Zucchini Pesto Soup Food
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.
ZUCCHINI-PESTO PIZZA
I made my own crust (see World's Easiest Pizza Crust recipe), and these were terrific flavors together.
Provided by AmyZoe
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F. Brush large cookie sheet or pizza stone with oil. Place crust on prepared pan.
- Seed and slice tomatoes and place on a towel. Sprinkle with salt and let stand 10 minutes. (I skipped the salt on tomatoes--it's salty enough to me without).
- Spread pesto on crust. Blot tomatoes and place on pesto.
- Top with thinly sliced zucchini and summer squash, remaining 2 teaspoons olive oil, grated Pecorino cheese, and pepper.
- Bake 15 minutes or until zucchini is tender. Grate peel of lemon over pizza. Top with fresh mint leaves, chopped.
Nutrition Facts : Calories 49.6, Fat 3.6, SaturatedFat 0.5, Sodium 149, Carbohydrate 4.5, Fiber 1.4, Sugar 2.6, Protein 1.2
ZUCCHINI PESTO
Categories Condiment/Spread Parmesan Basil Walnut Zucchini Summer Bon Appétit
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Blend basil, walnuts and garlic in processor until finely chopped. Add zucchini, Parmesan cheese and greed onion; process until coarsely chopped. Add oil. Using on/off turns, process until mixture is finely chopped. Season pesto to taste with salt and pepper. Transfer to bowl. (Can be prepared 2 days ahead. Press plastic wrap onto surface of pesto and refrigerate.) Serve with assorted raw vegetables.
ZUCCHINI & YELLOW SQUASH VEGETABLE PESTO SOUP
I got this recipe from Emeril Lagasse but revamped it to fit my families taste. "Don't be afraid to make this straightforward, veggie-packed soup your own by using the vegetables you especially like or you have on hand. For instance, replace the zucchini and yellow squash with frozen green peas and frozen corn. If you're a tomato lover, two cups of chopped canned tomatoes can be substituted for two cups of the roth. Also, you could gild the lily by adding three cups of cooked macaroni or other small pasta, or a bit of cooked rice, right before serving. The sky's the limit here."--Emeril Lagasse
Provided by taz4477
Categories Clear Soup
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the olive oil in a 6-quart (or larger) soup pot over high heat.
- Add the onions, carrots, celery, and the parsley bundle, and cook for 2 minutes, stirring frequently.
- Add the garlic and mushrooms, and cook for 3 minutes.
- Add the broth, salt, and pepper.
- Cover the pot and bring to a boil. Remove the cover, reduce the heat to medium-low, and simmer for 12 minutes.
- Add the broccoli, zucchini, yellow squash, and spinach to the soup. Simmer for 15 minutes.
Nutrition Facts : Calories 155.6, Fat 6.5, SaturatedFat 1.5, Sodium 3023.8, Carbohydrate 15.1, Fiber 3.9, Sugar 7.7, Protein 10.9
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ZUCCHINI PESTO SOUP RECIPE | GOOD FOOD
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Servings 4Total Time 30 mins
- Heat 1 tablespoon of the oil in a large heavy-based pan. Add the onion and garlic and cook over medium heat for 5 minutes, or until the onion is soft.
- Meanwhile, bring the stock to the boil in a separate pan. Add the zucchini and hot stock to the onion mixture. Bring to the boil, then reduce the heat, cover and simmer for 10 minutes, or until the zucchini is very soft.
- To make the pesto, process the basil, Parmesan and pine nuts in a food processor for 20 seconds, or until finely chopped. Gradually add the remaining olive oil and process until smooth. Spoon into a small bowl.
- Transfer the zucchini mixture to a blender or food processor and blend in batches until smooth. Return the mixture to the pan, stir through the cream and 2 tablespoons of the pesto, and reheat over medium heat until hot. Season with salt and cracked pepper and serve with toasted ciabatta bread. Serve any remaining pesto in a bowl for diners to help themselves, or cover with olive oil and store in the refrigerator for up to 1 week.
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Servings 4Total Time 30 minsCategory Starter/Entree
- Heat the olive oil in a large heavy-based saucepan. Sauté the onion and garlic over medium heat for 5 minutes, or until the onion has softened.
- Add the zucchini and stock, bring to the boil, then reduce the heat, cover and simmer for 10 minutes, or until the zucchini is very soft.
- To make the pesto, put the basil, parmesan and pine nuts in a food processor and blend for 20 seconds, or until finely chopped. Gradually add the olive oil and process until smooth. Spoon into a small bowl.
- Process the soup in batches in a food processor until smooth. Return to the saucepan, stir in the cream and 2 tablespoons of the pesto and gently reheat. Season to taste and serve with toasted ciabatta bread, with the remaining pesto on the side.
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- Pour the oil into a medium pot set over medium heat. Add the onions. Cook, stirring often, until the onions are tender and golden, about 10 minutes.
- Add the zucchini, potatoes, broth and water. Bring the liquid to a gentle simmer and cook until the vegetables are tender, about 20 minutes.
- Add salt and pepper to taste. Stir in the pasta and simmer until the pasta is tender, 10 to 15 minutes more.
- Meanwhile prepare the pesto: In a food processor, chop the garlic, basil and parsley until very fine. Add the cheese an gradually drizzle in the olive oil to make a thick paste. Season to taste with salt and pepper.
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