Cream Of Zucchini Soup Recipes

Steps:

• Saute onion in butter in a large saucepan until tender. Add the zucchini and broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until the zucchini is tender.
• Use an immersion blender to puree the zucchini/onion mix, or place in a blender.
• Return the pureed mixture to the saucepan. Stir in half and half and seasonings. Cook zucchini mixture over medium heat, stirring constantly, until the mixture is thoroughly heated. Ladle soup into individual soup bowls. Sprinkle evenly with shredded Cheddar cheese.

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.

Steps:

• In a small skillet, saute onion in butter.
• In a large saucepan, combine boiling water with bouillon cubes.
• Add zucchini, herbs and seasonings, and the sauteed onion, along with the butter. Simmer until zucchini is tender.
• Remove and discard the bay leaf. (Don't forget this step, because if the bay leaf goes through the blender, it will spoil your soup!).
• Remove saucepan from stove and puree soup in blender, a few cups at a time. (Don't fill blender more than half full, and keep the lid on at all times. Hot liquid can be dangerous in a blender! Alternatively, you may be able to blend the soup in the pan by using a hand-held stick blender.).
• Return puree to saucepan and stir in milk. Reheat slightly, but don't boil.

Steps:

• In a large saucepan, combine the zucchini, water, onion, bouillon and seasoned salt. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Cool slightly., In a blender, cover and process soup in batches until pureed. Return all to the pan. Add milk and butter; cook and stir until better is melted. Serve immediately or transfer to a freezer container. May be frozen for up to 3 months.

Steps:

• Put zucchini in large Dutch oven with a few inches of water. Simmer zucchini over medium-low heat until tender when poked with a fork, about 20 minutes. Use a slotted spoon to transfer zucchini to a blender, leaving about 1 inch of water in the bottom of the pot.
• Blend zucchini until no large chunks remain; return to the pot. Combine bell pepper, red onions, and cilantro in the blender; blend until no large pieces remain. Stir bell pepper mixture into the blended zucchini; add cream, Swiss cheese, salt, and pepper. Cook over medium-low heat until warmed through and the cheese is melted, 5 to 7 minutes.

Steps:

• Grate the veggies in a food processor to really speed this up!
• Then place the zucchini in a colander; sprinkle w/salt and let sit for 30 minutes; drain well.
• Saute all the veggies in butter until slightly limp.
• Stir in flour and cook over low heat for about five minutes, stirring constantly.
• Slowly add the chicken broth and stir until smooth.
• Add grated cheese, and stir until melted.
• Add milk, salt, & pepper.
• Make sure everything is well blended & serve!

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.

Steps:

• Bring zucchini and broth to boil in heavy medium saucepan. Reduce heat to medium-low, cover and simmer until zucchini is very tender, about 15 minutes.
• Working in batches, puree soup in blender until almost smooth. Return soup to same saucepan. Add cream, nutmeg and cheese; stir over medium heat until warm. Season with salt and pepper.

Steps:

• In a large saucepan, saute zucchini, onion and carrot in butter until crisp-tender. Add the broth, tarragon, salt, pepper and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Cool slightly., Transfer to a blender. Cover and process until pureed; return to pan. Add milk; heat through. Garnish with paprika and zucchini if desired.

Steps:

• Bring first 6 ingredients to boil in large saucepan on medium-high heat; simmer on medium-low heat 15 min. or until zucchini is tender.
• Blend cream cheese, sour cream and soup in small batches in blender until smooth. Return to saucepan; cook until heated through, stirring frequently.
• Serve topped with paprika and crushed corn chips.

Steps:

• Put the cubed zucchini into a large saucepan over medium heat, cover with water, and bring to a boil.
• Lower the heat and simmer about 15 minutes, or until soft; remove pan from heat.
• Allow zucchini to cool in the saucepan in the cooking water.
• Melt the butter in a small saucepan over medium heat; add the onion and garlic, cover and cook for 2 minutes or so (until soft but not brown).
• Remove the lid, stir in the parsley/cilantro, cover and cook for 2 minutes.
• Transfer the onion mix to a blender or food processor.
• Add the zucchini, 1/2 to 1 cup of the cooking water, and salt to the blender and puree.
• Pour the contents of the blender into a large saucepan and heat over medium heat.
• Add the chicken/vegetable broth and bring to a low simmer.
• Slowly stir in the evaporated milk.
• Season with salt and heat through.

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in the milk, water, bouillon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add zucchini. Simmer, uncovered, for 10 minutes or until zucchini is tender. Stir in cheese until melted.

Steps:

• Heat 2 tablespoons olive oil in large saucepan over medium heat. Add chopped zucchini and chopped onion and saut until onion is translucent, about 15 minutes. Add 2 cups water, chopped garlic, 1 1/2 tablespoons fennel seeds and thyme sprig. Stir in 2 tablespoons crème fraîche and 2 tablespoons Pernod. Simmer soup uncovered 20 minutes. Remove thyme sprig from soup.
• Working in batches, purée soup in processor until smooth. (Can be prepared 1 day ahead. Cover and refrigerate.) Return to saucepan and rewarm over medium heat. Season to taste with salt and pepper. Ladle soup into bowls. Drizzle with olive oil and serve.