Yummers Zucchini Soup Recipes

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YUMMERS ZUCCHINI SOUP



Yummers Zucchini Soup image

This soup is so easy... but so good. A friend gave it to me years ago so I could use up the zucchini in the garden. It freezes well too for those cold winter nights..but makes a great light summer meal.Garnish with sour cream and or parmesan cheese ( I prefer the sour cream).

Provided by advoc84kids

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

8 zucchini, cut up
1 chopped onion
3 slices uncooked bacon, cut up
2 (14 ounce) cans chicken broth
2 teaspoons seasoning salt
pepper

Steps:

  • Put all ingredients in pot, cook on medium low heat until tender ( approximately 35-45 minutes).
  • Let cool slightly.
  • Blend soup mixture in blender.
  • Reheat.
  • Serve with dab of sour cream/ parmesan cheese or both on top.
  • One word of caution, do not fill the blender too full with hot soup, the lid will explode from heat expansion., I know I learned this the hard way.

Nutrition Facts : Calories 139.3, Fat 5.2, SaturatedFat 1.6, Cholesterol 4.1, Sodium 735.8, Carbohydrate 15.6, Fiber 4.4, Sugar 11.6, Protein 10.1

ROSEMARY ZUCCHINI SOUP



Rosemary Zucchini Soup image

This recipe comes for the Canadian Living magazine. This soup will have you hoping for a bumper zucchini crop in the vegetable garden (can't wait LOL). Its creamy texture comes from the rice, not the cream. To make it smoother, strain the soup through a fine sieve after puréeing.

Provided by Boomette

Categories     Long Grain Rice

Time 44m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
2 stalks celery, chopped
1 onion, chopped
3 garlic cloves, chopped
2 teaspoons fennel seeds
1/2 teaspoon salt
1/2 teaspoon pepper
3 zucchini, chopped
1 1/2 teaspoons fresh rosemary, minced
2 1/2 cups sodium-free chicken stock
3 tablespoons long-grain rice
1 1/2 teaspoons rice vinegar or 1 1/2 teaspoons lemon juice

Steps:

  • In a large saucepan, heat oil over medium heat. Fry celery, onion, garlic, fennel seeds, salt and pepper, stirring, occasionnally, for 5 minutes or until softened.
  • Stir in zucchini and rosemary; cook for 6 minutes.
  • Add stock, 2 cups water and rice. Bring to boil. Reduce heat, cover and simmer, stirring often, for about 20 minutes or until rice is tender. Stir in rice vinegar; let cool slightly.
  • In batches in blender or food processor, purée soup until smooth. (Make-ahead : Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.) Reheat in clean saucepan.

EASY ZUCCHINI SOUP



Easy Zucchini Soup image

This creamy (but cream-free!) soup is a great addition to any meal. It's quick and easy, you will have your guests thinking that you have been cooking all day!

Provided by Julia L

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

Time 25m

Yield 5

Number Of Ingredients 5

½ cup butter
2 pounds zucchini, cut into chunks
1 (15 ounce) can chicken broth
1 teaspoon salt
1 teaspoon curry powder

Steps:

  • Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.
  • Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 6.8 g, Cholesterol 50.9 mg, Fat 19 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 11.7 g, Sodium 1021.5 mg, Sugar 3.6 g

ZUCCHINI SOUP



Zucchini Soup image

I've received numerous 4-H cooking awards over the past few years and often cook for the family...much to my mom's delight.

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 6-8 servings (2 quarts).

Number Of Ingredients 13

12 ounces uncooked breakfast sausage links
1 cup chopped celery
1/2 cup chopped onion
1 pound zucchini, sliced
3 cans (14-1/2 ounces each) stewed tomatoes
1 can (14-1/2 ounces) chicken broth
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1/2 teaspoon sugar
1/4 teaspoon dried basil
1 medium green pepper, chopped

Steps:

  • Cut sausage into 1/4-in. slices; brown in a Dutch oven. Add celery and onion; saute until tender. Drain. Stir in the next nine ingredients. Bring to a boil; reduce heat and simmer for 35 minutes. Add green pepper and simmer for 10 minutes.

Nutrition Facts : Calories 198 calories, Fat 12g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 1340mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.

ZUCCHINI SOUP



Zucchini Soup image

This is a great late summer soup when it starts to cool off and you have zucchini coming out your ears. This soup freezes beautifully. You can add chicken for a hearty soup. I got this recipe from The Dining Diva.

Provided by MigJ9063

Categories     Onions

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

4 cups chicken broth
5 zucchini, sliced
2 carrots, peeled and grated
1 medium onion, diced
8 ounces cream cheese, cubed
1 garlic clove, minced
seasoning salt, to taste
salt, to taste
pepper
shredded zucchini
onion, carmelized

Steps:

  • In a large saucepan or stockpot, cook zucchini, carrots, onions in chicken broth about 20 minutes or until vegetables are tender. Transfer to a blender or food processor in small batches; blend well.
  • Add cream cheese a little at a time and continue blending until cream cheese is melted.
  • Adjust seasonings to taste and serve hot or cold. Garnish with shredded zucchini and caramelized onions.

Nutrition Facts : Calories 200.4, Fat 14.4, SaturatedFat 8.6, Cholesterol 41.6, Sodium 651.7, Carbohydrate 11.1, Fiber 2.6, Sugar 5.1, Protein 8.4

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