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
"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 :
CREAM OF ZUCCHINI SOUP
This cream of zucchini soup recipe is a great way to use up your garden zucchini. The potatoes add to the creaminess, while croutons add texture and chives brighten the flavor.
Provided by Jasmine Smith
Categories Healthy Zucchini Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Combine bread cubes and 1 tablespoon oil in a bowl; toss well. Spread in an even layer on a large baking sheet. Bake until golden and crisp, 12 to 15 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium heat. Add shallots; cook, stirring occasionally, until softened, about 3 minutes. Add broth, zucchini, potato and salt; bring to a boil over high heat. Reduce heat to medium-low; simmer, undisturbed, until the vegetables are tender, about 15 minutes.
- Pour the zucchini mixture into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth and silky, about 1 minute. (Use caution when pureeing hot liquids.) Return the mixture to the pot; stir in cream. Ladle the soup into 6 bowls; sprinkle with the croutons and chives.
Nutrition Facts : Calories 179 calories, Carbohydrate 23 g, Cholesterol 12 mg, Fat 9 g, Fiber 3 g, Protein 4 g, SaturatedFat 3 g, Sodium 301 mg, Sugar 6 g
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
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
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
QUICK CREAM OF ZUCCHINI SOUP
Because this soup is very easy to prepare, I reach for it often in the summer when I'm busy playing volleyball and baseball. It's also a great way to use up excess zucchini.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute zucchini, onion and carrot in butter until crisp-tender. Add the broth, tarragon, salt, pepper and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Cool slightly., Transfer to a blender. Cover and process until pureed; return to pan. Add milk; heat through. Garnish with paprika and zucchini if desired.
Nutrition Facts : Calories 132 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 857mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 6g protein.
CREAM OF ZUCCHINI SOUP
Make and share this Cream of Zucchini Soup recipe from Food.com.
Provided by NancysFancies
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Grate the veggies in a food processor to really speed this up!
- Then place the zucchini in a colander; sprinkle w/salt and let sit for 30 minutes; drain well.
- Saute all the veggies in butter until slightly limp.
- Stir in flour and cook over low heat for about five minutes, stirring constantly.
- Slowly add the chicken broth and stir until smooth.
- Add grated cheese, and stir until melted.
- Add milk, salt, & pepper.
- Make sure everything is well blended & serve!
Nutrition Facts : Calories 235.6, Fat 16.2, SaturatedFat 9.9, Cholesterol 43.9, Sodium 826.1, Carbohydrate 12.5, Fiber 1.7, Sugar 3.4, Protein 10.7
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