Creamy Zucchini Basil Soup Recipes

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ZUCCHINI AND BASIL SOUP



Zucchini and Basil Soup image

Blend a little potato into this soup for a rich and creamy texture.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons olive oil, plus more, for drizzling
1 cup chopped onion
1 cup chopped peeled potato
3 to 4 sprigs fresh thyme
1 medium clove garlic, minced
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium vegetable broth
2 cups chopped zucchini
1 cup packed fresh basil leaves, plus some leaves, for serving
Chopped toasted almonds, for serving

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potatoes, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes.
  • Add the zucchini, bring back to a simmer and cook until tender, about 10 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir the basil into the soup and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
  • Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
  • Serve hot and garnish with a sprinkle of almonds, basil leaves and a drizzle of oil.

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

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.

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

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.

CREAM OF ZUCCHINI SOUP



Cream of Zucchini Soup image

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

2 medium onions, chopped
2 tablespoons butter, melted
6 medium zucchini, sliced (1 1/2 lbs)
3 cups chicken broth
1/2 cup half and half cream
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 pinch ground red pepper
shredded cheddar cheese (to garnish)

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.

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

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

CREAMY ZUCCHINI BASIL SOUP



Creamy Zucchini Basil Soup image

You'd be hard pressed to believe that this light yet satisfying soup has no cream or dairy in it whatsoever. A great light lunch or dinner (make sure you have bread on hand), or a terrific first course, this recipe comes together quickly, uses only a few ingredients, and is delicious any time of year.

Provided by Stefan

Categories     Dinner     Lunch

Time 35m

Number Of Ingredients 9

¼ cup of neutral (canola, vegetable) oil
1 medium onion, chopped
2 garlic cloves, chopped
½ teaspoon of red pepper flakes, or more to taste
2 pounds of zucchini, chopped
3 cups of water
⅓ cup of basil leaves, packed
salt and pepper
extra-virgin olive oil (optional)

Steps:

  • Heat the oil in a medium saucepan or Dutch oven over medium-low heat, then add the onion and garlic. Cook for 5 minutes, stirring occasionally. Add the zucchini, red pepper flakes, and a pinch of salt, and cook 5 minutes more. Add the water and simmer until the zucchini is tender, around 15-20 minutes.
  • Transfer half the zucchini mixture to a blender, add half the basil, and puree until smooth, and transfer to a large bowl. Repeat with the other half of the zucchini mixture and basil. (Or, if you have an immersion blender, you can add the basil to the zucchini mixture and puree the whole thing right in the pot.) Season to taste with salt and pepper, and serve with a drizzle of olive oil over the top.

Nutrition Facts : Calories 177 kcal, Carbohydrate 10 g, Protein 3 g, Fat 15 g, SaturatedFat 1 g, TransFat 1 g, Sodium 33 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 13 g, ServingSize 1 serving

CREAM OF BASIL SOUP



Cream of Basil Soup image

I really enjoy creating my own recipes. This one evolved one afternoon when I had an abundance of basil in my garden. I serve it to the ladies' reading club, and everyone wanted the recipe!-Aida Von Babbel, Coquitlam, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 7

3 cups chicken broth
1 cup minced fresh basil
1/4 cup butter, cubed
3 tablespoons all-purpose flour
White pepper to taste
3 cups milk
1/2 cup sour cream

Steps:

  • In a saucepan, simmer broth and basil, uncovered, for 15 minutes. In another saucepan, melt butter. Stir in flour and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; gradually stir in broth and sour cream (do not boil).

Nutrition Facts :

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

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

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

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2020-10-02 Instructions. In a saucepan, heat the olive oil and add the garlic, leeks and zucchini. Stir in the salt and pepper. Cook, stirring often, 3-4 minutes, until the leeks have softened. Add 1 cup of the broth, cover and cook, stirring every once in a while, until the zucchini is falling apart and very tender, 8-10 minutes.
From melskitchencafe.com


EASY, SUMMERY ZUCCHINI-BASIL SOUP RECIPE - SERIOUS EATS
2019-03-27 Add leek and celery. Season with salt and cook, stirring, until vegetables are softened but not browned, about 5 minutes. If pan starts to look dry at any point, add a small splash of olive oil. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add zucchini and cook, stirring, for 1 minute. Add half of basil, stir to combine, and ...
From seriouseats.com


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Top Asked Questions

How to cook zucchini Basil soup?
An easy creamy zucchini basil soup that is a taste of summer in a bowl. Heat the oil in a large saucepan. Add the onion and garlic and cook on a medium heat for 3-5 minutes until soft. Add the zucchini and cook for a further 5 minutes, stirring occasionally. Add the stock, bring to the boil and simmer for 15 minutes.
How do you cook zucchini and Basil for pesto?
Heat the oil in a large saucepan. Add the onion and garlic and cook on a medium heat for 3-5 minutes until soft. Add the zucchini and cook for a further 5 minutes, stirring occasionally. Add the stock, bring to the boil and simmer for 15 minutes. Add the basil and blend with a hand blender or in a food processor.
How to cook Zucchini on the stove?
Add the olive oil in a saucepan placed over medium heat. Cook the onion until it becomes translucent. This should not take more than 5 minutes. Add the zucchini and cook it for 2 minutes before adding the chicken broth and the basil leaves. Lower the heat and cook it for about 20 minutes.
How to make zucchini pasta?
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.

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