Nicoles Creamy Zucchini Soup Recipes

CREAMY ZUCCHINI SOUP

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.

FAST AND EASY ZUCCHINI SOUP

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.

QUICK CREAMY ZUCCHINI SOUP

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.

CREAMY ZUCCHINI SOUP

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.