Light And Creamy Zucchini Soup Recipes

CREAM OF ZUCCHINI SOUP

Steps:

• Saute onion in butter in a large saucepan until tender. Add the zucchini and broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until the zucchini is tender.
• Use an immersion blender to puree the zucchini/onion mix, or place in a blender.
• Return the pureed mixture to the saucepan. Stir in half and half and seasonings. Cook zucchini mixture over medium heat, stirring constantly, until the mixture is thoroughly heated. Ladle soup into individual soup bowls. Sprinkle evenly with shredded Cheddar cheese.

CREAMY ZUCCHINI SOUP

Steps:

• Heat oil in a large pot over medium high heat. Add garlic and onions, and cook for 3 - 4 minutes until they are light golden brown.
• Add zucchinis, broth and water. Bring to a boil, then cover and reduce heat to medium. Optional: Scoop brown foam (scum) off surface every now and then.
• Cook for 15 - 20 minutes or until zucchini is very soft.
• Use a stick blender to whizz until smooth. (Note 1 for blender)
• Stir through cream and milk. Add salt and pepper to taste.
• Ladle into bowls, swirl over a touch of cream if desired, a pinch of shredded parmesan, and more pepper. Serve hot or at room temperature.

LIGHT AND CREAMY ZUCCHINI SOUP

Steps:

• Heat olive oil in a pot over medium heat. Cook and stir onion and carrots in hot oil until the onion is translucent, about 5 minutes. Add zucchini; continue cooking until the zucchini begins to soften, about 5 minutes more. Pour chicken broth over the zucchini mixture, place a cover on the pot, and bring to a boil and cook for 8 minutes. Stir spinach into the mixture; continue cooking until the zucchini is tender, about 2 minutes more.
• Mash the zucchini mixture with a potato masher until a desired texture is achieved. Pour potato soup into the zucchini mixture; bring to a simmer and cook for 5 minutes. Stir half-and-half and Pecorino Romano cheese into the zucchini mixture; stir. Continue cooking until heated through completely, 2 to 3 minutes.

CREAM OF ZUCCHINI SOUP

Steps:

• Heat a large, heavy saucepan over medium heat. Add the butter and avocado oil. After butter has melted, stir in the onion. Cook onion until soft and translucent.
• Stir in the zucchini squash and oregano. Sprinkle lightly with salt (optional) and pepper. Don't overdo the salt as the feta and the stock will also add saltiness.
• Cook the squash until starting to soften, stirring frequently. Add the garlic and cook for about one minute. Pour the stock over.
• Cover the pot, leaving the cover slightly off center to allow steam to vent. Simmer until vegetables are soft, about 25 minutes. Stir in the feta cheese and allow to melt slightly. Puree the soup using an immersion blender, or in batches, using a traditional blender.
• Stir in the heavy whipping cream and simmer a few minutes. Taste and adjust seasoning if desired. Soup may be thinned with additional stock if desired.

CREAM OF ZUCCHINI SOUP

Steps:

• Preheat oven to 350°F. Combine bread cubes and 1 tablespoon oil in a bowl; toss well. Spread in an even layer on a large baking sheet. Bake until golden and crisp, 12 to 15 minutes.
• Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium heat. Add shallots; cook, stirring occasionally, until softened, about 3 minutes. Add broth, zucchini, potato and salt; bring to a boil over high heat. Reduce heat to medium-low; simmer, undisturbed, until the vegetables are tender, about 15 minutes.
• Pour the zucchini mixture into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth and silky, about 1 minute. (Use caution when pureeing hot liquids.) Return the mixture to the pot; stir in cream. Ladle the soup into 6 bowls; sprinkle with the croutons and chives.

CREAMY PURéED ZUCCHINI SOUP

Steps:

• Melt butter over medium heat in a Dutch oven. Add onion; sauté 5 minutes. Add garlic and continue sautéing 30 seconds or until fragrant. Add zucchini, chicken broth, salt, and pepper.
• Increase heat to high; bring mixture to a boil.
• Lower heat to medium low; cover Dutch oven. Cook 25 minutes, or until vegetables are tender. Uncover and remove from heat. Allow to cool 15 minutes.
• Purée soup in 3 batches in blender. (See Tip 6)
• Wipe Dutch oven clean. Return puréed soup to Dutch oven, and stir in milk and cream. Correct the seasonings.
• Serve hot or cold. (See Tip 7)
• Yield: 6 servings.

EASY CREAMY ZUCCHINI SOUP

Steps:

• In a pot set over medium heat, melt the butter.
• Add the onion and garlic and sauté for 5 minutes until soft and translucent.
• Add the zucchini and basil then season with salt and pepper. Cook, stirring regularly, until the zucchini starts to soften.
• Pour in the stock and season with salt and pepper. Allow to simmer for another 10 minutes until the zucchini is soft.
• Transfer to a blender and add the baby spinach.
• Blend until the soup is completely smooth. Pour back into the pot then stir in the cream.
• Simmer for another 5-10 minutes then season with salt and pepper.
• Serve the soup in bowls with a swirl of cream and a spoonful of freshly grated Parmesan cheese.

CREAMY ZUCCHINI BASIL SOUP

Steps:

• Heat the oil in a medium saucepan or Dutch oven over medium-low heat, then add the onion and garlic. Cook for 5 minutes, stirring occasionally. Add the zucchini, red pepper flakes, and a pinch of salt, and cook 5 minutes more. Add the water and simmer until the zucchini is tender, around 15-20 minutes.
• Transfer half the zucchini mixture to a blender, add half the basil, and puree until smooth, and transfer to a large bowl. Repeat with the other half of the zucchini mixture and basil. (Or, if you have an immersion blender, you can add the basil to the zucchini mixture and puree the whole thing right in the pot.) Season to taste with salt and pepper, and serve with a drizzle of olive oil over the top.