QUICK CREAMY ZUCCHINI SOUP
This is one of my favorite soups! It's my grandma's recipe that she just handed down to me this year in celebration of my garden producing enough zucchini for a small army! It's creamy and filling but mild. This soup can be frozen.
Provided by Kelsey Leman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Stir zucchini, water, salt, and basil together in a pot; bring to a boil, reduce heat to medium-low, and simmer until zucchini is tender, about 15 minutes.
- Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Puree in batches.
- Whisk warm milk, flour, and salt together in a bowl until smooth.
- Melt butter in a skillet over medium heat. Cook and stir onion in melted butter until translucent, 5 to 7 minutes. Pour pureed zucchini and milk mixture into the skillet; bring to a boil while stirring continually. Season with pepper.
Nutrition Facts : Calories 181.5 calories, Carbohydrate 15 g, Cholesterol 32.7 mg, Fat 11.3 g, Fiber 1.7 g, Protein 6.3 g, SaturatedFat 7.1 g, Sodium 852.3 mg, Sugar 8.1 g
ZUCCHINI CASSEROLE I
This is a great recipe to use up all those summer zucchinis from your garden. Makes a nice brunch dish.
Provided by WINGSOFANEAGLE
Categories Side Dish Vegetables Squash Summer Squash
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
- Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.
Nutrition Facts : Calories 258.9 calories, Carbohydrate 24.1 g, Cholesterol 39.2 mg, Fat 16.2 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 9.5 g, Sodium 775.8 mg, Sugar 5.4 g
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
ZUCCHINI SOUP II
A creamy vegetable soup with a wonderful flavor. For variety you may add shrimp or chopped imitation crab. As an added note, this recipe is how I met my husband online a year ago.
Provided by Karen Harris
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Yield 6
Number Of Ingredients 12
Steps:
- In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).
- In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.
- Cook soup until thickened and then puree in a blender or food processor until smooth and creamy.
- Pour pureed soup back into stock pot and add cream of mushroom soup, water, bouillon cubes and sour cream. If desired also add white wine. Simmer until heated through and then serve.
Nutrition Facts : Calories 305.7 calories, Carbohydrate 15.7 g, Cholesterol 14.3 mg, Fat 23.7 g, Fiber 1.8 g, Protein 5.6 g, SaturatedFat 6.8 g, Sodium 958 mg, Sugar 7.5 g
HERBED ZUCCHINI SOUP
Make and share this Herbed Zucchini Soup recipe from Food.com.
Provided by Redsie
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7-10 minutes.
- Puree in a blender, in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high heat, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled.
Nutrition Facts : Calories 145.4, Fat 8.4, SaturatedFat 4.8, Cholesterol 22.2, Sodium 867.2, Carbohydrate 7.4, Fiber 2, Sugar 3.6, Protein 11.3
EASY CREAMY ZUCCHINI SOUP
Steps:
- In a pot set over medium heat, melt the butter.
- Add the onion and garlic and sauté for 5 minutes until soft and translucent.
- Add the zucchini and basil then season with salt and pepper. Cook, stirring regularly, until the zucchini starts to soften.
- Pour in the stock and season with salt and pepper. Allow to simmer for another 10 minutes until the zucchini is soft.
- Transfer to a blender and add the baby spinach.
- Blend until the soup is completely smooth. Pour back into the pot then stir in the cream.
- Simmer for another 5-10 minutes then season with salt and pepper.
- Serve the soup in bowls with a swirl of cream and a spoonful of freshly grated Parmesan cheese.
Nutrition Facts : Calories 128 kcal, Carbohydrate 9 g, Protein 5 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 75 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
CREAMY ZUCCHINI SOUP
Wanted a simple first course soup. Not to over power my main entrée. My guests said I had to post this. Even hubby liked it & he hates veggies--surprised me.
Provided by Katha
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a 2-quart pot sauté onion and carrots in butter until onion is clear.
- Add potatoes, zucchini, broth, pepper and garlic powder.
- Bring to a simmer.
- Simmer 1/2 hour or until potatoes are tender.
- Puree all in a blender or food processor.
- Serve hot or chilled.
- Add a dollop of sour cream, if desired.
YUMMERS ZUCCHINI SOUP
This soup is so easy... but so good. A friend gave it to me years ago so I could use up the zucchini in the garden. It freezes well too for those cold winter nights..but makes a great light summer meal.Garnish with sour cream and or parmesan cheese ( I prefer the sour cream).
Provided by advoc84kids
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put all ingredients in pot, cook on medium low heat until tender ( approximately 35-45 minutes).
- Let cool slightly.
- Blend soup mixture in blender.
- Reheat.
- Serve with dab of sour cream/ parmesan cheese or both on top.
- One word of caution, do not fill the blender too full with hot soup, the lid will explode from heat expansion., I know I learned this the hard way.
Nutrition Facts : Calories 139.3, Fat 5.2, SaturatedFat 1.6, Cholesterol 4.1, Sodium 735.8, Carbohydrate 15.6, Fiber 4.4, Sugar 11.6, Protein 10.1
ZUCCHINI SOUP WITH HERBED CREAM
A smooth and creamy zucchini soup, served with a dollop of herbed cream. Dish is a Swanson Broth recipe.
Provided by DailyInspiration
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Stir the sour cream, 1 teaspoons of the basil and 1 teaspoons of the oregano in a small bowl. Cover and refrigerate.
- Heat the oil in a 4-qt. saucepan over medium heat. Add the onion and garlic and cook until tender. Add the zucchini and pepper. Cook for 5 minutes or until the zucchini is tender.
- Add the broth, remaining basil and oregano. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
- Place one-third of the zucchini mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the process twice more with the remaining zucchini mixture. Return all of the pureed mixture to the saucepan. Cook over medium heat for 5 minutes or until hot. Place one tablespoons of the sour cream mixture on top of each bowl of soup.
Nutrition Facts : Calories 111, Fat 8.8, SaturatedFat 2.9, Cholesterol 10, Sodium 27, Carbohydrate 7.4, Fiber 2.2, Sugar 4.8, Protein 2.4
NICOLE'S CREAMY ZUCCHINI SOUP
This zucchini soup is savory, delicious, and reminiscent of a creamy broccoli soup. A bit of fresh dill for garnish really brightens it up and complements the earthy zucchini flavor. It's a great way to use up the bounty of summer zucchini!
Provided by NicoleMcmom
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil and butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until softened, 6 to 8 minutes. Add zucchini, potato, salt, and pepper; cook, stirring often, until softened, 8 to 10 minutes. Stir in stock and bring to a simmer. Simmer for 15 minutes.
- Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another large saucepan. Repeat with remaining soup.
- Stir in cream and bring soup to a low simmer to heat through. Ladle into bowls and garnish with dill.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 16.9 g, Cholesterol 35.3 mg, Fat 14.4 g, Fiber 3.1 g, Protein 4.3 g, SaturatedFat 7.1 g, Sodium 984.3 mg, Sugar 5 g
CREAM OF ZUCCHINI SOUP
"Zucchini is such a plentiful producer during the summer that I made several batches of this soup and freeze it for the two of us," writes Bernice Morris of Marshfield, Missouri. "It's wonderful when cooler weather sets in."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the zucchini, water, onion, bouillon and seasoned salt. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Cool slightly., In a blender, cover and process soup in batches until pureed. Return all to the pan. Add milk and butter; cook and stir until better is melted. Serve immediately or transfer to a freezer container. May be frozen for up to 3 months.
Nutrition Facts :
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