Spicy Zucchini Soup Recipe 435

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SPICY ZUCCHINI SOUP



Spicy Zucchini Soup image

My files are overflowing with recipes I keep meaning to try. So when I encountered a bumper crop of zucchini, I finally reached for this recipe. We look forward to it each summer.

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 14-16 servings (4 quarts).

Number Of Ingredients 15

1 pound bulk Italian sausage
3 cans (28 ounces each) diced tomatoes, undrained
3 cans (14-1/2 ounces each) beef broth
2 pounds zucchini, diced
2 medium green peppers, diced
2 cups thinly sliced celery
1 cup chopped onion
2 teaspoons Italian seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon garlic powder
3 cups cooked macaroni

Steps:

  • In a Dutch oven or soup kettle, brown and crumble sausage; drain. Add tomatoes, broth, zucchini, green peppers, celery, onion and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until vegetables are tender. Add macaroni; heat through.

Nutrition Facts : Calories 109 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 449mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

CREAMY ZUCCHINI SOUP



Creamy Zucchini Soup image

You don't need loads of cream or even a roux to make a creamy zucchini soup. The natural texture of the zucchini flesh whizzes up beautifully to be a silky, creamy texture. It's well worth the extra few minutes to saute onions until golden for the extra flavour it adds. Topping the soup with a pinch of parmesan is a great finishing touch, otherwise try croutons, finely sliced basil or other herb.

Provided by Nagi

Time 30m

Number Of Ingredients 10

1 tbsp olive oil or butter
2 garlic cloves (, minced)
1 large onion (, chopped (brown, yellow or white))
1 kg / 2 lb zucchinis (, cut into 1.5cm / 3/5" slices, larger ones halved (Note 1))
3 cups / 750 ml vegetable or chicken broth (, preferably salt reduced)
1 cup / 250 ml water
3/4 cup / 185 ml cream, heavy / thickened (or light or add a good knob of butter instead) ((Note 2))
1 cup / 250 ml milk (, any fat %, or more cream)
Cream (, for swirling)
Finely shredded parmesan

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.

Nutrition Facts : ServingSize 512 g, Calories 215 kcal

ZUCCHINI SOUP WITH CURRY SPICES



Zucchini Soup with Curry Spices image

An incredibly simple summertime soup for all that extra zucchini from the garden. This soup is delicately spicy, full of flavor, yet low in fat and calories. Butter or oil can be omitted if using a non-stick pan. This is also a great soup to use for canning or freezing so you can enjoy the tastes of summer during the winter months!

Provided by LORIKAE

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

Time 40m

Yield 4

Number Of Ingredients 16

1 ½ pounds zucchini, sliced
1 tablespoon butter
1 large onion, finely chopped
1 (1 inch) piece fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon mustard seeds
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
¼ teaspoon ground cardamom
¼ teaspoon cayenne pepper
sea salt to taste
freshly ground black pepper to taste
1 cup vegetable stock
¼ cup chopped fresh cilantro
4 cinnamon sticks

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, cover, and steam until slightly tender, 5 to 6 minutes.
  • Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender and translucent, 5 to 10 minutes.
  • Mix grated ginger, cumin, coriander, mustard seeds, ground cinnamon, turmeric, cardamom, cayenne pepper, sea salt, and black pepper in a small bowl. Mix spice mixture into onions until coated.
  • Mix zucchini into onion mixture; cook and stir until heated through, 2 to 3 minutes. Pour vegetable stock over zucchini mixture; stir well. Simmer until vegetables are tender, 8 to 10 minutes.
  • Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  • Pour soup into 4 serving bowls; garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.

Nutrition Facts : Calories 93.6 calories, Carbohydrate 14 g, Cholesterol 7.6 mg, Fat 3.9 g, Fiber 4.7 g, Protein 3.4 g, SaturatedFat 2 g, Sodium 237 mg, Sugar 5.5 g

ZUCCHINI SOUP



Zucchini Soup image

Simple, elegant, and delicious, Zucchini Soup is perfect any day of the year!

Provided by Holly Nilsson

Categories     Appetizer     Dinner     Entree     Lunch     Main Course     Soup

Time 35m

Number Of Ingredients 8

1 ½ pounds zucchini (about 2 medium)
1 tablespoon butter
1 small onion (diced)
2 cloves garlic (minced)
2 ¼ cups chicken broth (not low sodium)
salt & black pepper (to taste )
½ cup heavy cream
sour cream and fresh dill (for garnish )

Steps:

  • Dice zucchini into ½ " pieces, do not peel.
  • Melt butter in a medium saucepan over medium heat. Add onion and garlic and cook until tender, about 3 minutes. Add zucchini and cook until tender, about 5 minutes more.
  • Stir in broth, salt & pepper. Bring to a boil, reduce heat to a simmer, and cover. Cook 10-15 minutes or until the zucchini is very soft.
  • Puree soup using a hand blender or immersion blender*. Stir in the cream and simmer 1 minute more.
  • Taste and season with salt and pepper. Garnish with sour cream and fresh dill.

Nutrition Facts : Calories 172 kcal, Carbohydrate 9 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 48 mg, Sodium 535 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

ZUCCHINI SOUP



Zucchini Soup image

This creamy zucchini soup is the BEST way to use up garden zucchini with no need for a roux to make it nice and thick! Simply blend seasoned zucchini with potatoes to create a thick and flavorful broth. Add a touch of cream and your choice of cheese if desired for even more indulgence!

Provided by Stephanie

Categories     Soup

Time 50m

Number Of Ingredients 15

2 Tablespoons butter
1 small yellow onion (diced)
2 cloves garlic (minced)
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon celery salt
¼ teaspoon black pepper
¼ teaspoon kosher salt
1 pinch cayenne (optional)
5 cups zucchini (cut into chunks)
3 cups chicken broth
1 Tablespoon soy sauce ((or Worcestershire sauce))
2 Russet potatoes (equal to 1 pound)
1/2 cup Half and Half (or heavy cream)
1 cup Cheddar Cheese

Steps:

  • Note: There is no need to peel the zucchini for this soup unless yours is jumbo sized, in which case it's possible that the skins are tough and slightly bitter.
  • Shred the cheese from a block for best results. Set aside to allow to come down to room temperature. This will allow it to melt and combine into the soup smoothly.
  • Melt butter in a soup pot over medium heat. Add onions, cook until softened, about 5 minutes. Add garlic and cook 1 more minute.
  • Add diced zucchini and seasonings: (1/4 tsp each of: dried rosemary, thyme, celery salt, kosher salt, pepper, and an optional pinch of cayenne.) Sauté for 5 minutes.
  • Peel and rinse the potatoes. Cut them into small pieces of equal size so that they cook evenly and quickly.
  • Add diced potatoes, chicken broth, and soy sauce. Bring to a boil, then reduce heat to medium. Skim up any brown foam from the top if needed.
  • Let simmer, partially covered, until the vegetables are very fork tender. About 20 minutes.
  • Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.

Nutrition Facts : Calories 226 kcal, Carbohydrate 20 g, Protein 9 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 37 mg, Sodium 963 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

SPICY ZUCCHINI SOUP



Spicy Zucchini Soup image

Mild red chili powder and pan-browned garlic give flavor to this simple vegetable soup. Quick to make, it's ideal for a light lunch! For a variation, instead of rice use rice-shaped pasta, such as orzo or semone de melone, or very thin pasta known as fideo. Or, use yellow summer squash instead of zucchini and add cooked pinto beans in place of the rice. Diced tomatoes also make a tasty addition!

Provided by BeccaB3c

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
4 garlic cloves, thinly sliced
1 -2 tablespoon mild red chili powder
1/4-1/2 teaspoon ground cumin
6 1/3 cups vegetable broth or 6 1/3 cups beef broth
2 medium zucchini, cut into bite-size chunks
4 tablespoons long-grain rice
salt and pepper
1 sprig fresh oregano, to garnish
lime wedge, to serve (optional)

Steps:

  • Heat the oil in a heavy-bottomed pan, add the garlic, and cook, stirring frequently, for about 2 minutes or until softened and just beginning to change color.
  • Stir in the chili powder and cumin and cook over medium-low heat, stirring constantly, for a minute.
  • Stir in the bouillon, zucchini, and rice, then cook over medium-high heat for about 15 minutes, until the zucchini are just tender and the rice is cooked through.
  • Season the soup with salt and pepper to taste.
  • Ladle into warmed soup bowls, garnish with oregano, and serve with lime wedges if using.

THICK AND EASY ZUCCHINI SOUP



Thick and Easy Zucchini Soup image

This is my spin on a quick, easy, healthy version of zucchini soup a friend of ours served at a party. This is a nice, thick soup -- much like a split pea in consistency. Mediterranean flavor ~ some might say with a kick depending on your spice levels...we like spice so we find this flavorful, but mild. :)

Provided by Michelle Waco

Categories     Other Soups

Time 30m

Number Of Ingredients 9

6-8 small zucchini, sliced (small-medium size)
1 large onion, chopped (or 2 medium)
16 oz vegetable broth
3 clove garlic
4 tsp cumin
1 tsp ground black pepper
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp cayenne pepper

Steps:

  • 1. Lightly saute zucchini, onions and garlic in a pan over medium heat.
  • 2. When half way done, add all spices and 1/2 of broth (8oz) and finish cooking until tender, but firm reserving the remaining half of broth to the side.
  • 3. Blend in blender (or with stick /immersion blender), adding additional stock as needed, stopping when you have a thick, split pea consistency. Enjoy!!

CREAMY PURéED ZUCCHINI SOUP



Creamy Puréed Zucchini Soup image

Creamy Puréed Zucchini Soup is both quick and easy to make and delicious to serve. This puréed soup is light and filling, and equally good served hot or cold. It's a perfect dish for a light summer meal, or as a starter for an elegant dinner party.

Provided by Chula King

Categories     Appetizer     Soup

Time 30m

Number Of Ingredients 9

1 Tablespoon unsalted butter
1 1/2 cups chopped onion (1 large)
1 clove garlic minced
2 pounds zucchini, unpeeled and sliced (about 5 medium zucchinis) (See Tip 1)
4 cups (32 ounces) low sodium chicken broth (See Tip 2)
1 teaspoon Kosher salt (See Tip 3)
1/8 teaspoon freshly ground black pepper
1/2 cup (4 ounces) milk (See Tip 4)
3/4 cup (6 ounces) heavy cream (See Tip 5)

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.

Nutrition Facts : Calories 199 kcal, Carbohydrate 12 g, Protein 6 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 47 mg, Sodium 81 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

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

CURRIED ZUCCHINI SOUP



Curried Zucchini Soup image

Curried Zucchini Soup made with fresh ginger and mint. Quick and deeply satisfying. Vegan-adaptable. Can be served hot or chilled.

Provided by Tonia Schemmel | feasting at home

Categories     soup

Time 30m

Number Of Ingredients 11

2 tablespoons coconut oil
1 medium onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 tablespoon ginger, peeled and grated or chopped
½ to 1 jalapeño, seeded and chopped
1 ½ teaspoons sea salt
2 teaspoons yellow curry powder
2 pounds zucchini or yellow squash, about 4 medium cut into chunks
4 cups chicken or vegetable stock
¼ cup cilantro- leaves and stems roughly chopped
¼ cup mint leaves, roughly chopped

Steps:

  • In a heavy-bottomed pot or dutch oven sauté onion, garlic, ginger, and jalapeño in coconut oil, over medium heat for about 5 minutes until tender and fragrant.
  • Add the salt, zucchini and curry powder. Sauté a few minutes more.
  • Add 2 cups of the broth. Bring to a simmer, cover, and cook until the summer squash is tender, about 5-10 minutes.
  • Add two cups of cold broth to the blender along with all the simmered ingredients. (Be so careful as hot liquids tend to burst out in a blender, making an incredible mess, and can burn you- so cover firmly with a kitchen towel.)
  • Blend with the lid vented, until smooth. Add fresh mint and cilantro, blend until incorporated. We like seeing the green flecks of herbs but your choice on how smooth to blend.
  • Reheat to serve.
  • Garnish with cilantro, mint,

Nutrition Facts : ServingSize 1 ½ cups, Calories 159 calories, Sugar 7.7 g, Sodium 674.4 mg, Fat 9.1 g, SaturatedFat 6.3 g, TransFat 0 g, Carbohydrate 14.6 g, Fiber 3.7 g, Protein 8.2 g, Cholesterol 0 mg

SAUTEED ZUCCHINI AND TOMATOES



Sauteed Zucchini and Tomatoes image

Fresh, colorful, and flavorful, this zucchini and tomatoes recipe is the ultimate side dish!

Provided by Holly Nilsson

Categories     Side Dish

Time 22m

Number Of Ingredients 11

1 tablespoon olive oil
½ cup onion (diced)
2 cloves garlic (minced)
1 large zucchini (cut into ½-inch cubes)
1 teaspoon dried parsley
¼ teaspoon dried basil
1 cup ripe tomatoes (diced, any variety)
½ teaspoon seasoned salt
½ teaspoon black pepper
1 ounce mozzarella cheese (shredded)
½ ounce parmesan cheese (shredded)

Steps:

  • Heat olive oil in a 10-inch skillet. Cook onion over medium heat until tender.
  • Add garlic, zucchini, parsley, and basil. Cook until zucchini is tender-crisp, about 5-6 minutes.
  • Add tomato, seasoned salt & pepper. Cook an additional 2-3 minutes.
  • Remove from heat, sprinkle with cheeses and cover with a lid*, rest 2-3 minutes, or until cheese melts.

Nutrition Facts : Calories 96 kcal, Carbohydrate 7 g, Protein 4 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 401 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

CREAMY ZUCCHINI SOUP



Creamy Zucchini Soup image

In our area, we use lots of zucchini. One day I decided to try a new recipe for it, and my family really liked the results.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups 2% milk
1 cup water
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
1 large zucchini, shredded
1 cup shredded cheddar cheese

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in the milk, water, bouillon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add zucchini. Simmer, uncovered, for 10 minutes or until zucchini is tender. Stir in cheese until melted.

Nutrition Facts : Calories 295 calories, Fat 22g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 840mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 12g protein.

SPICY ZUCCHINI SOUP/CHILI



Spicy Zucchini Soup/Chili image

A zippy twist on a basic zucchini soup recipe. Easy to make in a crock pot or stovetop and delicious taste! Adjust the amount of jalapeno you add to your desired heat, we like it nice and spicy.

Provided by CARML mama

Categories     Stew

Time 30m

Yield 8 serving(s)

Number Of Ingredients 16

1 lb ground Italian sausage
2 zucchini, diced
32 ounces canned diced tomatoes
2 tablespoons tomato paste
3 cups water
3 teaspoons beef bouillon (can substitute 3 cups beef broth in place of water and boullion)
2 stalks celery, chopped
1 (14 1/2 ounce) can black beans, drained and rinsed
1 medium onion, diced
1 (4 ounce) can chopped jalapenos
2 teaspoons italian seasoning
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Steps:

  • In a Dutch oven or soup kettle, cook and crumble sausage over medium heat until on longer pink; drain. Add onions and cook until soft.
  • Add rest of ingredients to kettle and bring to a boil. (If you are using a crock pot transfer meat and onion and add the rest of the ingredients to the crock pot. Let cook on low until vegetables are tender or approximately 1 to 1-1/2 hours Can leave it on all day if you need to, it just gets better with time!).
  • Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hrs or until vegetables are tender.
  • Serve with crusty bread or noodles and enjoy!

Nutrition Facts : Calories 288.2, Fat 16.2, SaturatedFat 5.6, Cholesterol 32.4, Sodium 888.4, Carbohydrate 20.6, Fiber 6.1, Sugar 6.5, Protein 16.3

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