Basil And Zucchini Soup Recipes

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.

CREAMY ZUCCHINI-BASIL SOUP

Creamy Zucchini-Basil Soup image

Cooked, puréed zucchini adds rich, creamy body to this easy, summery soup.

Provided by Amy Myers, MD

Categories HarperCollins HarperCollins Soup/Stew Summer Zucchini Basil Quick and Healthy Healthy Wheat/Gluten-Free Dairy Free

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 tablespoon avocado oil
1 onion, finely chopped
2 zucchinis, chopped
2 cups Gut-Healing Bone Broth
1/4 cup basil leaves
1 clove garlic, minced
Fine sea salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil

Steps:

In a saucepan, heat the oil and onion over medium-high heat. When hot, add the zucchini and sauté until the vegetables are soft. Set aside and let cool for 5 minutes.
Place the zucchini and onion, bone broth, basil, garlic, salt, and pepper in a food processor. Blend until combined. Add the olive oil and pulse until combined. Return the soup to the saucepan and reheat. Divide soup between two bowls and serve.

QUICK CREAMY ZUCCHINI SOUP

Quick Creamy Zucchini Soup image

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

Ingredients

4 cups shredded zucchini
¾ cup water
¾ teaspoon salt
½ teaspoon basil
2 cups warm milk
3 tablespoons all-purpose flour
½ teaspoon salt
3 tablespoons butter
2 tablespoons minced onion
ground black pepper to taste

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 AND BASIL SOUP

Zucchini and Basil Soup image

A quick-to-prepare, low fat, inexpensive and yummy soup, adapted from a recipe I found in the Australian magazine 'New Idea'. Not sure exactly when, but I think from 2005; it's one I cut out of the magazine some time ago, and have made several times since then. Like most soup recipes, it's extremely verasatile: you can add other vegetables that you have on hand that need to be used. I've added baby spinach leaves that needed to be used, and on one occasion, I added a packet of lentils. If you add other vegetables, you will probably need to add more stock. BTW, 750g = 1½ pounds.

Provided by bluemoon downunder

Categories Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 large yellow onions (Americans) or 2 large brown onions, finely chopped (Australians)
2 tablespoons olive oil
2 large potatoes, peeled and cubed
750 g zucchini
salt, to taste
fresh ground black pepper, to taste
6 cups vegetable stock (see notes)
1 cup basil leaves, shredded and loosely packed
4 garlic cloves, minced
2 teaspoons lemon juice
1/4 cup cream or 1/4 cup Greek yogurt
shredded basil or thin slices lime, to serve

Steps:

Sauté the onion in a large (preferably non-stick) pan over a gentle heat until softened but not browned; add the potatoes and cover and cook over a gentle heat.
Cut the ends from the zucchinis and cut into thick slices; add to the pan and add salt and freshly ground pepper to taste and cook, covered, for about 5 minutes, stirring occasionally.
Add the vegetable stock and bring to the boil; simmer, covered, for about 10 minutes or until the zucchini is very tender.
Stir in the basil and the garlic and simmer for another 5 minutes.
Remove from the heat and cool slightly; then blend the soup in a blender or food processor. An immersion blender is undoubtedly the easiest way to do this.
Reheat the blended soup and stir in the lemon juice.
Serve with a dollop of cream or Greek yoghurt and a sprinkling of finely chopped parsley, shredded basil or a thin slice of lime in each bowl.
NOTES: If you don't like lemon, this can be omitted. I really recommend using Greek yoghurt rather than cream; it's just so deliciously creamy! When making this soup, I've used my Vegetable Stock Recipe #135453.

Nutrition Facts : Calories 211.5, Fat 8.2, SaturatedFat 2.7, Cholesterol 11.1, Sodium 23.8, Carbohydrate 31.5, Fiber 5.1, Sugar 6.3, Protein 5.3

BASIL AND ZUCCHINI SOUP

Basil and Zucchini Soup image

Make and share this Basil and Zucchini Soup recipe from Food.com.

Provided by Diana McNaughton

Categories Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 large onion, chopped
1 teaspoon minced garlic
4 cups boiling water
3 chicken stock cubes, crumbled
7 zucchini, chopped
1/2 cup fresh basil, chopped
1 (375 ml) can evaporated low-fat milk

Steps:

Heat the oil in a large saucepan and lightly cook the onion and garlic untilgolden..
Add the water, stock, zucchini and basil.
Bring to the boil, lower heat and simmer for about 10 minutes or until vegetables are soft.
Process in a food processor until smooth Return to pan, add the milk
and heat Do not boil.

Nutrition Facts : Calories 110.1, Fat 4.2, SaturatedFat 0.7, Cholesterol 0.5, Sodium 904.6, Carbohydrate 16.6, Fiber 4.5, Sugar 7.6, Protein 5.2

ZUCCHINI SOUP I

Zucchini Soup I image

A delicious soup served anytime.

Provided by William Anatooskin

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

2 tablespoons margarine
2 onions, chopped
2 potatoes, peeled and diced
8 zucchinis, chopped
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
½ teaspoon dried basil
¼ teaspoon ground white pepper
4 cups chicken broth
1 cup whole milk
¼ cup dry potato flakes
1 tablespoon soy sauce
4 tablespoons chopped fresh dill weed

Steps:

In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.

Nutrition Facts : Calories 133.2 calories, Carbohydrate 21.5 g, Cholesterol 3.1 mg, Fat 4.1 g, Fiber 4 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 182.6 mg, Sugar 6.5 g

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