Cream Of Zucchini Potato Soup Recipes

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POTATO AND ZUCCHINI CREAM SOUP



Potato and Zucchini Cream Soup image

A rich, creamy soup, perfect for when you want to include some much-needed veggies into your diet. Its main ingredients are potato, zucchini, and celery, and they are flavored with garlic, butter, and a touch of ginger. You can pack it to work and serve it for lunch, or even save it for dinner.

Provided by Vlad Popa

Categories     Fruit & vegetables, gluten-free, salty, Soup, vegetarian

Time 30m

Yield 2

Number Of Ingredients 18

salt
2 potatoes, sliced
2 ounces of celery root, sliced
2 fresh thyme sprigs
1 zucchini, small cubes
1 tablespoon vegetable oil
1 onion, chopped
2 teaspoons of butter
1 teaspoon cumin seeds
1 tablespoon lemon juice
1 cup heavy cream
1 cup vegetable stock
1 tablespoon olive oil
salt
pepper
3.5 ounces of rice, cooked
2 garlic cloves, crushed
1 teaspoon ginger, chopped

Steps:

  • Heat a saucepan over medium heat, fill it halfway with water and bring it to a boil.
  • Add a pinch of salt, potatoes, celery, and fresh thyme sprigs. Stir and bring to a boil.
  • Add the cubed zucchini and boil until soft.
  • Heat the vegetable oil in a skillet over medium heat. Add the onion, along with 1 teaspoon of butter. Wait for the butter to melt.
  • Add the cumin seeds, lemon juice, and cook for 5 minutes.
  • Add the boiled veggies in a large blender. Pour the heavy cream and vegetable stock.
  • Add the cooked rice, garlic, and ginger. Season with salt, pepper, add the remaining butter and a hint of olive oil.
  • Blend everything until smooth and creamy.
  • Serve with croutons!

Nutrition Facts : Calories 365 calories, Protein 7 grams, Fat 21 grams, Carbohydrate 39 grams

ZUCCHINI/POTATO SOUP



Zucchini/Potato Soup image

When my husband and I planted our first garden, we overdid it with the zucchini plants. By the end of harvest, I was at my wit's end wondering what I could do with the rest of the zucchini. My sister saved the day with this soup, although I added the potato and eggs to make the recipe my own.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield about 2 quarts.

Number Of Ingredients 8

5 cups chicken broth
4 small zucchini (about 1 pound), thinly sliced
1 large potato, peeled, halved and thinly sliced
1 large onion, thinly sliced
3 large eggs
2 tablespoons lemon juice
2 teaspoons dill weed
Salt and pepper to taste

Steps:

  • In a saucepan, bring broth to a boil. Stir in zucchini, potato and onion. Reduce heat. Cover and simmer for 15 minutes or until vegetables are tender. , In a small bowl, beat eggs; blend in lemon juice and 1/2 cup hot broth. Return to the saucepan. Heat over medium for 1 minute, stirring constantly. Do not boil. Stir in dill, salt and pepper.

Nutrition Facts : Calories 91 calories, Fat 2g fat (1g saturated fat), Cholesterol 80mg cholesterol, Sodium 611mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

CREAMY ITALIAN POTATO & ZUCCHINI SOUP



Creamy Italian Potato & Zucchini Soup image

Zucchini potato soup simply made with zucchini, potato, garlic, onion and chicken stock it's comforting, warm and creamy

Provided by Emily Kemp

Categories     Main Course

Time 35m

Number Of Ingredients 9

1 tbsp olive oil
1 yellow onion (, diced (white onion UK))
2 cloves garlic (, minced or grated)
3 medium zucchini (courgettes) (, grated using a box grater (900g/1.9 lbs))
1 large potato (, cut into medium-sized chunks)
4 cups chicken stock ((1 litre))
1 tbsp freshly grated parmesan
salt and pepper for seasoning
1 knob (1 tbsp) butter ((optional))

Steps:

  • Add olive oil to a large pot and saute the onion until soft and translucent. Add the garlic and saute for 1 minute longer.
  • Add the grated zucchini and saute for 1-2 minutes.
  • Add the potatoes and chicken stock and bring to boil. Once boiling turn down to a simmer and simmer for 20 minutes.
  • Turn off the heat and using a handheld blender (immersion blender) blend the soup until smooth and creamy.
  • Stir in the grated parmesan and butter if using and season with salt and pepper.

Nutrition Facts : Calories 166 kcal, Carbohydrate 22 g, Protein 10 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 112 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

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

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

POTATO AND ZUCCHINI SOUP



Potato and Zucchini Soup image

I got this from a fruit and veg stand at my local supermarket. My 2 year old son refused to eat any vegies. So when he ate 3 cups of this at the taste testing stand, we were truly amazed. We tried it and it was delious.

Provided by AussieGal Tracey

Categories     Stocks

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

1 onion
3 large zucchini
3 large potatoes
3 chicken stock cubes
3 tablespoons cream
1 tablespoon butter
2 1/2 cups water, to cover
salt and pepper

Steps:

  • Chop vegies as roughly as you like.
  • Saute with a tablespoon of butter.
  • Add enough water to cover, add stock cubes.
  • Cook until tender.
  • Blend and mash the vegies (with fluid still in pot).
  • Add the cream to taste (put more in if you prefer it creamier).
  • Serve with salt and pepper to taste.

Nutrition Facts : Calories 328.8, Fat 7.2, SaturatedFat 4.2, Cholesterol 20.6, Sodium 932.9, Carbohydrate 60.4, Fiber 9.1, Sugar 7.5, Protein 9.6

CREAM OF ZUCCHINI SOUP



Cream of Zucchini Soup image

"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

1 pound zucchini, cut into 1/2-inch slices
2 cups water
1 medium onion, chopped
1 teaspoon chicken bouillon granules
1/2 teaspoon seasoned salt
2 cans (one 12 ounces, one 5 ounces) evaporated milk
1 tablespoon butter

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 :

CREAM OF BROCCOLI, SWEET POTATO, AND ZUCCHINI SOUP



Cream of Broccoli, Sweet Potato, and Zucchini Soup image

This is a lovely creamed soup, thick with veggies and flavor. It is something to serve company with a loaf of homemade bread and a salad. A country inn near us serves a soup similar to this, and has for years attracted people with it. This is the closest to it that I can get. Sometimes I think that this is better. I think the unique flavor is the cumin. It is delicious.

Provided by Mimi in Maine

Categories     Yam/Sweet Potato

Time 1h15m

Yield 5-6 serving(s)

Number Of Ingredients 14

1/2 cup chopped onion
1 small head of broccoli (separated)
1 sweet potato (chopped)
1 medium zucchini (diced)
6 cups chicken broth
3 teaspoons Cremora
1/2 teaspoon celery seed
1 pinch nutmeg
1/4 teaspoon basil
1/4 teaspoon tarragon
1/2 teaspoon cumin
salt and pepper
3/4 cup instant instant potato flakes
1 cup cream

Steps:

  • Note before you start; the basil, tarragon, and cumin are added to taste--keep tasing till you get it the way you want it.
  • Break up the broccoli into flowerettes and simmer alone in another pan; set aside.
  • Cover the bottom of a large pot with butter and saute onions till golden, but not brown.
  • Add the sweet potato and zucchini.
  • Stir till veggies are hot and then cover with the chicken stock.
  • Put a colander down into the pot of liquid so that the liquid is up through the holes.
  • Measure the stock because this determines how much Creamora to put in (1 teaspoon of Creamora to 1 cup of liquid) and with a whisk, whisk in the Cremora.
  • Add the celery seed, nutmeg, basil, tarragon, cumin, salt and pepper.
  • Bring to a boil.
  • Add the Potato Buds to the colander whisking all the time till it is thick.
  • Then gently take out the colaner and stir. You can use more or less depending on the thickness that you like.
  • Add the cream for extra richness (or a small can of evaporated milk would also do).
  • Then add the broccoli using as much as you like.
  • Do not boil this soup.

Nutrition Facts : Calories 243.8, Fat 11.6, SaturatedFat 6.3, Cholesterol 31.7, Sodium 1002.3, Carbohydrate 25.2, Fiber 5.2, Sugar 5.7, Protein 12.3

ZUCCHINI NOODLES IN GARLIC-PARMESAN CREAM SAUCE



Zucchini Noodles in Garlic-Parmesan Cream Sauce image

Elevate simple zucchini with a rich garlic and Parmesan cream sauce. Serve it as a side for chicken or pork with a tossed salad.

Provided by Bibi

Categories     Zucchini Recipes

Time 35m

Yield 6

Number Of Ingredients 11

2 ½ medium zucchini, spiralized (about 4 cups)
1 teaspoon salt
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cloves garlic, minced
½ cup heavy cream
½ cup milk
1 cup shredded Parmesan cheese
salt and freshly ground black pepper to taste
½ cup sliced cherry tomatoes
2 tablespoons chopped fresh parsley

Steps:

  • Toss zucchini noodles with salt in a large bowl. Spread out on a layer of paper towels to absorb excess moisture.
  • Melt butter in a large skillet over medium heat, then stir in flour. Add minced garlic and stir until garlic is fragrant and flour has thickened, about 1 minute.
  • Slowly pour in cream and milk, stirring constantly, until the mixture begins to boil and thicken, 3 to 5 minutes.
  • Turn heat to low, stir in grated Parmesan cheese, and keep stirring until cheese is melted.
  • Blot zucchini noodles with more paper towels to soak up excess moisture and add zoodles to the sauce. Season with salt and pepper to taste, and warm noodles in the sauce until desired tenderness, 2 to 3 minutes.
  • Toss with sliced cherry tomatoes before serving and garnish with parsley.

Nutrition Facts : Calories 174.9 calories, Carbohydrate 6.7 g, Cholesterol 45.6 mg, Fat 13.7 g, Fiber 1.1 g, Protein 7.5 g, SaturatedFat 8.4 g, Sodium 553.8 mg

NICOLE'S CREAMY ZUCCHINI SOUP



Nicole's Creamy Zucchini Soup image

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

1 ½ tablespoons olive oil
1 ½ tablespoons butter
1 cup finely chopped white onion
2 cloves garlic, finely chopped
2 ½ pounds zucchini, cubed
1 medium russet potato, peeled and cubed
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
1 (32 fluid ounce) container chicken stock
½ cup heavy cream
1 teaspoon chopped fresh dill, or to taste

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

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