Simply Delicious Zucchini Soup Recipes

ZUCCHINI SOUP

Steps:

• Note: There is no need to peel the zucchini for this soup unless yours is jumbo sized, in which case it's possible that the skins are tough and slightly bitter.
• Shred the cheese from a block for best results. Set aside to allow to come down to room temperature. This will allow it to melt and combine into the soup smoothly.
• Melt butter in a soup pot over medium heat. Add onions, cook until softened, about 5 minutes. Add garlic and cook 1 more minute.
• Add diced zucchini and seasonings: (1/4 tsp each of: dried rosemary, thyme, celery salt, kosher salt, pepper, and an optional pinch of cayenne.) Sauté for 5 minutes.
• Peel and rinse the potatoes. Cut them into small pieces of equal size so that they cook evenly and quickly.
• Add diced potatoes, chicken broth, and soy sauce. Bring to a boil, then reduce heat to medium. Skim up any brown foam from the top if needed.
• Let simmer, partially covered, until the vegetables are very fork tender. About 20 minutes.
• Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.

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 AND DELICIOUS ZUCCHINI SOUP

Steps:

• Summary: Puree zucchini in broth and simmer for 10 minutes.
• I harvest one of the huge zukes (larger than my entire forearm) cut it in chunks and place them in a blender with some chicken broth.
• I simply open a large can (48 ounces- about 6 cups) of "College Inn" brand of chicken broth and use some of the broth in the blender with the zucchini so the blender can puree the zukes more easily.
• Then pour the rest of the broth from the can into a soup pot with all the pureed zukes and simmer for 10 or 15 minutes.
• Delicious!
• It comes out a clear, velvety texture with lovely green bits to color it.
• I store any leftover soup in the fridge.
• But it's so good we usually finish it up in just one day.

SIMPLE SHEET PAN RATATOUILLE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Arrange eggplant, zucchini, bell pepper, and onion on a greased or foil-lined baking sheet. Spray vegetables with cooking spray. Season with 1/8 teaspoon black pepper.
• Roast in the preheated oven, stirring and rotating pan once during cooking, until vegetables are lightly browned and tender, about 40 minutes.
• Meanwhile, stir together tomato, oil, parsley, and 1/8 teaspoon each salt and black pepper in a large bowl. Add cooked vegetables and remaining 1/4 teaspoon salt. Toss to combine.

SIMPLY DELICIOUS ZUCCHINI SOUP

Steps:

• Heat the oil in a 8 quart pot over a med-high flame. Add the onions and garlic and saute until clear, about 7 minutes.
• Add the zucchini and saute' for a few minutes then add the parsley, dill and basil; saute for a few minutes and add the broth or water and bring it to a boil. Cover the pot and simmer for 25 minutes or until the outside of the zucchini is soft.
• Blend the soup using an immersion blender in the pot or transfer to a regular blender. Blend it until very smooth. Season it with salt and pepper.