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
THICK AND EASY ZUCCHINI SOUP
This is my spin on a quick, easy, healthy version of zucchini soup a friend of ours served at a party. This is a nice, thick soup -- much like a split pea in consistency. Mediterranean flavor.
Provided by Mommy Diva
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
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!
EASY ZUCCHINI SOUP
This creamy (but cream-free!) soup is a great addition to any meal. It's quick and easy, you will have your guests thinking that you have been cooking all day!
Provided by Julia L
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 25m
Yield 5
Number Of Ingredients 5
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.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 6.8 g, Cholesterol 50.9 mg, Fat 19 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 11.7 g, Sodium 1021.5 mg, Sugar 3.6 g
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
ZUCCHINI PARMESAN SOUP WITH RICE
Make and share this Zucchini Parmesan Soup With Rice recipe from Food.com.
Provided by Marie
Categories Long Grain Rice
Time 50m
Yield 7 cups
Number Of Ingredients 10
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.
Nutrition Facts : Calories 94.8, Fat 4.3, SaturatedFat 1.2, Cholesterol 28.5, Sodium 579.4, Carbohydrate 7.4, Fiber 0.6, Sugar 1.9, Protein 6.1
THICK AND EASY ZUCCHINI SOUP
This is my spin on a quick, easy, healthy version of zucchini soup a friend of ours served at a party. This is a nice, thick soup -- much like a split pea in consistency. Mediterranean flavor ~ some might say with a kick depending on your spice levels...we like spice so we find this flavorful, but mild. :)
Provided by Michelle Waco
Categories Other Soups
Time 30m
Number Of Ingredients 9
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!!
ZUCCHINI SOUP
A simple soup, quick and easy. Also is a healthy and flavour soup...
Provided by marcedvr
Time 30m
Yield Serves 2
Number Of Ingredients 0
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-BASIL SOUP
Provided by Shelley Wiseman
Categories Soup/Stew Blender Food Processor Herb Appetizer Vegetarian Lunch Basil Squash Zucchini Summer Healthy Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
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.
More about "easy zucchini soup food"
SILKY ZUCCHINI SOUP RECIPE - GRANT ACHATZ | FOOD & WINE
From foodandwine.com
5/5 Category Vegetable Soup
- In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.
- Working in 2 batches, puree the soup in a blender until it's silky-smooth. Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled, garnished with julienned zucchini.
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