Fast And Easy Zucchini Soup Recipes

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:

• 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.

Steps:

• Melt butter in a skillet over medium heat. Cook and stir onion in hot butter until tender, about 5 minutes. Add zucchini and garlic; continue to cook and stir another 2 to 3 minutes.
• Pour vegetable broth and water into the skillet; bring to a boil, reduce heat to low, and cook mixture at a simmer for 10 minutes. Stir cream into the broth mixture; season with pepper. Cook until heated through, 2 to 3 minutes.

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:

• 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:

• 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:

• 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:

• Combine the first 7 ingredients in a 2 1/2 qt.
• casserrole.
• Vover with a heavy-duty plastic wrap for the microwave-- don't forget to leave a vent for steam.
• Microwave at HI for 18 min.
• or until the zucchini is tender, stirring after 9 min.
• Now, add tomatoes and microwave at high 1 1/2 min.
• Stir in your lemon juice and the pepper.
• Don't put it back in the microwave your pepper will get very spicy.
• Ladle the soup evenly into 4 bowls and sprinkle them with about a tsp.
• of parmesan cheese each.
• This is a quick and easy lunch at about 38 calories per 1-cup serving.

Steps:

• Brown and break up Italian sausage. Add onions until tanslucent. Add mushrooms and zucchini. Stir fry around 5 minutes. Add broth and simmer for 15 minutes or until zucchini is tender. Add marinara sauce and warm through. Serve with shredded parmesan cheese blend.