Light And Creamy Zucchini Soup Recipes

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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 SOUP



Creamy Zucchini Soup image

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

1 tbsp olive oil or butter
2 garlic cloves (, minced)
1 large onion (, chopped (brown, yellow or white))
1 kg / 2 lb zucchinis (, cut into 1.5cm / 3/5" slices, larger ones halved (Note 1))
3 cups / 750 ml vegetable or chicken broth (, preferably salt reduced)
1 cup / 250 ml water
3/4 cup / 185 ml cream, heavy / thickened (or light or add a good knob of butter instead) ((Note 2))
1 cup / 250 ml milk (, any fat %, or more cream)
Cream (, for swirling)
Finely shredded parmesan

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

FAST AND EASY ZUCCHINI SOUP



Fast and Easy Zucchini Soup image

This is a fast and easy soup that I keep on hand at all times. Great for when an unexpected guest comes over. Inexpensive and freezes well, too. Warms your belly on those chilly days of winter.

Provided by Jilly Bean

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 4

5 zucchini, sliced
5 cups water
7 cubes chicken bouillon
1 (8 ounce) package cream cheese, softened and cut into 4 sections

Steps:

  • Stir zucchini, water, and chicken bouillon cubes together in a stock pot; bring to a boil. Reduce heat to medium, place a cover on the pot, and simmer the mixture, stirring occasionally, until the zucchini is tender, about 20 minutes.
  • Drop cream cheese into the soup; cook and stir until the cheese melts, about 5 minutes.
  • Blend the soup with an immersion blender until smooth.

Nutrition Facts : Calories 235.7 calories, Carbohydrate 8.4 g, Cholesterol 62.7 mg, Fat 20.2 g, Fiber 1.6 g, Protein 7.2 g, SaturatedFat 12.5 g, Sodium 2205.4 mg, Sugar 2.7 g

EASY CREAMY ZUCCHINI SOUP



Easy Creamy Zucchini Soup image

Provided by Alida Ryder

Categories     Dinner

Time 30m

Number Of Ingredients 10

1 tbsp butter
3 garlic cloves (roughly chopped )
1 onion (finely chopped )
1 kg (2lbs) zucchini (chopped )
2 tbsp fresh basil
2 cups stock/broth
2 cups baby spinach
1 cup cream
salt and pepper (to taste)
Parmesan cheese (to serve)

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

CREAMY, CHEESY ZUCCHINI SOUP



Creamy, Cheesy Zucchini Soup image

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

5 pounds zucchini, trimmed and cut into 1-inch chunks
2 red bell peppers, finely chopped
1 ½ large red onions, finely chopped
1 bunch cilantro
3 cups heavy whipping cream
1 pound shredded Swiss cheese
1 teaspoon salt
¾ teaspoon cracked black pepper

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

CREAMY ZUCCHINI SOUP



Creamy Zucchini Soup image

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

1/4 cup margarine or 1/4 cup butter
1 cup onion, sliced
1 cup potato, diced
3 cups shredded zucchini
1/2 cup shredded carrot
1 quart chicken broth or 1 quart chicken stock
1/4 teaspoon pepper
1/4 teaspoon garlic powder
sour cream, as garnish (optional)

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.

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

CREAMY ZUCCHINI SOUP



Creamy Zucchini Soup image

In our area, we use lots of zucchini. One day I decided to try a new recipe for it, and my family really liked the results.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups 2% milk
1 cup water
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
1 large zucchini, shredded
1 cup shredded cheddar cheese

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in the milk, water, bouillon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add zucchini. Simmer, uncovered, for 10 minutes or until zucchini is tender. Stir in cheese until melted.

Nutrition Facts : Calories 295 calories, Fat 22g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 840mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 12g protein.

QUICK CREAM OF ZUCCHINI SOUP



Quick Cream of Zucchini Soup image

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

2 cups sliced zucchini
1/2 cup chopped onion
1/2 cup chopped carrot
1 tablespoon butter
2 cups chicken broth
3/4 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 teaspoon garlic powder
2 cups milk
Paprika and additional zucchini, optional

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.

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Top Asked Questions

How to make a zucchini soup?
Cook the onion and garlic for 2 minutes in olive oil. When the onion and garlic have started to soften add the zucchini and cook for 1 minute. Add the seasoning and broth. Simmer for 15 minutes. Blend with an immersion blender until smooth. Add the cream. Add more salt and pepper to adjust the taste.
How to cook Zucchini on the stove top?
Heat the oil in a large pot over medium-high heat. Add the onion and saute for 4-5 minutes, until softened. Add the garlic, and stir for another minute. Add the zucchini, broth, cashews, salt, and pepper, and bring to a boil. Turn the heat down to low, cover, and simmer for about 15 to 20 minutes, or until the zucchini is tender.
How to cook zucchini in a crock pot?
Instructions 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. Cook for 15 - 20 minutes or until zucchini is very soft. Use a stick blender to whizz until smooth.
Can you freeze zucchini soup?
Freeze the soup for up to 3 months, thaw at room temperature and heat slowly until hot. 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.

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