Thermomix Cream Of Zucchini Soup Recipes

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THERMOMIX CREAM OF ZUCCHINI SOUP



Thermomix Cream of Zucchini Soup image

Make and share this Thermomix Cream of Zucchini Soup recipe from Food.com.

Provided by Ex-Pat Mama

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

30 g parmesan cheese
1 shallot
400 g zucchini
15 basil leaves
40 g olive oil
100 g vegetable stock
30 g all-purpose flour
800 g water

Steps:

  • Grate parmesan 10 sec/speed 7. Tip out and set aside.
  • Place shallot, zucchini and basil into mixing bowl, chop 5 sec/speed 7.
  • Add oil, saute 3 min/100 deg/speed 2.
  • Add vegetable stock, cook 3 min/100 deg/speed 1.
  • Add flour and water. Cook 20 min/Varoma/speed 1.
  • Add parmesan cheese, and salt and pepper to taste. blend 1 min/speed 7.

Nutrition Facts : Calories 170.2, Fat 12.5, SaturatedFat 2.7, Cholesterol 6.6, Sodium 130, Carbohydrate 10.6, Fiber 1.7, Sugar 1.9, Protein 5.2

CREAM OF ZUCCHINI SOUP



Cream of Zucchini Soup image

Here's one more recipe to help you use up that excess of zucchini from your garden! May be served chilled, too.

Provided by Joy1996

Categories     Low Protein

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

4 -5 medium zucchini, skin on and cubed
1 tablespoon butter
1/2 large white onion, chopped
2 garlic cloves, minced
1/4 cup Italian parsley or 1/4 cup cilantro, chopped
1 (14 ounce) can chicken broth or 1 (14 ounce) can vegetable broth
1 (10 ounce) can evaporated milk
1 teaspoon salt, to taste

Steps:

  • Put the cubed zucchini into a large saucepan over medium heat, cover with water, and bring to a boil.
  • Lower the heat and simmer about 15 minutes, or until soft; remove pan from heat.
  • Allow zucchini to cool in the saucepan in the cooking water.
  • Melt the butter in a small saucepan over medium heat; add the onion and garlic, cover and cook for 2 minutes or so (until soft but not brown).
  • Remove the lid, stir in the parsley/cilantro, cover and cook for 2 minutes.
  • Transfer the onion mix to a blender or food processor.
  • Add the zucchini, 1/2 to 1 cup of the cooking water, and salt to the blender and puree.
  • Pour the contents of the blender into a large saucepan and heat over medium heat.
  • Add the chicken/vegetable broth and bring to a low simmer.
  • Slowly stir in the evaporated milk.
  • Season with salt and heat through.

Nutrition Facts : Calories 121.3, Fat 6.3, SaturatedFat 3.6, Cholesterol 18.8, Sodium 684.9, Carbohydrate 10.7, Fiber 1.6, Sugar 4, Protein 6.5

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