Pureed Soup Base Zucchini Recipes

PURéED ZUCCHINI SOUP WITH CURRY

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add a generous pinch of salt, the garlic and the zucchini and stir for about a minute, until the garlic smells fragrant. Add the curry powder, stir together, and add the stock or water, the rice and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt.
• Purée the soup with an immersion blender or a food mill or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, add pepper and cayenne to taste and stir in the lemon juice. Serve, garnishing each bowl with paper-thin slices of zucchini, chopped chives and croutons if desired.

CREAM OF ZUCCHINI SOUP

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.

PUREED VEGETABLE SOUPS

Steps:

• In a large Dutch oven or pot, heat oil over medium. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
• Add vegetable, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until vegetable is tender, about 20 minutes.
• Working in batches, puree brothand vegetables in a blender untilsmooth, transferring to a clean potas you work. To prevent spattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid firmly with a dish towel. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice to taste.

EASY ZUCCHINI SOUP

Steps:

• Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.

CREAMY PURéED ZUCCHINI SOUP

Steps:

• Melt butter over medium heat in a Dutch oven. Add onion; sauté 5 minutes. Add garlic and continue sautéing 30 seconds or until fragrant. Add zucchini, chicken broth, salt, and pepper.
• Increase heat to high; bring mixture to a boil.
• Lower heat to medium low; cover Dutch oven. Cook 25 minutes, or until vegetables are tender. Uncover and remove from heat. Allow to cool 15 minutes.
• Purée soup in 3 batches in blender. (See Tip 6)
• Wipe Dutch oven clean. Return puréed soup to Dutch oven, and stir in milk and cream. Correct the seasonings.
• Serve hot or cold. (See Tip 7)
• Yield: 6 servings.

ZUCCHINI-BASIL SOUP

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

Steps:

• Heat a large, heavy saucepan over medium heat. Add the butter and avocado oil. After butter has melted, stir in the onion. Cook onion until soft and translucent.
• Stir in the zucchini squash and oregano. Sprinkle lightly with salt (optional) and pepper. Don't overdo the salt as the feta and the stock will also add saltiness.
• Cook the squash until starting to soften, stirring frequently. Add the garlic and cook for about one minute. Pour the stock over.
• Cover the pot, leaving the cover slightly off center to allow steam to vent. Simmer until vegetables are soft, about 25 minutes. Stir in the feta cheese and allow to melt slightly. Puree the soup using an immersion blender, or in batches, using a traditional blender.
• Stir in the heavy whipping cream and simmer a few minutes. Taste and adjust seasoning if desired. Soup may be thinned with additional stock if desired.

PUREED SOUP BASE (ZUCCHINI)

Steps:

• Saute veggies, add water and cook until tender. Add herbs.
• Puree and pack into freezer containers.
• To Make Soup: Combine 1 1/2 cups milk with each pint of puree. Add 1 cup veggie or chicken broth. Add S&P.
• Add any leftover chicken or prawns (optional).

ZUCCHINI SOUP

Steps:

• Dice zucchini into ½ " pieces, do not peel.
• Melt butter in a medium saucepan over medium heat. Add onion and garlic and cook until tender, about 3 minutes. Add zucchini and cook until tender, about 5 minutes more.
• Stir in broth, salt & pepper. Bring to a boil, reduce heat to a simmer, and cover. Cook 10-15 minutes or until the zucchini is very soft.
• Puree soup using a hand blender or immersion blender*. Stir in the cream and simmer 1 minute more.
• Taste and season with salt and pepper. Garnish with sour cream and fresh dill.

ZUCCHINI + POTATO BABY FOOD PUREE

Steps:

• Bring 2 inches of water to a boil in a medium saucepan over medium heat. Place the potato into a steamer basket over the boiling water, cover and cook for 10 minutes.
• Add in the zucchini on top of the potatoes, cover and cook for another 7 minutes or until potatoes and zucchini are tender. Do not over cook the potatoes. Reserve steamer water. Let cool slightly.
• Place the zucchini and potato into a blender or food processor and puree for 1 minute or until completely smooth, adding the reserved steamer water into the puree in 1 tablespoon increments if needed.

CREAM OF ZUCCHINI SOUP

Steps:

• In a large sauce pan or pot, heat olive oil over medium heat. Add the onion and saute for about 5 minutes or until it begins to soften and look translucent. Add the zucchini, water, dried parsley, seasoning salt, and 1 teaspoon of soup base and bring to a boil.
• Simmer over medium-low heat for about 10 to 15 minutes or until zucchini is tender and about half of the water has evaporated. Remove from heat and carefully transfer to a blender. Puree zucchini mixture until smooth, set aside.
• In a medium saucepan, melt the butter over low heat. Whisk in the flour until well combined. Whisk in the milk, cream, and remaining teaspoon of soup base. Increase heat to medium and cook, stirring continuously until mixture is thick. Combine the milk mixture with the pureed vegetables. Adjust seasonings. Thin with milk if desired. Eat warm.

CREAMY ZUCCHINI SOUP

Steps:

• Heat a large pot over medium high heat. Add the olive oil.
• Add the onions and celery and saute until the onions are soft.
• Add the zucchini, thyme, dill, salt and pepper and stir well.
• Add the vegetable stock and cover the pot, letting the soup come to a boil.
• Once it comes to a boil, reduce the heat to medium low and let simmer for about 20 minutes.
• After 20 minutes, remove the pot from the heat and add the cream.
• Puree with an immersion blender (or in a standard blender in batches).
• Serve in bowls with some fresh dill (if desired).

13 BEST PUREED SOUPS

Steps:

• Choose one or more options from our list of pureed soups here!
• Create your new favorite dish.
• Pat yourself on the back for making food at home for you to enjoy!
• Share and comment! Did you make any tweaks, so it's all your own?

COLD ZUCCHINI SOUP

Steps:

• Gather the ingredients.
• Trim and chop the zucchini, getting rid of the ends. Reserve.
• Heat a medium pot over medium-high heat and add oil, onions, and salt. Cook onions, stirring occasionally until translucent and tender, for about 5 minutes.
• Add zucchini and broth to the onions. Set the heat to high to bring to a boil. Reduce the heat immediately after boiling and maintain a steady simmer until zucchini is very tender, for about 15 minutes.
• Once the zucchini is cooked, turn off the heat. To avoid burns, let the soup cool for at least 20 minutes before blending. Working in batches if necessary, blend soup on high speed until very smooth.
• Transfer pureed soup to a large bowl or sealable container. Cover and chill until cold, for at least 1 hour.
• When ready to serve, stir with cream or yogurt, if using, and add salt and pepper to taste.
• Decorate with fresh cilantro and enjoy.

ZUCCHINI SOUP RECIPE

Steps:

• Heat 3 tablespoons oil over medium high heat in a large heavy Dutch oven. Add onion and salt and cook, stirring often until the onions are starting to brown, 6 to 8 minutes. Add in garlic, and cook, stirring until fragrant but not burning, about 1 minute.
• Add in white wine, increase heat to high and bring to a simmer. Cook until most of the liquid has evaporated, about 90 seconds. Add in broth and sliced zucchini, cover and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally until the zucchini is very tender, about 8 to 10minutes.
• Transfer half of the soup to a large blender. Use caution when blending hot liquids! Puree until creamy and smooth, about 20 seconds. Transfer to another pot or bowl. Repeat by pureeing the remaining zucchini mixture. Alternatively puree with an immersion blender.
• Whisk yogurt into the zucchini soup along with 1 tablespoon dill and basil.
• Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add corn and finely diced zucchini and cook, stirring often until the zucchini and corn is tender, 3 to 5 minutes. Stir in scallion, and remove the skillet from the heat.
• Ladle the soup into bowls. Drizzle with additional oil and top with several spoonfuls of the topping. Add on additional dill and basil and sprinkle with pepper and serve.

PUREED ZUCCHINI SOUP

Steps:

• Place puff pastry on a plate and thaw according to package instructions.
• Meanwhile, rinse zucchini and grate coarsely on a box grater.
• Rinse the scallions, wipe dry and cut into thin rings.
• Peel the garlic and shallot and finely chop.
• Rinse the basil, shake dry and pluck leaves.
• Heat the oil in a large pot. Cook the zucchini, scallions, garlic and shallot until translucent, stirring, about 3 minutes.
• Pour in vegetable stock and cook over low heat until vegetables are tender, about 8 minutes.
• Meanwhile, roll out the pastry on a lightly floured surface to 25 x 25 cm (approximately 10 x 10 inches). With a round cookie cutter (about 12 cm)(approximately 5 inches in diameter), cut out 4 rounds.
• Cut out little stars from the rest of the dough with a star-shaped cookie cutter.
• Sprinkle basil leaves into the soup and puree until smooth with an immersion blender.
• Stir in cream, season with salt and pepper and divide among 4 soup bowls.
• Separate the egg. Lightly beat the egg white and brush over the bottoms of the star shapes, then attach to the dough rounds.
• Brush the edges of the dough rounds with egg white and put one on top of each soup bowl.
• Lightly whisk the egg yolk in another bowl, brush over surface of rounds to coat. Bake in preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) until pastry is golden brown, 10-15 minutes. Let cool slightly before serving.