Vermont Summer Zucchini Soup Recipes
ZUCCHINI SUMMER SOUP
This Zucchini Summer Soup is a very flavorful super easy recipe to make. You can add any seasonal veggies and you will end up with a delicious meal!
Provided by Olivia Ribas
Categories Soup
Time 35m
Number Of Ingredients 12
Steps:
- In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the red onions, carrot, and sweet potato.
- Cook for about 10 minutes.
- Add broth and bring it to a boil. Add zucchini, cover and simmer the zucchini for about 6 minutes.
- Add peas, chickpeas, garlic powder, chili pepper, salt and pepper and cook for about 4 minutes.
- Taste and add any extra seasonings, if necessary. Serve topped with fresh parsley
Nutrition Facts : ServingSize 1 /4, Calories 191 kcal, Carbohydrate 26 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Sodium 349 mg, Fiber 6 g, Sugar 9 g, UnsaturatedFat 6 g
ZUCCHINI SUMMER SOUP
This soup can be served hot or cold, and is great to use up those giant zucchinis from the garden! This soup can easily be adjusted to your personal tastes. If you want a thicker soup you can cut back on the tomatoes and add a little more zucchini. Serve with Parmesan cheese.
Provided by Elizabeth
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h50m
Yield 8
Number Of Ingredients 18
Steps:
- Place zucchini cubes in colander; sprinkle with 2 teaspoons of salt and let stand to drain for 30 minutes.
- Meanwhile, combine in a blender the roma tomatoes, stewed tomatoes, tomato paste, and water; blend until smooth.
- Pour tomato mixture and chicken broth into a large stockpot. Bring to a boil over medium heat; immediately reduce heat to low; stir in sugar and simmer, stirring occasionally.
- Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic, onion, green pepper, and zucchini, and cook and stir until onion is clear and zucchini is lightly brown, about 10 minutes. Transfer vegetables to blender and pulse a few times, just enough to chop.
- Add vegetables to the stockpot; stir in lemon juice, dill, tarragon, and parsley. Simmer, uncovered, for 35 minutes, stirring occasionally. Stir in Parmesan cheese, salt, and pepper to taste. Simmer an additional five minutes. Let stand for ten minutes before serving.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 24.9 g, Cholesterol 4.4 mg, Fat 5.6 g, Fiber 4.2 g, Protein 5.3 g, SaturatedFat 1 g, Sodium 1603.8 mg, Sugar 17.1 g
SUMMER SQUASH SOUP
A healthy, easy and delicious soup made with fresh summer veggies. Serve hot or cold and freeze leftovers to enjoy on cold winter days!
Provided by jsquilts
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a heavy pot over medium heat; cook and stir onions until translucent, about 10 minutes. Add chicken broth and potatoes; bring to a boil. Reduce heat to medium-low, cover pot, and simmer, about 5 minutes. Add carrots and simmer, about 10 minutes. Add zucchini and simmer until all vegetables are tender, about 15 minutes.
- Combine soup, basil, salt, and pepper into a blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until desired consistency is reached.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 27.8 g, Cholesterol 14.3 mg, Fat 4.7 g, Fiber 5.3 g, Protein 5.4 g, SaturatedFat 2.6 g, Sodium 891 mg, Sugar 8.4 g
VERMONT SUMMER ZUCCHINI SOUP
This is a wonderful easy soup to make when your garden is bursting with zucchini. There is so many variations to this soup. Try adding a teaspoon of cumin or curry; fresh herbs, a can of chicken or cream of mushroom soup. This is a fast and easy soup to make for a simple meal.
Provided by NewEnglandCook
Categories Vegetable
Time 25m
Yield 4 4 Cups, 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Add cubed zucchini, water, onion, and bullion cube to pot.
- Bring to a boil and lower heat to simmer.
- Cook 15 minutes or so until the zucchini is tender, nearly mushy.
- Turn off heat.
- Using a hand blender, puree soup until smooth.
- Add half and half, butter, salt and pepper.
- Correct seasoning.
- Serve and enjoy.
Nutrition Facts : Calories 99.5, Fat 8, SaturatedFat 4.8, Cholesterol 20.9, Sodium 1965.1, Carbohydrate 6.1, Fiber 1.5, Sugar 3.7, Protein 2.3
ZUCCHINI SOUP
Wonderfully easy soup. Great in the fall when you are wanting something to warm you up, and have alot of zucchini from your garden that needs to be used.
Provided by Miss Diggy
Categories Lunch/Snacks
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Put all in a pot,except for half and half, and let simmer 40 minutes.
- Let cool, then blend in blender until smooth.
- Add half and half, heat and serve.
Nutrition Facts : Calories 263.4, Fat 20.3, SaturatedFat 9.4, Cholesterol 45.3, Sodium 493.9, Carbohydrate 13.2, Fiber 2.3, Sugar 4.8, Protein 9
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