Zucchini Soup With Herbed Cream Recipes

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CREAMY, CHEESY ZUCCHINI SOUP



Creamy, Cheesy Zucchini Soup image

This zucchini soup is warm and creamy, perfect for fall or winter. Stock up and freeze when zucchini is in season. Perfect for low-carb diets!

Provided by Chair

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

Time 45m

Yield 10

Number Of Ingredients 8

5 pounds zucchini, trimmed and cut into 1-inch chunks
2 red bell peppers, finely chopped
1 ½ large red onions, finely chopped
1 bunch cilantro
3 cups heavy whipping cream
1 pound shredded Swiss cheese
1 teaspoon salt
¾ teaspoon cracked black pepper

Steps:

  • Put zucchini in large Dutch oven with a few inches of water. Simmer zucchini over medium-low heat until tender when poked with a fork, about 20 minutes. Use a slotted spoon to transfer zucchini to a blender, leaving about 1 inch of water in the bottom of the pot.
  • Blend zucchini until no large chunks remain; return to the pot. Combine bell pepper, red onions, and cilantro in the blender; blend until no large pieces remain. Stir bell pepper mixture into the blended zucchini; add cream, Swiss cheese, salt, and pepper. Cook over medium-low heat until warmed through and the cheese is melted, 5 to 7 minutes.

Nutrition Facts : Calories 471 calories, Carbohydrate 15.9 g, Cholesterol 139 mg, Fat 39.4 g, Fiber 3.6 g, Protein 16.9 g, SaturatedFat 24.5 g, Sodium 372.9 mg, Sugar 6.6 g

CREAMY ZUCCHINI-BASIL SOUP



Creamy Zucchini-Basil Soup image

Cooked, puréed zucchini adds rich, creamy body to this easy, summery soup.

Provided by Amy Myers, MD

Categories     HarperCollins     HarperCollins     Soup/Stew     Summer     Zucchini     Basil     Quick and Healthy     Healthy     Wheat/Gluten-Free     Dairy Free

Yield 2 servings

Number Of Ingredients 8

1 tablespoon avocado oil
1 onion, finely chopped
2 zucchinis, chopped
2 cups Gut-Healing Bone Broth
1/4 cup basil leaves
1 clove garlic, minced
Fine sea salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil

Steps:

  • In a saucepan, heat the oil and onion over medium-high heat. When hot, add the zucchini and sauté until the vegetables are soft. Set aside and let cool for 5 minutes.
  • Place the zucchini and onion, bone broth, basil, garlic, salt, and pepper in a food processor. Blend until combined. Add the olive oil and pulse until combined. Return the soup to the saucepan and reheat. Divide soup between two bowls and serve.

CREAM OF ZUCCHINI SOUP



Cream of Zucchini Soup image

"Zucchini is such a plentiful producer during the summer that I made several batches of this soup and freeze it for the two of us," writes Bernice Morris of Marshfield, Missouri. "It's wonderful when cooler weather sets in."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 7

1 pound zucchini, cut into 1/2-inch slices
2 cups water
1 medium onion, chopped
1 teaspoon chicken bouillon granules
1/2 teaspoon seasoned salt
2 cans (one 12 ounces, one 5 ounces) evaporated milk
1 tablespoon butter

Steps:

  • In a large saucepan, combine the zucchini, water, onion, bouillon and seasoned salt. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Cool slightly., In a blender, cover and process soup in batches until pureed. Return all to the pan. Add milk and butter; cook and stir until better is melted. Serve immediately or transfer to a freezer container. May be frozen for up to 3 months.

Nutrition Facts :

ZUCCHINI SOUP WITH HERBED CREAM



Zucchini Soup With Herbed Cream image

A smooth and creamy zucchini soup, served with a dollop of herbed cream. Dish is a Swanson Broth recipe.

Provided by DailyInspiration

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup sour cream (light if preferred)
4 teaspoons basil leaves, fresh and chopped
4 teaspoons oregano leaves, fresh and chopped
2 tablespoons oil
1 onion, finely chopped (large)
1 garlic clove, minced
4 zucchini, thinly sliced (medium)
1/4 teaspoon pepper
3 cups vegetable broth

Steps:

  • Stir the sour cream, 1 teaspoons of the basil and 1 teaspoons of the oregano in a small bowl. Cover and refrigerate.
  • Heat the oil in a 4-qt. saucepan over medium heat. Add the onion and garlic and cook until tender. Add the zucchini and pepper. Cook for 5 minutes or until the zucchini is tender.
  • Add the broth, remaining basil and oregano. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
  • Place one-third of the zucchini mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the process twice more with the remaining zucchini mixture. Return all of the pureed mixture to the saucepan. Cook over medium heat for 5 minutes or until hot. Place one tablespoons of the sour cream mixture on top of each bowl of soup.

Nutrition Facts : Calories 111, Fat 8.8, SaturatedFat 2.9, Cholesterol 10, Sodium 27, Carbohydrate 7.4, Fiber 2.2, Sugar 4.8, Protein 2.4

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