Zucchini And Basil Soup Recipes
ZUCCHINI-BASIL SOUP
Provided by Shelley Wiseman
Categories Soup/Stew Blender Food Processor Herb Appetizer Vegetarian Lunch Basil Squash Zucchini Summer Healthy Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
- Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).
- Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
- Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.
CREAMY ZUCCHINI-BASIL SOUP
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
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.
ZUCCHINI AND BASIL SOUP
A quick-to-prepare, low fat, inexpensive and yummy soup, adapted from a recipe I found in the Australian magazine 'New Idea'. Not sure exactly when, but I think from 2005; it's one I cut out of the magazine some time ago, and have made several times since then. Like most soup recipes, it's extremely verasatile: you can add other vegetables that you have on hand that need to be used. I've added baby spinach leaves that needed to be used, and on one occasion, I added a packet of lentils. If you add other vegetables, you will probably need to add more stock. BTW, 750g = 1½ pounds.
Provided by bluemoon downunder
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sauté the onion in a large (preferably non-stick) pan over a gentle heat until softened but not browned; add the potatoes and cover and cook over a gentle heat.
- Cut the ends from the zucchinis and cut into thick slices; add to the pan and add salt and freshly ground pepper to taste and cook, covered, for about 5 minutes, stirring occasionally.
- Add the vegetable stock and bring to the boil; simmer, covered, for about 10 minutes or until the zucchini is very tender.
- Stir in the basil and the garlic and simmer for another 5 minutes.
- Remove from the heat and cool slightly; then blend the soup in a blender or food processor. An immersion blender is undoubtedly the easiest way to do this.
- Reheat the blended soup and stir in the lemon juice.
- Serve with a dollop of cream or Greek yoghurt and a sprinkling of finely chopped parsley, shredded basil or a thin slice of lime in each bowl.
- NOTES: If you don't like lemon, this can be omitted. I really recommend using Greek yoghurt rather than cream; it's just so deliciously creamy! When making this soup, I've used my Vegetable Stock Recipe #135453.
Nutrition Facts : Calories 211.5, Fat 8.2, SaturatedFat 2.7, Cholesterol 11.1, Sodium 23.8, Carbohydrate 31.5, Fiber 5.1, Sugar 6.3, Protein 5.3
ZUCCHINI AND BASIL SOUP
A great way to use an abundance of Zucchini. This is so easy, so creamy and so very, very nice. This soup can be frozen or kept for 2 days in the fridge. If you don't have fresh Basil, a basil pesto can be used. Also vegetable stock can be used instead of chicken stock.
Provided by Tisme
Categories Vegetable
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- Fry onion gently until transparent, taking care not to brown it. This should take about 5 minutes.
- Add vegetables, stock and water, and simmer for 10 minutes (taking care not to simmer any longer than this to avoid the soup becoming bitter).
- Add cheese,cream and basil and simmer a further 2 minutes. (At this stage you can blend the soup for smooth and creamy finish, but this is not necessary).
- Season with salt and pepper to taste if desired.
- Serve with a thick crusty bread.
Nutrition Facts : Calories 290, Fat 18.1, SaturatedFat 8.5, Cholesterol 43.3, Sodium 290.1, Carbohydrate 24, Fiber 3.6, Sugar 5.8, Protein 10.2
BASIL AND ZUCCHINI SOUP
Make and share this Basil and Zucchini Soup recipe from Food.com.
Provided by Diana McNaughton
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan and lightly cook the onion and garlic untilgolden..
- Add the water, stock, zucchini and basil.
- Bring to the boil, lower heat and simmer for about 10 minutes or until vegetables are soft.
- Process in a food processor until smooth Return to pan, add the milk
- and heat Do not boil.
Nutrition Facts : Calories 110.1, Fat 4.2, SaturatedFat 0.7, Cholesterol 0.5, Sodium 904.6, Carbohydrate 16.6, Fiber 4.5, Sugar 7.6, Protein 5.2
ZUCCHINI BASIL SOUP
This recipe, from the August 1993 issue of Gourmet Magazine is a little different than the ones already posted here on 'Zaar'. This is a simple soup to make when zucchini and basil are abundant in the garden and at farm stands. Just be sure to use small zucchini, which are sweeter than the large ones.
Provided by Chef Regina V. Smith
Categories Low Protein
Time 1h
Yield 4 quarts
Number Of Ingredients 9
Steps:
- In a large saucepan combine the onion, garlic, basil, thyme, and the butter and cook the mixture over moderately low heat, stirring, until the onion was softened.
- Add the broth and the zucchini, bring the mixture to a boil, and stir in the rice. Simmer the mixture, covered, stirring occasionally, for 30 minutes, or until the rice is tener and stire in the cream cheese.
- In a blender or food processor puree the soup in batches, transferring it as it is pureed to a tureen, and season it with salt.
Nutrition Facts : Calories 330, Fat 16.1, SaturatedFat 8.8, Cholesterol 36.5, Sodium 1629.1, Carbohydrate 32, Fiber 6, Sugar 12, Protein 17.7
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