ZUCCHINI SOUP
This creamy zucchini soup is the BEST way to use up garden zucchini with no need for a roux to make it nice and thick! Simply blend seasoned zucchini with potatoes to create a thick and flavorful broth. Add a touch of cream and your choice of cheese if desired for even more indulgence!
Provided by Stephanie
Categories Soup
Time 50m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 226 kcal, Carbohydrate 20 g, Protein 9 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 37 mg, Sodium 963 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
HERB-STUFFED ZUCCHINI
Steps:
- Split 2 medium zucchini and scoop out the seeds; season with salt. Combine 1/3 cup panko breadcrumbs, 1 chopped tomato, 1/4 cup mixed chopped parsley and dill, 2 tablespoons chopped walnuts, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper to taste. Spoon into the zucchini; drizzle with olive oil. Bake at 425 degrees F, 25 to 30 minutes.
Nutrition Facts : Calories 155 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 313 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 3 grams, Sugar 3 grams
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.
ZUCCHINI SOUP WITH HERBED CREAM
This soup is really tasty and it makes a wonderful presentation. Recipe is from Swanson's.
Provided by Daily Inspiration S
Categories Cream Soups
Time 45m
Number Of Ingredients 9
Steps:
- 1. Stir the sour cream, 1 tsp. basil, 1 tsp. oregano in a small bowl. Cover and refrigerate.
- 2. Heat the oil in a 4-qt. saucepan over medium heat. Add the onion and garlic and cook until tender. Add the zucchini and pepper. Cook 5 minutes or until the zucchini is tender.
- 3. Add the broth, remaining basil and oregano, and heat to a boil. Reduce the heat to low; cover and cook for 15 minutes.
- 4. Place one-third of the zucchini mixture into a blender or food processor. Cover and blend until smooth (use a kitchen towel over the top to prevent leakage). Pour the mixture into a large bowl. Repeat the process twice more with the remaining zucchini mixture. Return all of the pureed mixture to the saucepan. Cook over medium heat for 5 minutes or until hot. Place one tbsp. of the sour cream mixture on top of each bowl of soup.
ZUCCHINI SOUP WITH HERBED CREAM
A smooth and creamy zucchini soup, served with a dollop of herbed cream. Dish is a Swanson Broth recipe.
Provided by DailyInspiration
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Stir the sour cream, 1 teaspoons of the basil and 1 teaspoons of the oregano in a small bowl. Cover and refrigerate.
- Heat the oil in a 4-qt. saucepan over medium heat. Add the onion and garlic and cook until tender. Add the zucchini and pepper. Cook for 5 minutes or until the zucchini is tender.
- Add the broth, remaining basil and oregano. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
- Place one-third of the zucchini mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the process twice more with the remaining zucchini mixture. Return all of the pureed mixture to the saucepan. Cook over medium heat for 5 minutes or until hot. Place one tablespoons of the sour cream mixture on top of each bowl of soup.
Nutrition Facts : Calories 111, Fat 8.8, SaturatedFat 2.9, Cholesterol 10, Sodium 27, Carbohydrate 7.4, Fiber 2.2, Sugar 4.8, Protein 2.4
HERBED ZUCCHINI SOUP
Make and share this Herbed Zucchini Soup recipe from Food.com.
Provided by Redsie
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7-10 minutes.
- Puree in a blender, in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high heat, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled.
Nutrition Facts : Calories 145.4, Fat 8.4, SaturatedFat 4.8, Cholesterol 22.2, Sodium 867.2, Carbohydrate 7.4, Fiber 2, Sugar 3.6, Protein 11.3
HAMBURGER ZUCCHINI SOUP
Make and share this Hamburger Zucchini Soup recipe from Food.com.
Provided by Rosa B
Categories Stocks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a non-stick skillet over medium heat break up meat for about 7 min or till no longer pink. With slotted spoon, transfer to a dutch oven.
- In same skillet sauté celery, carrot, onion and garlic for 5 min or until soft. Add oil if needed. Add to dutch oven.
- Add diced tomatoes, kidney beans, tomato soup, 1 can water, mushrooms, Worcestershire sauce, cayenne pepper and salt and pepper.
- Bring to a boil, reduce to simmer, uncover and stir occasionally.
- Add zucchini and parsley and simmer until tender.
- Serve over the noodles.
Nutrition Facts : Calories 463.6, Fat 13.9, SaturatedFat 5.1, Cholesterol 73.7, Sodium 952.9, Carbohydrate 52.3, Fiber 11.7, Sugar 16.9, Protein 35.5
HERBED ZUCCHINI SOUP
From EatingWell, August/September 2005 A good soup for a hot summer night when you have a zucchini glut. Be sure to increase seasoning if serving cold.
Provided by zeldaz51
Categories Vegetable
Time 20m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Puree in a blender, in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled.
- Cover and refrigerate for up to 3 days. Serve chilled or reheat.
Nutrition Facts : Calories 61.7, Fat 1.7, SaturatedFat 0.5, Sodium 213.8, Carbohydrate 8.2, Fiber 1.8, Sugar 4.5, Protein 6
ZUCCHINI WITH SUMMER HERBS
A simple sauté of zucchini that pairs nicely with fresh fish or perhaps baked chicken. The recipe calls for fresh herbs, but dried will work very nicely too or even a combination; just use 1/3 to 1/2 of the fresh amounts.
Provided by threeovens
Categories Vegetable
Time 25m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the zucchini and pat dry. Trim off ends and slice zucchini into 1/8 inch thick slices without peeling. There will be about 6 cups.
- Heat oil in a skillet over medium high to high heat. Cook zucchini while shaking and stirring the skillet. Turn the zucchini occasionally with a spatula. Add salt and pepper to taste. Cook about 5 to 7 minutes. Drain in a sieve.
- Add butter to the skillet until melted. Return zucchini. Sprinkle with garlic and herbs. Check for salt. Toss and serve.
ZUCCHINI AND ROSEMARY SOUP
Categories Soup/Stew Herb Vegetable Quick & Easy Rosemary Zucchini Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 11
Steps:
- Melt butter with oil in heavy large saucepan over medium-high heat. Add onion; sauté until translucent, about 5 minutes. Mix in garlic and rosemary. Add stock and potato; bring to boil. Reduce heat and simmer 10 minutes. Add sliced zucchini; simmer until tender about 15 minutes. Working in batches, puree in blender. Season with salt and pepper.
- Cook cubed zucchini in saucepan of boiling salted water for 30 seconds. Drain. Rewarm soup over medium heat. Ladle into bowls. Top with zucchini and croutons. Sprinkle with green onions.
HERB ZUCCHINI SOUP
When zucchini is in season, shred and freeze it in batches just large enough to prepare this soup any time of the year. Try it topped with a dollop of sour cream as a first course or the main attraction for lunch.
Provided by Ms. Ayons dishes
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Scrub zucchini well before cutting or shredding.
- Heat butter in large saucepan. Add zucchini, potato and leek or onions. Cover. Steam about 2 minute on high heat, shaking pan occasionally to prevent sticking on the bottom.
- Add water or broth. Lower heat to medium low. Simmer until potato is tender, about 15 minute.
- Put mixture into blender or food processor, Puree until smooth.
- Return to saucepan. Add herbs. Add half-and-half. Reheat.
- Serve hot with a spoonful of sour cream on top of each serving.
- Use fresh or dried basil, dried vegetable-herb blends that are commercially available, fines herbs, fresh parsley, or any other favorite, if desired.
Nutrition Facts : Calories 164.9, Fat 9.7, SaturatedFat 5.9, Cholesterol 26.5, Sodium 77.1, Carbohydrate 17.7, Fiber 3.1, Sugar 3.9, Protein 4.3
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