Zucchini Soup Iv Recipes

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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

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

NICOLE'S CREAMY ZUCCHINI SOUP



Nicole's Creamy Zucchini Soup image

This zucchini soup is savory, delicious, and reminiscent of a creamy broccoli soup. A bit of fresh dill for garnish really brightens it up and complements the earthy zucchini flavor. It's a great way to use up the bounty of summer zucchini!

Provided by NicoleMcmom

Time 1h

Yield 6

Number Of Ingredients 11

1 ½ tablespoons olive oil
1 ½ tablespoons butter
1 cup finely chopped white onion
2 cloves garlic, finely chopped
2 ½ pounds zucchini, cubed
1 medium russet potato, peeled and cubed
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
1 (32 fluid ounce) container chicken stock
½ cup heavy cream
1 teaspoon chopped fresh dill, or to taste

Steps:

  • Heat oil and butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until softened, 6 to 8 minutes. Add zucchini, potato, salt, and pepper; cook, stirring often, until softened, 8 to 10 minutes. Stir in stock and bring to a simmer. Simmer for 15 minutes.
  • Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another large saucepan. Repeat with remaining soup.
  • Stir in cream and bring soup to a low simmer to heat through. Ladle into bowls and garnish with dill.

Nutrition Facts : Calories 201.7 calories, Carbohydrate 16.9 g, Cholesterol 35.3 mg, Fat 14.4 g, Fiber 3.1 g, Protein 4.3 g, SaturatedFat 7.1 g, Sodium 984.3 mg, Sugar 5 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.

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