ZUCCHINI/COURGETTE & BRIE SOUP
My mother in law makes this soup all the time - its delicious and healthy (but hearty :) Its a great starter soup and way to get your veggies.
Provided by Jessica JT
Categories Vegetable
Time 50m
Yield 6 oz, 12 serving(s)
Number Of Ingredients 6
Steps:
- Peel and dice potatoes.
- Place potatoes in vegetable stock.
- Clean and chop leeks and place in stock.
- Clean and chop zucchini and place in stock.
- Bring to boil and cook until potatoes are soft.
- Blend all ingredients together (I use the hand blender - the best utensil ever for soups!).
- Add chopped brie to soup and simmer for 10 minutes. Do not let soup boil once cheese is added.
Nutrition Facts : Calories 96.1, Fat 5.4, SaturatedFat 3.3, Cholesterol 18.9, Sodium 127, Carbohydrate 7.5, Fiber 1.2, Sugar 1.5, Protein 5.1
ZUCCHINI SOUP WITH BRIE CHEESE
A soft textured soup with mild flavor. Great for winter nights or serve cool in the summer.
Provided by WLOUHOFF
Categories Zucchini Soup
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat. Cook and stir zucchini, onion, and garlic in hot oil until moisture comes from the zucchini, about 10 minutes.
- Pour chicken stock and milk into the pot; bring to a boil and reduce heat to medium-low. Stir ground sage, salt, and pepper into the stock mixture; cook at a simmer for 20 minutes. Add Brie cheese; cook and stir until melted completely into the liquid, 5 to 7 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Pour blended soup through a strainer into a clean pot. Puree in batches until smooth.
- Stir cream into the blended soup and place pot over medium-low heat; cook until warmed through, about 5 minutes. Garnish individual servings with fresh sage leaves.
Nutrition Facts : Calories 273.6 calories, Carbohydrate 12.3 g, Cholesterol 63.2 mg, Fat 22.3 g, Fiber 2.4 g, Protein 8.5 g, SaturatedFat 11.2 g, Sodium 449.4 mg, Sugar 6.5 g
ZUCCHINI AND CHEDDAR CHEESE SOUP
Provided by Marialisa Calta
Categories dinner, lunch, soups and stews, appetizer, main course
Time 40m
Yield Six servings
Number Of Ingredients 10
Steps:
- Place 2 cups of the broth, the onion, celery, zucchini, salt and pepper in a 3- or 4-quart saucepan. Cover and bring to a boil. Lower heat and simmer, covered, for 25 minutes.
- Puree in small batches in a blender or food processor and set aside in the saucepan.
- In a 2-quart saucepan, melt the butter. Add the flour. Cook, stirring, for 1 minute over medium heat. Remove from heat. Add the cream and the remaining 1/2 cup of broth. Return to heat and cook, stirring, until the mixture thickens and comes to a boil, about 4 to 5 minutes. Remove from heat. Add the cheese and stir to melt. Add to the pureed vegetables. Correct seasonings. Heat gently before serving.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 18 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 10 grams, Sodium 479 milligrams, Sugar 5 grams, TransFat 0 grams
FAST AND EASY ZUCCHINI SOUP
This is a fast and easy soup that I keep on hand at all times. Great for when an unexpected guest comes over. Inexpensive and freezes well, too. Warms your belly on those chilly days of winter.
Provided by Jilly Bean
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 8.4 g, Cholesterol 62.7 mg, Fat 20.2 g, Fiber 1.6 g, Protein 7.2 g, SaturatedFat 12.5 g, Sodium 2205.4 mg, Sugar 2.7 g
CREAMY ZUCCHINI SOUP
In our area, we use lots of zucchini. One day I decided to try a new recipe for it, and my family really liked the results.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in the milk, water, bouillon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add zucchini. Simmer, uncovered, for 10 minutes or until zucchini is tender. Stir in cheese until melted.
Nutrition Facts : Calories 295 calories, Fat 22g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 840mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 12g protein.
CREAMY, CHEESY ZUCCHINI SOUP
This zucchini soup is warm and creamy, perfect for fall or winter. Stock up and freeze when zucchini is in season. Perfect for low-carb diets!
Provided by Chair
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- Put zucchini in large Dutch oven with a few inches of water. Simmer zucchini over medium-low heat until tender when poked with a fork, about 20 minutes. Use a slotted spoon to transfer zucchini to a blender, leaving about 1 inch of water in the bottom of the pot.
- Blend zucchini until no large chunks remain; return to the pot. Combine bell pepper, red onions, and cilantro in the blender; blend until no large pieces remain. Stir bell pepper mixture into the blended zucchini; add cream, Swiss cheese, salt, and pepper. Cook over medium-low heat until warmed through and the cheese is melted, 5 to 7 minutes.
Nutrition Facts : Calories 471 calories, Carbohydrate 15.9 g, Cholesterol 139 mg, Fat 39.4 g, Fiber 3.6 g, Protein 16.9 g, SaturatedFat 24.5 g, Sodium 372.9 mg, Sugar 6.6 g
ZUCCHINI CHEESE SOUP (A.K.A. VACHE QUI RIT SOUP)
This is a children's favourite in France and has quickly become my children's favourite, here in Canada. I saw Laura Calder's "French Food at Home" show on Food Network Canada (foodtv.ca) where she prepared this quick and delicious recipe. You can substitute or add any vegetable you wish. I have found it is great made with broccoli or cauliflower and I sometimes add a couple of julienned carrots just to switch it up a bit. A fairly healthy soup because it is not loaded with cream, flour, butter or highly processed cheeses.
Provided by J. Ko
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 242.3, Fat 13.4, SaturatedFat 7.8, Cholesterol 41.6, Sodium 495.5, Carbohydrate 14.8, Fiber 2.7, Sugar 8.8, Protein 17.1
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