Dilled Zucchini Cream Soup Recipes

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

Nicole's Creamy Zucchini Soup image

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

Ingredients

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

DILLED ZUCCHINI CREAM SOUP

This is one of my "go to" soups. It's so easy to make and easy on the waistline and yet a real winner with a delicate flavor. What I love about it is, you can serve it hot or cold. I have made this for a cold winter night to serve with a salad and a crusty bread and I have served it chilled at an outdoor rehearsal dinner in July. It's always a hit.

Provided by Barbara Kelly @reidweaver

Categories Cream Soups

Number Of Ingredients 5

Dilled Zucchini Cream Soup image

Steps:

Slice zucchini into chunks.
Mince garlic. Add garlic and zucchini to a stock pot with chicken broth. Saute until soft
Puree zucchini, garlic and broth until blended. Pour back into stock pot and add 2 sprigs chopped dill.
Add milk and heat and stir. Serve with dollop of plain yogurt and snipped dill.
If you want to serve it cold, instead of reheating the zucchini and broth, chill until cold and serve with yogurt and dill.

Ingredients

8 medium zucchini
2 cup(s) low sodium chicken broth
3 clove(s) garlic, minced
2 cup(s) 2% milk
bunch(es) fresh dill

ZUCCHINI SOUP WITH FARINA

This is, by far, my family's favorite soup. It can be served either hot or cold. We love to make huge batches when the zucchini in our garden is in season and then we freeze the extra. Awesome with a loaf of crusty bread for dipping!

Provided by Ricknlia

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

Zucchini Soup with Farina image

Steps:

Melt butter in a saucepan over medium heat. Cook and stir onion and green onion in hot butter until softened, about 5 minutes. Add chicken broth, zucchini, vinegar, and dill to the saucepan; bring to a boil. Gradually pour farina into the broth mixture while stirring. Reduce heat to low, loosely cover saucepan, and cook broth mixture at a simmer until the zucchini is tender, about 15 minutes more.
Blend soup with an immersion blender until smooth. Add cream cheese and blend again until the cheese is fully incorporated.

Nutrition Facts : Calories 251 calories, Carbohydrate 17 g, Cholesterol 54 mg, Fat 18.9 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 11.8 g, Sodium 164.2 mg, Sugar 3.6 g

Ingredients

3 tablespoons butter
¼ cup chopped onion
¼ cup chopped green onion
6 cups chicken broth
1 ½ pounds zucchini, cut into 1-inch pieces
1 ½ tablespoons red wine vinegar
1 teaspoon dried dill weed
¼ cup dry farina cereal (such as Cream of Wheat®)
salt and ground black pepper to taste
1 (4 ounce) package cream cheese, softened

ZUCCHINI IN DILL CREAM SAUCE

My husband and I were dairy farmers until we retired, so I always use fresh, real dairy products in my recipes. This creamy sauce combines all our favorite foods! -Josephine Vanden Heuvel, Hart, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 11

Zucchini in Dill Cream Sauce image

Steps:

In a Dutch oven, combine zucchini, onion, water, salt, bouillon and dill; bring to a boil. Add the butter, sugar and lemon juice; mix. Remove from heat; do not drain. , Combine flour and sour cream; stir half the mixture into hot zucchini. Return to heat; add remaining cream mixture and cook until thickened.

Nutrition Facts : Calories 71 calories, Fat 5g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 434mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

7 cups sliced zucchini (1/4-inch slices)
1/4 cup finely chopped onion
1/2 cup water
1 teaspoon salt
1 teaspoon chicken bouillon granules or 1 chicken bouillon cube
1/2 teaspoon dill weed
2 tablespoons butter, melted
2 teaspoons sugar
1 teaspoon lemon juice
2 tablespoons all-purpose flour
1/4 cup sour cream

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Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil for easy clean-up.
Heat 2 tablespoons of the oil over medium-low heat in a large pot. Add the onion and garlic and cook, stirring frequently, for about 5 minutes, or until the onions are soft and translucent. Do not brown.
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Dilled Zucchini Cream Soup Recipes

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!

DILLED ZUCCHINI CREAM SOUP

ZUCCHINI SOUP WITH FARINA

This is, by far, my family's favorite soup. It can be served either hot or cold. We love to make huge batches when the zucchini in our garden is in season and then we freeze the extra. Awesome with a loaf of crusty bread for dipping!

ZUCCHINI IN DILL CREAM SAUCE

My husband and I were dairy farmers until we retired, so I always use fresh, real dairy products in my recipes. This creamy sauce combines all our favorite foods! -Josephine Vanden Heuvel, Hart, Michigan

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