Courgette And Cream Cheese Soup With Crispy Croutons Recipes

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FAST AND EASY ZUCCHINI SOUP

This is a fast and easy soup that I keep on hand at all times. Great for when an unexpected guest comes over. Inexpensive and freezes well, too. Warms your belly on those chilly days of winter.

Provided by Jilly Bean

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

Time 30m

Yield 4

Number Of Ingredients 4



Fast and Easy Zucchini Soup image

Steps:

  • Stir zucchini, water, and chicken bouillon cubes together in a stock pot; bring to a boil. Reduce heat to medium, place a cover on the pot, and simmer the mixture, stirring occasionally, until the zucchini is tender, about 20 minutes.
  • Drop cream cheese into the soup; cook and stir until the cheese melts, about 5 minutes.
  • Blend the soup with an immersion blender until smooth.

Nutrition Facts : Calories 235.7 calories, Carbohydrate 8.4 g, Cholesterol 62.7 mg, Fat 20.2 g, Fiber 1.6 g, Protein 7.2 g, SaturatedFat 12.5 g, Sodium 2205.4 mg, Sugar 2.7 g

5 zucchini, sliced
5 cups water
7 cubes chicken bouillon
1 (8 ounce) package cream cheese, softened and cut into 4 sections

ROCKET & COURGETTE SOUP WITH GOAT'S CHEESE CROUTONS

This seasonal soup is packed full of goodness, and every spoonful will bring you a taste of spring

Provided by Good Food team

Categories     Lunch, Soup

Time 40m

Number Of Ingredients 8



Rocket & courgette soup with goat's cheese croutons image

Steps:

  • Cook the onion gently in the olive oil or butter for 5-10 mins, until soft. Add the potato and cook for 5 mins, then add the courgettes, rocket, stock and plenty of seasoning. Bring to a simmer and cook for 5 mins, until the courgettes feel soft. Whizz the soup in a blender, or use a hand blender, until smooth. Return to the pan and keep warm.
  • Toast the baguette slices, spread each with a little goat's cheese, then grill if you like, or serve as it is with the soup.

Nutrition Facts : Calories 233 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.36 milligram of sodium

1 onion , finely diced
1 tsp olive oil or knob of butter
1 medium potato , finely diced
4 courgettes , grated or chopped
100g rocket , roughly chopped
850ml vegetable stock
8 thin slices baguettes
150g pack soft goat's cheese

ZUCCHINI CHEESE SOUP (A.K.A. VACHE QUI RIT SOUP)

This is a children's favourite in France and has quickly become my children's favourite, here in Canada. I saw Laura Calder's "French Food at Home" show on Food Network Canada (foodtv.ca) where she prepared this quick and delicious recipe. You can substitute or add any vegetable you wish. I have found it is great made with broccoli or cauliflower and I sometimes add a couple of julienned carrots just to switch it up a bit. A fairly healthy soup because it is not loaded with cream, flour, butter or highly processed cheeses.

Provided by J. Ko

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6



Zucchini Cheese Soup (A.k.a. Vache Qui Rit Soup) image

Steps:

  • Put the zucchini and onion in a medium saucepan and add chicken stock. (The stock will not cover the vegetables.) Add salt and pepper, to taste, and cumin, if using.
  • Bring to a boil then lower heat and simmer until vegetables are tender, approximately 10 to 15 minutes.
  • Remove from heat, add cheese and puree. (An immersion blender works well and keeps dishes to a minimum.).
  • Gently reheat to serve.
  • NOTE: A herbed cream cheese, such as Kraft Philadelphia Cream Cheese with Garlic and Herbs, makes this soup really delicious!

Nutrition Facts : Calories 242.3, Fat 13.4, SaturatedFat 7.8, Cholesterol 41.6, Sodium 495.5, Carbohydrate 14.8, Fiber 2.7, Sugar 8.8, Protein 17.1

1 onion, finely sliced
2 lbs zucchini, chopped (if substituting broccoli or cauliflower use 4 generous cups, chopped)
2 cups chicken stock (or water or vegetable stock)
salt and pepper (to season)
1 pinch cumin (optional)
4 ounces vache qui rit Laughing Cow cheese (or Boursin or cream cheese)

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