Easy Zucchini Soup Recipes

Steps:

• Lightly saute zucchini, onions and garlic in a pan over medium heat.
• When half way done, add all spices and 1 can of broth and finish cooking until tender, but firm.
• Blend in blender, adding additional stock as needed, stopping when you have a thick, split pea consistency.
• Enjoy!

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:

• 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.

Steps:

• Brown and chop bacon.
• Lightly brown onion and garlic in 1 tablespoon of bacon fat.
• Then add remaining ingredients.
• Heat to boiling.
• Reduce heat and simmer until zucchini is tender (about 15 min).
• Put 2 cups at a time of this mixture in a blender.
• NOTE: Bacon can be pureed with rest of ingredients or crumbled over top when served.
• Blend at high speed until pureed (Looks like somewhat like split pea soup).
• Reheat and serve with optional cheese, parsley, chives on top.

Steps:

• In a pot add, onion and zucchini. Put some water until is cover. Season with sea salt and black pepper. Cover with a lid and let to boil aboute 15 minutes on a medium heat.
• Transfer in a blender, add triangle melted cheese and pulse a few time until is smooth and creamy.
• Serve in a deep plate with grated cheddar cheese, chives, basil, a pinch of cayenne pepper and sprinkle with extra virgin olive oil.
• Optional you can serve with croutons.

Steps:

• In a Dutch oven, brown sausage with onion; drain excess fat. Add the next eight ingredients; cover and simmer 1 hour. Stir in zucchini and simmer 10 minutes. Sprinkle with cheese if desired.

Steps:

• Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
• Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).
• Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
• Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.