Quick And Delicious Zucchini Soup Food

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.

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.

SIMPLY DELICIOUS ZUCCHINI SOUP

Steps:

• Heat the oil in a 8 quart pot over a med-high flame. Add the onions and garlic and saute until clear, about 7 minutes.
• Add the zucchini and saute' for a few minutes then add the parsley, dill and basil; saute for a few minutes and add the broth or water and bring it to a boil. Cover the pot and simmer for 25 minutes or until the outside of the zucchini is soft.
• Blend the soup using an immersion blender in the pot or transfer to a regular blender. Blend it until very smooth. Season it with salt and pepper.

ZUCCHINI CHEESE SOUP (A.K.A. VACHE QUI RIT SOUP)

Steps:

• Put the zucchini and onion in a medium saucepan and add chicken stock. (The stock will not cover the vegetables.) Add salt and pepper, to taste, and cumin, if using.
• Bring to a boil then lower heat and simmer until vegetables are tender, approximately 10 to 15 minutes.
• Remove from heat, add cheese and puree. (An immersion blender works well and keeps dishes to a minimum.).
• Gently reheat to serve.
• NOTE: A herbed cream cheese, such as Kraft Philadelphia Cream Cheese with Garlic and Herbs, makes this soup really delicious!

QUICK AND DELICIOUS ZUCCHINI SOUP

Steps:

• Summary: Puree zucchini in broth and simmer for 10 minutes.
• I harvest one of the huge zukes (larger than my entire forearm) cut it in chunks and place them in a blender with some chicken broth.
• I simply open a large can (48 ounces- about 6 cups) of "College Inn" brand of chicken broth and use some of the broth in the blender with the zucchini so the blender can puree the zukes more easily.
• Then pour the rest of the broth from the can into a soup pot with all the pureed zukes and simmer for 10 or 15 minutes.
• Delicious!
• It comes out a clear, velvety texture with lovely green bits to color it.
• I store any leftover soup in the fridge.
• But it's so good we usually finish it up in just one day.