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
ZUCCHINI AND BASIL SOUP
Blend a little potato into this soup for a rich and creamy texture.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
SMOOTH ZUCCHINI SOUP
Soups are great in any season. This Smooth Zucchini Soup can be done in just 15 minutes! Super easy and quick.
Provided by Kristina Jug
Categories Soups & Stews
Number Of Ingredients 10
Steps:
- Wash and dice zucchini. Peel onions, garlic cloves, carrot and potato. Slice onion and garlic cloves, dice potato and grate carrot.
- In a soup pot heat a spoon of olive oil, then add onions and stir-fry until translucent. Add garlic, carrots and potatoes and stir-fry for about a minute, then pour in about half of the vegetable stock, bring to a boil, then reduce heat and let it simmer for about 10-15 minutes, or until the potatoes are almost cooked.
- Then, add in diced zucchini, the remaining stock, season to taste with salt and pepper and let it cook another 5 minutes, so the zucchini get tender, but not overcooked.
- Remove from heat and blend into a smooth soup with a stick blender. Then add in chopped fresh herbs, pour into bowls and add a teaspoon of sour cream into each bowl. Serve hot.
Nutrition Facts : Calories 171 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 6 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1156 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CHEESY ZUCCHINI SOUP
Make and share this Cheesy Zucchini Soup recipe from Food.com.
Provided by TishT
Categories Cheese
Time 1h20m
Yield 3 Quarts
Number Of Ingredients 12
Steps:
- Bring water, onion, diced squash, and butter to boil.
- Cook, covered over medium heat until squash begines to break down and form a broth, about 45 minutes.
- Add sliced zucchini, oregano, and garlic, and bring to a boil again.
- Reduce heat to simmer, and continue cooking for 5-10 minutes or until the zucchini slices are slightly tender.
- Turn heat down to low.
- In a tightly covered blender, blend together 1 1/2 cups of the hot soup broth including some of the zucchini slices and the cheddar and cream cheese until smooth.
- Add to the soup.
- Turn off heat, add tamari, pepper and salt to taste.
- Serve.
AWARD WINNING ZUCCHINI SOUP
This is a family tradition when the zucchinis are ready. This soup has won first prize in our local county fair. It's not to strongly zucchini flavored, and has a fabulous italian flavor. I have NEVER found anyone who dislikes this soup, try it you'll see!!
Provided by spreadnjoy
Categories Pork
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Fry sausage in a soup pan, drain
- Add all other ingerdients except water.
- Add water in a cup at a time, I add 2 cups, then if after cooking the soup looks a bit thick, I add more.
- Reduce heat and allow the soup to simmer 2-3 hours, or until the zucchini is tender and transparent.
- Serve with a yummy crusty Italian bread, or garlic bread!
Nutrition Facts : Calories 341.9, Fat 15.6, SaturatedFat 6, Cholesterol 51.1, Sodium 1732.5, Carbohydrate 19.5, Fiber 4.7, Sugar 9.6, Protein 33.5
GARLIC AND ZUCCHINI SOUP
There is no hiding the garlic flavour in this lusciously smooth soup - fresh zucchini from the garden (or your neighbour's!) is a wonderfully seasonal base for a creamless, creamy pot of goodness that is packed with nutrients and taste, not fat!
Provided by YummySmellsca
Categories Lunch/Snacks
Time 1h15m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy pot, warm the oil over medium heat.
- Add the onions and cook on medium-low heat for about 5 minutes, until soft.
- Add garlic and cook 5 minutes longer - don't brown the garlic, just cook to soften.
- Add the zucchini and cook, stirring occasionally, until beginning to tenderize.
- Pour in the wine and stir to incorporate, then add the broth and bring to a simmer.
- Reduce the heat and simmer, uncovered, 45 minutes.
- Puree smooth using either an immersion blender or in batches with a regular blender to puree.
- Stir in ginger, pepper and salt.
- This soup is better after a night in the refrigerator!
Nutrition Facts : Calories 105.7, Fat 5.1, SaturatedFat 0.8, Sodium 19.2, Carbohydrate 12.1, Fiber 2.3, Sugar 5.1, Protein 3.1
ZUCCHINI SOUP
Zucchini are everywhere in the summertime, which is why we always need simple ways to use them all up before the season is over. You can serve this Italian-inspired soup warm or at room temperature.
Provided by Jackie Rothong
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 8
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.
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5/5 (16)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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