Creamy Zuke Soup Recipes

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CREAMY ZUCCHINI SOUP



Creamy Zucchini Soup image

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

Provided by canarygirl

Categories     Yam/Sweet Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

4 zucchini (small to medium)
1 large onion
2 garlic cloves
2 carrots or 6 -8 baby carrots
1 sweet potato
3 large potatoes (Yukon gold)
1 (12 ounce) can evaporated milk (large size)
2 double bouillon cubes (Knorr)
water (about 1 1/2-2 quarts)
2 tablespoons olive oil
salt and pepper

Steps:

  • Heat olive oil in a large soup pot.
  • Sauté sliced garlic until golden, then add remaining vegetables and sort of"stir fry" it for about 3 minutes.
  • Add water, bouillon cubes, salt and pepper.
  • Bring to a boil, cover and reduce heat to med-low.
  • Simmer for about 20-30 minutes until veggies are very tender.
  • Remove from heat, add evaporated milk.
  • Using a hand blender, puree soup until smooth.
  • Adjust salt and pepper.
  • Serve with grated cheese and croutons.
  • Note:You can add whatever vegetables you have on hand to this--spinach, broccoli, cauliflower, asparagus, etc.
  • For a special soup, boil 1 lb shrimp (in their shells), reserving broth for cooking the soup.
  • Prepare soup the same way, adding cooked (peeled) shrimp the last minute of cooking (just to heat through).
  • Reserve 1/4 lb of shrimp for garnish.

NICOLE'S CREAMY ZUCCHINI SOUP



Nicole's Creamy Zucchini Soup image

This zucchini soup is savory, delicious, and reminiscent of a creamy broccoli soup. A bit of fresh dill for garnish really brightens it up and complements the earthy zucchini flavor. It's a great way to use up the bounty of summer zucchini!

Provided by NicoleMcmom

Time 1h

Yield 6

Number Of Ingredients 11

1 ½ tablespoons olive oil
1 ½ tablespoons butter
1 cup finely chopped white onion
2 cloves garlic, finely chopped
2 ½ pounds zucchini, cubed
1 medium russet potato, peeled and cubed
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
1 (32 fluid ounce) container chicken stock
½ cup heavy cream
1 teaspoon chopped fresh dill, or to taste

Steps:

  • Heat oil and butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until softened, 6 to 8 minutes. Add zucchini, potato, salt, and pepper; cook, stirring often, until softened, 8 to 10 minutes. Stir in stock and bring to a simmer. Simmer for 15 minutes.
  • Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another large saucepan. Repeat with remaining soup.
  • Stir in cream and bring soup to a low simmer to heat through. Ladle into bowls and garnish with dill.

Nutrition Facts : Calories 201.7 calories, Carbohydrate 16.9 g, Cholesterol 35.3 mg, Fat 14.4 g, Fiber 3.1 g, Protein 4.3 g, SaturatedFat 7.1 g, Sodium 984.3 mg, Sugar 5 g

ZUKE SOUP



Zuke Soup image

My neighbor presented me with a 2 foot zucchini and this recipe. I am glad that she did. It is so easy to do and I loved the end result. You can serve this cold as well but I prefer it hot.

Provided by Bergy

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

5 cups zucchini, peeled & chopped
3/4 cup onion, chopped
4 tablespoons margarine
2 (10 ounce) cans chicken stock
salt & pepper
1 teaspoon dill weed
1/4 teaspoon nutmeg
1/2 cup 2% low-fat milk or 1/2 cup whole milk

Steps:

  • Sauté the onion and zucchini in the margarine for approx 5 minutes.
  • Add broth and simmer for 15 minutes. Remove from heat and cool slightly; process until very smooth.
  • Pour back into a saucepan. Season with salt and pepper. Add the dill, nutmeg and milk. Heat and serve.

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