUP

Steps:

• Note: There is no need to peel the zucchini for this soup unless yours is jumbo sized, in which case it's possible that the skins are tough and slightly bitter.
• Shred the cheese from a block for best results. Set aside to allow to come down to room temperature. This will allow it to melt and combine into the soup smoothly.
• Melt butter in a soup pot over medium heat. Add onions, cook until softened, about 5 minutes. Add garlic and cook 1 more minute.
• Add diced zucchini and seasonings: (1/4 tsp each of: dried rosemary, thyme, celery salt, kosher salt, pepper, and an optional pinch of cayenne.) Sauté for 5 minutes.
• Peel and rinse the potatoes. Cut them into small pieces of equal size so that they cook evenly and quickly.
• Add diced potatoes, chicken broth, and soy sauce. Bring to a boil, then reduce heat to medium. Skim up any brown foam from the top if needed.
• Let simmer, partially covered, until the vegetables are very fork tender. About 20 minutes.
• Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.

EASY ZUCCHINI SOUP

Steps:

• Wash all zucchini and dice 2 lbs into big chunks and grate 1/4 lbs with a cheese grater. Set aside.
• Preheat a large pan over medium-low heat and once hot add a little bit of olive oil and then stir-fry the sliced almonds in the olive oil until golden brown. Don't stop stirring or you riks the almonds burning.
• Remove the browned sliced almonds from the pan and set aside.
• Add grated zucchini to the same pan and crush garlic cloves into pan as well and then stir fry grated zucchini and crushed garlic until all water evaporates and the zucchini is bright green. Remove the pan from the stove and set aside.
• Add diced zucchini and broth or stock to a large pot and season generously with sea salt and pepper. Bring to a boil and once boiling cover with the lid and reduce heat to low and let simmer for 15 minutes.
• After the 15 minutes are over, blend the zucchini and broth with an immersion blender or stand blender until super smooth. Taste test at this point to see if it needs more seasoning with salt and pepper.
• To serve, add creamy soup to a bowl, add a dollop of crème fraîche and swirl it around, then top with grated zucchini and browned almond slices and enjoy!

THICK AND EASY ZUCCHINI SOUP

Steps:

• Lightly saute zucchini, onions and garlic in a pan over medium heat.
• When half way done, add all spices and 1 can of broth and finish cooking until tender, but firm.
• Blend in blender, adding additional stock as needed, stopping when you have a thick, split pea consistency.
• Enjoy!

ZUCCHINI PARMESAN SOUP WITH RICE

Steps:

• In a large saucepan, saute onion and garlic in oil until tender.
• Add broth and rice and bring to a boil.
• Simmer, covered about 10 minutes, then stir in zucchini, salt and pepper.
• Simmer, uncovered about 15 minutes until zucchini is tender.
• Beat together egg, cheese and parsley and gradually whisk into hot soup.

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.

SAUSAGE ZUCCHINI SOUP

Steps:

• In a large dutch-oven, heat avocado oil over medium-high heat. Add sausage and cook until browned while breaking up the meat with a wooden spoon.
• Add onions, celery, bell pepper, and a pinch of salt. Cook until tender, 5-7 minutes, while stirring frequently. Stir in garlic and cook for 30 seconds or until fragrant.
• Add chicken stock, tomatoes, basil, parsley, and red chili flakes. Season with salt and pepper to taste. Bring to a simmer. Stir in zucchini and orzo. Reduce heat and cook partially covered until tender, 10-12 minutes.
• Serve with fresh basil and Parmesan cheese.

ZUCCHINI SOUP

Steps:

• Dice zucchini into ½ " pieces, do not peel.
• Melt butter in a medium saucepan over medium heat. Add onion and garlic and cook until tender, about 3 minutes. Add zucchini and cook until tender, about 5 minutes more.
• Stir in broth, salt & pepper. Bring to a boil, reduce heat to a simmer, and cover. Cook 10-15 minutes or until the zucchini is very soft.
• Puree soup using a hand blender or immersion blender*. Stir in the cream and simmer 1 minute more.
• Taste and season with salt and pepper. Garnish with sour cream and fresh dill.

ZUCCHINI SOUP

Steps:

• Heat the 1/4 cup olive oil in a large Dutch oven over medium heat. Add the chopped zucchini and onions. Season with salt and pepper and toss to coat. Increase the heat to high and add the water. Bring to a boil and cook for 8 minutes.
• Meanwhile, in a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Working in batches, lay the sliced zucchini in a single layer in the skillet. Cook until golden, about 1 minute per side. Transfer to a plate lined with paper towels. Sprinkle with salt. Continue until all the sliced zucchini is cooked.
• Working in batches, transfer the soup to a blender and blend until smooth. Add salt and pepper to taste, pour into bowls, drizzle with Lemon Oil and top with the fried zucchini.
• Combine the oil and lemon in a blender and blend until smooth. Strain through a fine-mesh sieve set over a liquid measuring cup. Set the lemon oil aside until ready to use. The oil can be stored in an airtight container and refrigerated for up to 3 days.

EASY ZUCCHINI SOUP

Steps:

• Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.

COLD ZUCCHINI SOUP

Steps:

• Gather the ingredients.
• Trim and chop the zucchini, getting rid of the ends. Reserve.
• Heat a medium pot over medium-high heat and add oil, onions, and salt. Cook onions, stirring occasionally until translucent and tender, for about 5 minutes.
• Add zucchini and broth to the onions. Set the heat to high to bring to a boil. Reduce the heat immediately after boiling and maintain a steady simmer until zucchini is very tender, for about 15 minutes.
• Once the zucchini is cooked, turn off the heat. To avoid burns, let the soup cool for at least 20 minutes before blending. Working in batches if necessary, blend soup on high speed until very smooth.
• Transfer pureed soup to a large bowl or sealable container. Cover and chill until cold, for at least 1 hour.
• When ready to serve, stir with cream or yogurt, if using, and add salt and pepper to taste.
• Decorate with fresh cilantro and enjoy.

ZUCCHINI SOUP

Steps:

• In a pot add, onion and zucchini. Put some water until is cover. Season with sea salt and black pepper. Cover with a lid and let to boil aboute 15 minutes on a medium heat.
• Transfer in a blender, add triangle melted cheese and pulse a few time until is smooth and creamy.
• Serve in a deep plate with grated cheddar cheese, chives, basil, a pinch of cayenne pepper and sprinkle with extra virgin olive oil.
• Optional you can serve with croutons.

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.

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.

ZUCCHINI AND POTATO SOUP

Steps:

• Add all of the ingredients, except for the stock and parsley to a large saucepan, and cook for 5 minutes on medium heat, stirring regularly.
• Add the stock, and simmer until the veggies are tender. This will take 12-15 minutes.
• Add the parsley, and blend the soup until smooth.
• Check the seasoning is to your liking, and serve with a garnish of your choice.

THICK AND EASY ZUCCHINI SOUP

Steps:

• 1. Lightly saute zucchini, onions and garlic in a pan over medium heat.
• 2. When half way done, add all spices and 1/2 of broth (8oz) and finish cooking until tender, but firm reserving the remaining half of broth to the side.
• 3. Blend in blender (or with stick /immersion blender), adding additional stock as needed, stopping when you have a thick, split pea consistency. Enjoy!!