Zucchini Soup Base For Freezer Recipes

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ZUCCHINI SOUP BASE FOR FREEZER



Zucchini Soup Base for Freezer image

This from the Farm Journal America's Best Vegetable Recipes. I used to make a lot of this stuff from humongous zucchinis every year. I used it like a cream of soup and it works great.

Provided by loonydaycarelady

Categories     Vegetable

Time 30m

Yield 3 Pints, 5 serving(s)

Number Of Ingredients 6

3 lbs zucchini (about 5 medium)
1 1/2 cups chicken or 1 1/2 cups beef broth
2 cups boiling water
1/8 teaspoon garlic powder
1 1/2 teaspoons salt
1/2 cup onion

Steps:

  • Wash and trim zucchini ends. Cut in quarters lengthwise.
  • Combine zucchini and remaining ingredients cook until tender. Strain reserving liquid.
  • Put in blender to purée return to sauce pan with reserved liquid, heat to simmering. Cool and freeze in pint containers. Use for soups.

Nutrition Facts : Calories 53.1, Fat 0.9, SaturatedFat 0.2, Sodium 723, Carbohydrate 10, Fiber 3, Sugar 7.5, Protein 3.5

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

PUREED SOUP BASE (ZUCCHINI)



Pureed Soup Base (Zucchini) image

This is so convenient to have on hand when you don't want to cook much. Just pull from freezer and doctor it up, however you like.

Provided by luvcookn

Categories     Low Protein

Time 1h

Yield 5 pints

Number Of Ingredients 9

6 tablespoons olive oil
3 large onions, thinly sliced
1/4 cup water
18 cups thinly sliced zucchini
2 bell peppers, thinly sliced
3 garlic cloves, minced
2 1/4 teaspoons salt
1/2 teaspoon pepper
1 cup fresh basil or 1 cup fresh tarragon

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).

Nutrition Facts : Calories 269.5, Fat 17.3, SaturatedFat 2.5, Sodium 1102.9, Carbohydrate 27.8, Fiber 7.5, Sugar 12.8, Protein 7.1

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