SPICY SHRIMP TORTILLA SOUP WITH ZUCCHINI NOODLES
This shrimp soup comes together quickly and will warm your insides with spicy red pepper, diced tomatoes, and zucchini noodles. Top with your favorite taco toppings, like prepared tortilla strips, freshly chopped cilantro, lime wedges, diced avocado, sour cream, and crushed red pepper for additional heat.
Provided by bd.weld
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Cut zucchini in half, then make a cut lengthwise on both sides about 1/4-inch deep. Cut into small noodles using a spiralizer.
- Combine tomatoes, broth, chili powder, red pepper flakes, oregano, and black pepper in a large saucepan over medium-high heat. Bring soup to a simmer, reduce heat, and cook for 15 minutes.
- Add shrimp and desired amount of zucchini. Simmer until shrimp is pink, 3 to 5 minutes. Ladle into soup bowls.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 10 g, Cholesterol 174.3 mg, Fat 1.6 g, Fiber 3 g, Protein 22.4 g, SaturatedFat 0.5 g, Sodium 583.3 mg, Sugar 6.4 g
CREAMY ZUCCHINI SOUP
You don't need loads of cream or even a roux to make a creamy zucchini soup. The natural texture of the zucchini flesh whizzes up beautifully to be a silky, creamy texture. It's well worth the extra few minutes to saute onions until golden for the extra flavour it adds. Topping the soup with a pinch of parmesan is a great finishing touch, otherwise try croutons, finely sliced basil or other herb.
Provided by Nagi
Time 30m
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium high heat. Add garlic and onions, and cook for 3 - 4 minutes until they are light golden brown.
- Add zucchinis, broth and water. Bring to a boil, then cover and reduce heat to medium. Optional: Scoop brown foam (scum) off surface every now and then.
- Cook for 15 - 20 minutes or until zucchini is very soft.
- Use a stick blender to whizz until smooth. (Note 1 for blender)
- Stir through cream and milk. Add salt and pepper to taste.
- Ladle into bowls, swirl over a touch of cream if desired, a pinch of shredded parmesan, and more pepper. Serve hot or at room temperature.
Nutrition Facts : ServingSize 512 g, Calories 215 kcal
CREAM OF ZUCCHINI SOUP
Make and share this Cream of Zucchini Soup recipe from Food.com.
Provided by breezermom
Categories Onions
Time 40m
Yield 7 1/2 Cups
Number Of Ingredients 9
Steps:
- Saute onion in butter in a large saucepan until tender. Add the zucchini and broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until the zucchini is tender.
- Use an immersion blender to puree the zucchini/onion mix, or place in a blender.
- Return the pureed mixture to the saucepan. Stir in half and half and seasonings. Cook zucchini mixture over medium heat, stirring constantly, until the mixture is thoroughly heated. Ladle soup into individual soup bowls. Sprinkle evenly with shredded Cheddar cheese.
CREAM OF ZUCCHINI SOUP
Vegetarian zucchini soup with Gorgonzola. You can use real cream, but I use a vegan mimic cream to keep the calories down, the Gorgonzola adds enough richness that I don't think it's needed.
Provided by alexy
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the olive oil and margarine together in a large pot; cook and stir the onion in the hot oil and margarine until soft, 5 to 7 minutes. Add the zucchini and season with the oregano, salt, and pepper; continue cooking and stirring until the zucchini is tender, about 10 minutes.
- Pour the water into the pot, and stir in the bouillon powder. Bring the liquid to a boil, reduce heat to medium-low, and simmer another 10 minutes. Add the Gorgonzola cheese and allow it to melt into the soup.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Secure the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup in the cooking pot. Stir the creamer through the soup before serving hot.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 11.5 g, Cholesterol 30 mg, Fat 18.6 g, Fiber 2.1 g, Protein 8.5 g, SaturatedFat 6.8 g, Sodium 353.5 mg, Sugar 8.1 g
CREAM OF ZUCCHINI SOUP
Steps:
- Heat a large, heavy saucepan over medium heat. Add the butter and avocado oil. After butter has melted, stir in the onion. Cook onion until soft and translucent.
- Stir in the zucchini squash and oregano. Sprinkle lightly with salt (optional) and pepper. Don't overdo the salt as the feta and the stock will also add saltiness.
- Cook the squash until starting to soften, stirring frequently. Add the garlic and cook for about one minute. Pour the stock over.
- Cover the pot, leaving the cover slightly off center to allow steam to vent. Simmer until vegetables are soft, about 25 minutes. Stir in the feta cheese and allow to melt slightly. Puree the soup using an immersion blender, or in batches, using a traditional blender.
- Stir in the heavy whipping cream and simmer a few minutes. Taste and adjust seasoning if desired. Soup may be thinned with additional stock if desired.
Nutrition Facts : Calories 219 kcal, Carbohydrate 9 g, Protein 10 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 240 mg, Fiber 1 g, Sugar 2 g, ServingSize 8 ounces, UnsaturatedFat 6 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 :
SHRIMP & ZUCCHINI
Using this easy recipe, you will have an aromatic and delicious Shrimp and Zucchini Stir Fry on the table in minutes.
Provided by Holly
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Cut zucchini in half and then into 1/2" slices.
- Season shrimp with salt & pepper.
- Heat half of the olive oil in a skillet. Add shrimp and cook just until pink and almost cooked through. Remove from the pan and set aside.
- Add remaining oil to the pan. Add zucchini, garlic, oregano, chili flakes and salt & pepper to taste. Stir fry 4-5 minutes or until zucchini is tender crisp.
- Add cream and pesto, simmer 1 minute. Stir in shrimp (and any juices on the plate) and cook until heated through.
- Garnish with parmesan cheese if desired.
Nutrition Facts : Calories 233 kcal, Carbohydrate 5 g, Protein 19 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 242 mg, Sodium 749 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SHRIMP AND ZUCCHINI TOSTADAS
Sometimes you just need a really tasty dinner that gets to the table in under 30 minutes -- try this Southwestern-inspired dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees. Place tortillas on two large baking sheets. Brush with 1 tablespoon oil and sprinkle with cheese. Bake until cheese is melted and tortillas are crisp, 3 to 5 minutes.
- In a large skillet, heat 1 tablespoon oil over medium-high. Add garlic and zucchini; season with salt and pepper. Cook, stirring frequently, until zucchini is crisp-tender, 2 to 4 minutes. Add shrimp and cook, stirring frequently, until shrimp are opaque throughout, about 3 minutes. Stir in lime juice. Spoon shrimp mixture over tortillas and top with sour cream and scallions.
Nutrition Facts : Calories 520 g, Fat 26 g, Fiber 2 g, Protein 37 g
CREAM OF ZUCCHINI SOUP
Time 30m
Number Of Ingredients 11
Steps:
- In a large sauce pan or pot, heat olive oil over medium heat. Add the onion and saute for about 5 minutes or until it begins to soften and look translucent. Add the zucchini, water, dried parsley, seasoning salt, and 1 teaspoon of soup base and bring to a boil.
- Simmer over medium-low heat for about 10 to 15 minutes or until zucchini is tender and about half of the water has evaporated. Remove from heat and carefully transfer to a blender. Puree zucchini mixture until smooth, set aside.
- In a medium saucepan, melt the butter over low heat. Whisk in the flour until well combined. Whisk in the milk, cream, and remaining teaspoon of soup base. Increase heat to medium and cook, stirring continuously until mixture is thick. Combine the milk mixture with the pureed vegetables. Adjust seasonings. Thin with milk if desired. Eat warm.
Nutrition Facts : Calories 235 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 55 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 481 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CREAM OF ZUCCHINI SOUP
Chopped zucchini combined with chicken broth makes this easy soup recipe a creamy, seasonal delight. For a different take, serve chilled and enjoy!
Provided by My Food and Family
Categories Home
Time 25m
Yield 9 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Bring first 6 ingredients to boil in large saucepan on medium-high heat; simmer on medium-low heat 15 min. or until zucchini is tender.
- Blend cream cheese, sour cream and soup in small batches in blender until smooth. Return to saucepan; cook until heated through, stirring frequently.
- Serve topped with paprika and crushed corn chips.
Nutrition Facts : Calories 170, Fat 13 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CHILLED ZUCCHINI SOUP WITH LEMON-CUMIN SHRIMP AND CILANTRO CREAM
Provided by Jeanne Thiel Kelley
Categories Soup/Stew Herb Vegetable Appetizer Low Cal High Fiber Mother's Day Dinner Lemon Seafood Shrimp Spice Zucchini Summer Potluck Sour Cream Cilantro Cumin Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 6 first-course or 4 main-course servings
Number Of Ingredients 17
Steps:
- For cilantro cream:
- Whisk sour cream, cilantro, and garlic in small bowl to blend. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- For shrimp:
- Combine all ingredients in medium bowl. Cover and chill at least 4 hours or overnight. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- For soup:
- Heat oil in heavy large pot over medium heat. Add onion; sauté until tender, about 8 minutes. Add garlic; stir 1 minute. Add zucchini; stir to coat. Stir in broth; bring to boil. Cover, reduce heat to mediumlow, and simmer until zucchini is tender, about 10 minutes. Cool to lukewarm. Add chopped cilantro. Working in batches, puree soup in blender until smooth.
- Transfer soup to large bowl. Season to taste with salt and pepper. Cover and chill until cold, about 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Divide soup among bowls. Top each with shrimp, dividing equally. Spoon dollop of cilantro cream over each, garnish with cilantro sprigs, and serve.
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CREAM OF ZUCCHINI SOUP - 2 SISTERS RECIPES BY ANNA AND LIZ
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4.5/5 (7)Total Time 20 minsCategory Soup / StarterCalories 57 per serving
- In a large soup pot, heat olive oil. Add chopped onions and celery and cook for about 5 minutes, until onions are softened and turn golden. Add the crushed red pepper, (or cayenne pepper).
- Add vegetable broth, water, salt, parsley, and chopped zucchini. The liquid should be leveled with the chopped vegetables, if it's lower, add additional water or broth.
- Bring to boil. Cover with a lid and lower heat to a low simmer and set your clock to 15 minutes. Soup is done in 15 minutes!
CHILLED ZUCCHINI SOUP WITH SHRIMP - RECIPE GIRL
From recipegirl.com
Cuisine AmericanTotal Time 55 minsCategory Appetizer, Main CourseCalories 199 per serving
- In a small bowl, whisk the sour cream, cilantro, and garlic to blend. Season with salt and pepper. (can be made 1 day ahead; cover and chill)
- Combine shrimp and marinade ingredients in a medium bowl; cover and chill for at least 4 hours- or overnight (can be made 1 day ahead; keep chilled)
- Heat the oil in large, heavy pot over medium heat. Add the onion; sauté until tender, about 8 minutes. Add the garlic; stir 1 minute. Add the zucchini; stir to coat. Stir in the broth; bring to a boil. Cover, reduce heat to medium-low, and simmer until zucchini is tender, about 10 minutes. Cool to lukewarm. Add the chopped cilantro. Working in batches, puree the soup in a blender until smooth.
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- Melt butter in a small Dutch oven over low heat. Add zucchini, shallot, and garlic; cover and cook 15 minutes, stirring occasionally.
- Place mixture in container of an electric blender; add 1 cup chicken broth. Process until smooth. Pour mixture into Dutch oven; add remaining broth, whipping cream, salt, and curry powder. Cook over medium heat, stirring frequently, until hot.
- Ladle soup into individual serving bowls; garnish with croutons, and serve warm. Soup may also be served chilled.
CREAM OF ZUCCHINI SOUP - SKINNYTASTE
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- Place zucchini, onion, potato, garlic, vegetable broth, and salt and pepper in a medium size saucepan with a lid over medium-high heat.
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