Zucchini Soup Base For Freezer Food

ZUCCHINI SOUP BASE FOR FREEZER

Zucchini Soup Base for Freezer image

This from the Farm Journal America's Best Vegetable Recipes. I used to make a lot of this stuff from humongous zucchinis every year. I used it like a cream of soup and it works great.

Provided by loonydaycarelady

Categories Vegetable

Time 30m

Yield 3 Pints, 5 serving(s)

Number Of Ingredients 6

Ingredients

3 lbs zucchini (about 5 medium)
1 1/2 cups chicken or 1 1/2 cups beef broth
2 cups boiling water
1/8 teaspoon garlic powder
1 1/2 teaspoons salt
1/2 cup onion

Steps:

Wash and trim zucchini ends. Cut in quarters lengthwise.
Combine zucchini and remaining ingredients cook until tender. Strain reserving liquid.
Put in blender to purée return to sauce pan with reserved liquid, heat to simmering. Cool and freeze in pint containers. Use for soups.

Nutrition Facts : Calories 53.1, Fat 0.9, SaturatedFat 0.2, Sodium 723, Carbohydrate 10, Fiber 3, Sugar 7.5, Protein 3.5

ZUCCHINI-BASIL SOUP

Zucchini-Basil Soup image

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

Ingredients

2 pounds zucchini, trimmed and cut crosswise into thirds
3/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
4 cups water, divided
1/3 cup packed basil leaves
Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne attachment

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.

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