CREAMY ZUCCHINI SOUP
Provided by Monique Gaspais
Categories Soup/Stew Milk/Cream Vegetable Quick & Easy Zucchini Nutmeg Bon Appétit France
Yield Makes 4 servings
Number Of Ingredients 5
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.
CREAMY ZUCCHINI SOUP
Wanted a simple first course soup. Not to over power my main entrée. My guests said I had to post this. Even hubby liked it & he hates veggies--surprised me.
Provided by Katha
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a 2-quart pot sauté onion and carrots in butter until onion is clear.
- Add potatoes, zucchini, broth, pepper and garlic powder.
- Bring to a simmer.
- Simmer 1/2 hour or until potatoes are tender.
- Puree all in a blender or food processor.
- Serve hot or chilled.
- Add a dollop of sour cream, if desired.
NICOLE'S CREAMY ZUCCHINI SOUP
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
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
CREAM OF ZUCCHINI SOUP
Make and share this Cream of Zucchini Soup recipe from Food.com.
Provided by breezermom
Categories Onions
Time 40m
Yield 7 1/2 Cups
Number Of Ingredients 9
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.
QUICK CREAMY ZUCCHINI SOUP
This is one of my favorite soups! It's my grandma's recipe that she just handed down to me this year in celebration of my garden producing enough zucchini for a small army! It's creamy and filling but mild. This soup can be frozen.
Provided by Kelsey Leman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Stir zucchini, water, salt, and basil together in a pot; bring to a boil, reduce heat to medium-low, and simmer until zucchini is tender, about 15 minutes.
- Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Puree in batches.
- Whisk warm milk, flour, and salt together in a bowl until smooth.
- Melt butter in a skillet over medium heat. Cook and stir onion in melted butter until translucent, 5 to 7 minutes. Pour pureed zucchini and milk mixture into the skillet; bring to a boil while stirring continually. Season with pepper.
Nutrition Facts : Calories 181.5 calories, Carbohydrate 15 g, Cholesterol 32.7 mg, Fat 11.3 g, Fiber 1.7 g, Protein 6.3 g, SaturatedFat 7.1 g, Sodium 852.3 mg, Sugar 8.1 g
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Reviews 4Estimated Reading Time 3 mins
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- 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.
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- In a large saucepan heat olive oil with 1 teaspoon of butter over medium heat. Add the diced onion, about 1/2 tsp of salt, pepper, and dry thyme, Sauté until soft, about 4 minutes or until it gets translucent. Add the garlic and the diced zucchini. Sauté for 4 to 5 minutes, until it the zucchini turns soft and starts releasing its water. Add the remaining salt and try to stir constantly so that all ingredients sauté together and all flavors get mixed.
- If using the wine, add the wine and stir and scrape the bottom of the pan with the wooden spoon. Pour the vegetable broth and bring to a boil. Lower the heat and simmer in low for 15 to 20 minutes. If you prefer a richer flavor you can use Chicken Broth.
- Use an immersion blender and puree the soup until you obtain a smooth consistency. You could also use a regular blender. Please use caution when blending hot liquids as they tend to create heat explosions. Let the hot soup cool for a few minutes off the stove before you place it in the blender. I like to open the little plastic lid on top of the blender and cover it with a kitchen towel. Add the cream cheese and the remaining teaspoon of butter. Stir and mix. Check salt and pepper and adjust seasoning if necessary.
- Ladle soup into a bowl, serve as is or add a dollop of sour cream, a drizzle of extra virgin olive oil or lemon-infused olive oil and add your favorite toppings…Enjoy!
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