Zucchini Soup I Recipes

ZUCCHINI SOUP

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.

ZUCCHINI SOUP I

Steps:

• In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
• In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
• When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.

ITALIAN ZUCCHINI SOUP

Steps:

• In a Dutch oven, brown sausage with onion; drain excess fat. Add the next eight ingredients; cover and simmer 1 hour. Stir in zucchini and simmer 10 minutes. Sprinkle with cheese if desired.

ZUCCHINI SOUP

Steps:

• Combine zucchini, onions, garlic, and 2 tablespoons water in a non-stick pan over medium heat; cook until zucchini are softened, 5 to 10 minutes. Add remaining water and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and cool.
• Pour zucchini mixture into a food processor no more than half full. Cover and pulse a few times before leaving on to blend. Puree in batches until smooth. Season soup with salt and garnish with chives.

ZUCCHINI SOUP

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.

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.

GARDEN VEGGIE ZUCCHINI SOUP

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.

EASY ZUCCHINI SOUP

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.

ZUCCHINI SOUP

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.

ZUCCHINI SOUP

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.

ZUCCHINI SOUP

Steps:

• Heat the 1/4 cup olive oil in a large Dutch oven over medium heat. Add the chopped zucchini and onions. Season with salt and pepper and toss to coat. Increase the heat to high and add the water. Bring to a boil and cook for 8 minutes.
• Meanwhile, in a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Working in batches, lay the sliced zucchini in a single layer in the skillet. Cook until golden, about 1 minute per side. Transfer to a plate lined with paper towels. Sprinkle with salt. Continue until all the sliced zucchini is cooked.
• Working in batches, transfer the soup to a blender and blend until smooth. Add salt and pepper to taste, pour into bowls, drizzle with Lemon Oil and top with the fried zucchini.
• Combine the oil and lemon in a blender and blend until smooth. Strain through a fine-mesh sieve set over a liquid measuring cup. Set the lemon oil aside until ready to use. The oil can be stored in an airtight container and refrigerated for up to 3 days.

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.

COLD ZUCCHINI SOUP

Steps:

• Gather the ingredients.
• Trim and chop the zucchini, getting rid of the ends. Reserve.
• Heat a medium pot over medium-high heat and add oil, onions, and salt. Cook onions, stirring occasionally until translucent and tender, for about 5 minutes.
• Add zucchini and broth to the onions. Set the heat to high to bring to a boil. Reduce the heat immediately after boiling and maintain a steady simmer until zucchini is very tender, for about 15 minutes.
• Once the zucchini is cooked, turn off the heat. To avoid burns, let the soup cool for at least 20 minutes before blending. Working in batches if necessary, blend soup on high speed until very smooth.
• Transfer pureed soup to a large bowl or sealable container. Cover and chill until cold, for at least 1 hour.
• When ready to serve, stir with cream or yogurt, if using, and add salt and pepper to taste.
• Decorate with fresh cilantro and enjoy.

ZUCCHINI SOUP RECIPE

Steps:

• Heat 3 tablespoons oil over medium high heat in a large heavy Dutch oven. Add onion and salt and cook, stirring often until the onions are starting to brown, 6 to 8 minutes. Add in garlic, and cook, stirring until fragrant but not burning, about 1 minute.
• Add in white wine, increase heat to high and bring to a simmer. Cook until most of the liquid has evaporated, about 90 seconds. Add in broth and sliced zucchini, cover and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally until the zucchini is very tender, about 8 to 10minutes.
• Transfer half of the soup to a large blender. Use caution when blending hot liquids! Puree until creamy and smooth, about 20 seconds. Transfer to another pot or bowl. Repeat by pureeing the remaining zucchini mixture. Alternatively puree with an immersion blender.
• Whisk yogurt into the zucchini soup along with 1 tablespoon dill and basil.
• Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add corn and finely diced zucchini and cook, stirring often until the zucchini and corn is tender, 3 to 5 minutes. Stir in scallion, and remove the skillet from the heat.
• Ladle the soup into bowls. Drizzle with additional oil and top with several spoonfuls of the topping. Add on additional dill and basil and sprinkle with pepper and serve.

SPICY ZUCCHINI SOUP

Steps:

• Sauté the onions and jalapeño: Heat the olive oil in a large pot over medium-high heat. Add the onion and the chopped jalapeño, and sauté for 4 to 5 minutes until the onions are translucent, but not browned.
• Cook the garlic and zucchini: Add the garlic and zucchini to the pan and sauté for another 3 to 4 minutes, stirring often. Sprinkle with salt.
• Add the bread and liquids: Add the bread, broth, and water, and bring to a simmer. Reduce the heat to low and simmer gently for 20 minutes. (Note: If you're using uncooked potatoes instead, you may need to simmer a little longer, depending on what kind of potatoes you use.)
• Purée the soup: Remove the soup from the heat. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. (You can also use an immersion blender.)
• Add lemon juice, salt, pepper: Return the soup to the pot. Add the lemon juice, along with salt and pepper to taste.
• Garnish and serve: Garnish with lemon wedges and sprigs of mint or cilantro. Serve hot or chilled. Keeps for up to a week in the fridge.