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
CREAMY ZUCCHINI-BASIL SOUP
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
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
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
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
EASY CREAMY ZUCCHINI SOUP
Steps:
- In a pot set over medium heat, melt the butter.
- Add the onion and garlic and sauté for 5 minutes until soft and translucent.
- Add the zucchini and basil then season with salt and pepper. Cook, stirring regularly, until the zucchini starts to soften.
- Pour in the stock and season with salt and pepper. Allow to simmer for another 10 minutes until the zucchini is soft.
- Transfer to a blender and add the baby spinach.
- Blend until the soup is completely smooth. Pour back into the pot then stir in the cream.
- Simmer for another 5-10 minutes then season with salt and pepper.
- Serve the soup in bowls with a swirl of cream and a spoonful of freshly grated Parmesan cheese.
Nutrition Facts : Calories 128 kcal, Carbohydrate 9 g, Protein 5 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 75 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
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 ZUCCHINI SOUP
Wanted a simple first course soup. Not to over power my main entrée. My guests said I had to post this. Even hubby liked it & he hates veggies--surprised me.
Provided by Katha
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a 2-quart pot sauté onion and carrots in butter until onion is clear.
- Add potatoes, zucchini, broth, pepper and garlic powder.
- Bring to a simmer.
- Simmer 1/2 hour or until potatoes are tender.
- Puree all in a blender or food processor.
- Serve hot or chilled.
- Add a dollop of sour cream, if desired.
CREAMY ZUCCHINI SOUP
Make and share this Creamy Zucchini Soup recipe from Food.com.
Provided by canarygirl
Categories Yam/Sweet Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a large soup pot.
- Sauté sliced garlic until golden, then add remaining vegetables and sort of"stir fry" it for about 3 minutes.
- Add water, bouillon cubes, salt and pepper.
- Bring to a boil, cover and reduce heat to med-low.
- Simmer for about 20-30 minutes until veggies are very tender.
- Remove from heat, add evaporated milk.
- Using a hand blender, puree soup until smooth.
- Adjust salt and pepper.
- Serve with grated cheese and croutons.
- Note:You can add whatever vegetables you have on hand to this--spinach, broccoli, cauliflower, asparagus, etc.
- For a special soup, boil 1 lb shrimp (in their shells), reserving broth for cooking the soup.
- Prepare soup the same way, adding cooked (peeled) shrimp the last minute of cooking (just to heat through).
- Reserve 1/4 lb of shrimp for garnish.
CREAMY ZUCCHINI SOUP
Provided by Monique Gaspais
Categories Soup/Stew Milk/Cream Vegetable Quick & Easy Zucchini Nutmeg Bon Appétit France
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Bring zucchini and broth to boil in heavy medium saucepan. Reduce heat to medium-low, cover and simmer until zucchini is very tender, about 15 minutes.
- Working in batches, puree soup in blender until almost smooth. Return soup to same saucepan. Add cream, nutmeg and cheese; stir over medium heat until warm. Season with salt and pepper.
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5/5 (21)Total Time 1 hrCategory Soups And StewsCalories 196 per serving
- Heat the oil in a large pot over medium heat. Add the onion and cook on medium-low heat for about 5 minutes, or until soft. Add the garlic and heat for 2 to 3 minutes. Add the zucchini, beans, chicken broth and wine.
- Blend with an immersion blender and puree until smooth. If you don't have an immersion blender, you can transfer the soup to a standard blender after it has cooled down (see notes).
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- Heat oil in a saucepan over medium heat. Sauté garlic, ginger, and onions until golden. Add zucchini and potatoes, season with curry powder, cumin, salt, and pepper, and cook briefly. Pour in vegetable broth and let simmer for approx. 25 min. until potatoes and zucchini are tender.
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