Zucchini And Rosemary Soup Recipes

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BAKED ZUCCHINI, POTATO AND ROSEMARY PANCAKE



Baked Zucchini, Potato and Rosemary Pancake image

Provided by Giada De Laurentiis

Categories     appetizer

Time 55m

Yield 8 servings

Number Of Ingredients 19

Vegetable cooking spray
2 pounds russet potatoes, peeled and grated
2 medium zucchini, grated
1/2 onion, grated
3 garlic cloves, minced
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan, plus 1 tablespoon
1 teaspoon chopped fresh rosemary leaves, plus sprig for garnish
2 egg whites, lightly beaten
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
Fresh rosemary sprigs, to garnish
Salmon Cream Cheese, recipe follows
6 ounces cream cheese, at room temperature
3 ounces smoked salmon, finely chopped
1 teaspoon lemon zest
1 teaspoon lemon juice
2 teaspoons chopped chives

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F.
  • Lay the potatoes, zucchini, and onion on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, bread crumbs, Parmesan, chopped rosemary, egg whites, salt, and pepper. Mix well until all ingredients are combined.
  • In a 12-inch skillet, heat the oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Cook for 6 minutes or until the edge of the mixture just starts to brown. Place in the oven and bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
  • Allow pancake to cool for about 5 minutes. Slide the pancake out of the pan onto a cutting board and cut into wedges and arrange on a serving platter. Garnish with rosemary sprigs and serve with Smoked Salmon Cream Cheese.
  • Combine all ingredients in a small bowl. Cover and refrigerate until ready to use.

ZUCCHINI SOUP I



Zucchini Soup I image

A delicious soup served anytime.

Provided by William Anatooskin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 13

2 tablespoons margarine
2 onions, chopped
2 potatoes, peeled and diced
8 zucchinis, chopped
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
½ teaspoon dried basil
¼ teaspoon ground white pepper
4 cups chicken broth
1 cup whole milk
¼ cup dry potato flakes
1 tablespoon soy sauce
4 tablespoons chopped fresh dill weed

Steps:

  • In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
  • In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
  • When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.

Nutrition Facts : Calories 133.2 calories, Carbohydrate 21.5 g, Cholesterol 3.1 mg, Fat 4.1 g, Fiber 4 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 182.6 mg, Sugar 6.5 g

REALLY FAST ZUCCHINI SOUP



Really Fast Zucchini Soup image

This is just a really fast and tasty zucchini soup. I made it for the family and my brother, who is a carnivore, was asking for seconds and thirds.

Provided by MG

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 yellow onion, chopped
4 zucchinis, grated
2 cloves garlic, crushed
2 ½ cups vegetable broth
1 ½ cups water
¼ cup heavy whipping cream
ground black pepper to taste

Steps:

  • Melt butter in a skillet over medium heat. Cook and stir onion in hot butter until tender, about 5 minutes. Add zucchini and garlic; continue to cook and stir another 2 to 3 minutes.
  • Pour vegetable broth and water into the skillet; bring to a boil, reduce heat to low, and cook mixture at a simmer for 10 minutes. Stir cream into the broth mixture; season with pepper. Cook until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 13.5 g, Cholesterol 35.6 mg, Fat 11.9 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 7.1 g, Sodium 351.1 mg, Sugar 6.4 g

ROSEMARY ZUCCHINI SOUP



Rosemary Zucchini Soup image

This recipe comes for the Canadian Living magazine. This soup will have you hoping for a bumper zucchini crop in the vegetable garden (can't wait LOL). Its creamy texture comes from the rice, not the cream. To make it smoother, strain the soup through a fine sieve after puréeing.

Provided by Boomette

Categories     Long Grain Rice

Time 44m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
2 stalks celery, chopped
1 onion, chopped
3 garlic cloves, chopped
2 teaspoons fennel seeds
1/2 teaspoon salt
1/2 teaspoon pepper
3 zucchini, chopped
1 1/2 teaspoons fresh rosemary, minced
2 1/2 cups sodium-free chicken stock
3 tablespoons long-grain rice
1 1/2 teaspoons rice vinegar or 1 1/2 teaspoons lemon juice

Steps:

  • In a large saucepan, heat oil over medium heat. Fry celery, onion, garlic, fennel seeds, salt and pepper, stirring, occasionnally, for 5 minutes or until softened.
  • Stir in zucchini and rosemary; cook for 6 minutes.
  • Add stock, 2 cups water and rice. Bring to boil. Reduce heat, cover and simmer, stirring often, for about 20 minutes or until rice is tender. Stir in rice vinegar; let cool slightly.
  • In batches in blender or food processor, purée soup until smooth. (Make-ahead : Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.) Reheat in clean saucepan.

ZUCCHINI AND ROSEMARY SOUP



Zucchini and Rosemary Soup image

Make and share this Zucchini and Rosemary Soup recipe from Food.com.

Provided by Miraklegirl

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, sliced
2 teaspoons minced fresh rosemary
6 cups chicken broth or 6 cups vegetable broth
1 russet potato, peeled,sliced
3 medium zucchini, thinly sliced
1 zucchini, cut into 1/2 inch cubes
crouton
chopped green onion

Steps:

  • Melt butter with oil in heavy large saucepan over medium-high heat.
  • Add onion; sauté until translucent, about 5 minutes.
  • Mix in garlic and rosemary.
  • Add stock and potato; bring to boil.
  • Reduce heat and simmer 10 minutes.
  • Add sliced zucchini; simmer until tender about 15 minutes.
  • Working in batches, puree in blender.
  • Season with salt and pepper.
  • Cook cubed zucchini in saucepan of boiling salted water for 30 seconds; drain.
  • Rewarm soup over medium heat.
  • Ladle into bowls and top with zucchini and croutons.
  • Sprinkle with green onions.

Nutrition Facts : Calories 114.7, Fat 5.8, SaturatedFat 2.4, Cholesterol 7.6, Sodium 605, Carbohydrate 10.8, Fiber 2, Sugar 3.2, Protein 5.6

ZUCCHINI AND ROSEMARY SOUP



Zucchini and Rosemary Soup image

This soup is fresh, creamy and perfect at the height of zucchini season.

Provided by RecipeGirl.com (adapted from Bon Appetit)

Categories     Soup

Time 1h10m

Number Of Ingredients 10

2 tablespoons butter
1 tablespoon vegetable or canola oil
1 large onion, (chopped)
2 medium garlic cloves, (sliced)
2 teaspoons minced fresh rosemary
4 cups low-sodium, fat free chicken or vegetable broth
1 medium russet potato, (peeled and sliced)
3 medium zucchini, (thinly sliced)
1 medium zucchini, (cut into ½-inch cubes)
chopped green onions for topping, (optional)

Steps:

  • Heat the butter with the oil in heavy large saucepan over medium-high heat. Add the onion; sauté until translucent, about 5 minutes. Mix in the garlic and rosemary. Add the broth and potato; bring to boil. Reduce heat and simmer 10 minutes. Add the sliced zucchini; simmer until tender, about 15 minutes.
  • Working in batches, puree in the blender. Season with salt and pepper.
  • Cook the cubed zucchini in a saucepan of boiling salted water for 30 seconds. Drain. Re-warm the soup over medium heat. Ladle into bowls. Top with the cubed zucchini and sprinkle with green onions, if desired.

Nutrition Facts : ServingSize 1 serving, Calories 105 kcal, Carbohydrate 11 g, Protein 4 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 8 mg, Sodium 71 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 2 g

GARDEN VEGGIE ZUCCHINI SOUP



Garden Veggie Zucchini Soup image

A great way to make use of your garden veggies. Zucchini, carrot, potato, and onion combined with some herbs and cheese...delicious! Fresh veggies and herbs make a big difference! You can puree the soup if you prefer.

Provided by Shannon Dyck

Categories     Zucchini Soup

Time 1h

Yield 10

Number Of Ingredients 12

8 cups chicken stock
4 potatoes, cut into 1-inch cubes
3 zucchini, cut into 1-inch cubes
2 small onions, cut into 1-inch cubes
2 carrots, cut into 1-inch chunks
¾ cup chopped fresh dill
1 ½ tablespoons chopped fresh basil
5 cloves garlic, minced - or more to taste
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 (8 ounce) package shredded Cheddar cheese
salt and ground black pepper to taste

Steps:

  • Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot; bring to a boil. Reduce heat to medium-low and cook soup at a simmer until the vegetables are completely tender, about 40 minutes.
  • Leaving pot on stove, switch heating element to off. Add Cheddar cheese to soup; stir until the cheese is melted. Season soup with salt and pepper.

Nutrition Facts : Calories 185 calories, Carbohydrate 20.6 g, Cholesterol 24.1 mg, Fat 8.1 g, Fiber 3.1 g, Protein 8.7 g, SaturatedFat 4.9 g, Sodium 708.4 mg, Sugar 3.1 g

ZUCCHINI AND ROSEMARY SOUP



Zucchini and Rosemary Soup image

Categories     Soup/Stew     Herb     Vegetable     Quick & Easy     Rosemary     Zucchini     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 11

2 tablespoons (1/4 stick) butter
1 tablespoon vegetable oil
1 large onion, chopped
2 garlic cloves, sliced
2 teaspoons minced fresh rosemary
6 cups chicken stock or canned low-salt broth
1 russet potato, peeled, sliced
3 medium zucchini, thinly sliced
1 zucchini, cut into 1/2-inch cubes
Croutons
Chopped green onions

Steps:

  • Melt butter with oil in heavy large saucepan over medium-high heat. Add onion; sauté until translucent, about 5 minutes. Mix in garlic and rosemary. Add stock and potato; bring to boil. Reduce heat and simmer 10 minutes. Add sliced zucchini; simmer until tender about 15 minutes. Working in batches, puree in blender. Season with salt and pepper.
  • Cook cubed zucchini in saucepan of boiling salted water for 30 seconds. Drain. Rewarm soup over medium heat. Ladle into bowls. Top with zucchini and croutons. Sprinkle with green onions.

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