ZUCCHINI-BASIL SOUP
Provided by Shelley Wiseman
Categories Soup/Stew Blender Food Processor Herb Appetizer Vegetarian Lunch Basil Squash Zucchini Summer Healthy Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
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.
ZUCCHINI AND BASIL SOUP
A quick-to-prepare, low fat, inexpensive and yummy soup, adapted from a recipe I found in the Australian magazine 'New Idea'. Not sure exactly when, but I think from 2005; it's one I cut out of the magazine some time ago, and have made several times since then. Like most soup recipes, it's extremely verasatile: you can add other vegetables that you have on hand that need to be used. I've added baby spinach leaves that needed to be used, and on one occasion, I added a packet of lentils. If you add other vegetables, you will probably need to add more stock. BTW, 750g = 1½ pounds.
Provided by bluemoon downunder
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sauté the onion in a large (preferably non-stick) pan over a gentle heat until softened but not browned; add the potatoes and cover and cook over a gentle heat.
- Cut the ends from the zucchinis and cut into thick slices; add to the pan and add salt and freshly ground pepper to taste and cook, covered, for about 5 minutes, stirring occasionally.
- Add the vegetable stock and bring to the boil; simmer, covered, for about 10 minutes or until the zucchini is very tender.
- Stir in the basil and the garlic and simmer for another 5 minutes.
- Remove from the heat and cool slightly; then blend the soup in a blender or food processor. An immersion blender is undoubtedly the easiest way to do this.
- Reheat the blended soup and stir in the lemon juice.
- Serve with a dollop of cream or Greek yoghurt and a sprinkling of finely chopped parsley, shredded basil or a thin slice of lime in each bowl.
- NOTES: If you don't like lemon, this can be omitted. I really recommend using Greek yoghurt rather than cream; it's just so deliciously creamy! When making this soup, I've used my Vegetable Stock Recipe #135453.
Nutrition Facts : Calories 211.5, Fat 8.2, SaturatedFat 2.7, Cholesterol 11.1, Sodium 23.8, Carbohydrate 31.5, Fiber 5.1, Sugar 6.3, Protein 5.3
BASIL AND ZUCCHINI SOUP
Make and share this Basil and Zucchini Soup recipe from Food.com.
Provided by Diana McNaughton
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan and lightly cook the onion and garlic untilgolden..
- Add the water, stock, zucchini and basil.
- Bring to the boil, lower heat and simmer for about 10 minutes or until vegetables are soft.
- Process in a food processor until smooth Return to pan, add the milk
- and heat Do not boil.
Nutrition Facts : Calories 110.1, Fat 4.2, SaturatedFat 0.7, Cholesterol 0.5, Sodium 904.6, Carbohydrate 16.6, Fiber 4.5, Sugar 7.6, Protein 5.2
ZUCCHINI AND BASIL SOUP
Blend a little potato into this soup for a rich and creamy texture.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potatoes, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes.
- Add the zucchini, bring back to a simmer and cook until tender, about 10 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir the basil into the soup and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
- Serve hot and garnish with a sprinkle of almonds, basil leaves and a drizzle of oil.
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
CREAMY ZUCCHINI-BASIL SOUP
Cooked, puréed zucchini adds rich, creamy body to this easy, summery soup.
Provided by Amy Myers, MD
Categories HarperCollins HarperCollins Soup/Stew Summer Zucchini Basil Quick and Healthy Healthy Wheat/Gluten-Free Dairy Free
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a saucepan, heat the oil and onion over medium-high heat. When hot, add the zucchini and sauté until the vegetables are soft. Set aside and let cool for 5 minutes.
- Place the zucchini and onion, bone broth, basil, garlic, salt, and pepper in a food processor. Blend until combined. Add the olive oil and pulse until combined. Return the soup to the saucepan and reheat. Divide soup between two bowls and serve.
ZUCCHINI SOUP I
A delicious soup served anytime.
Provided by William Anatooskin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
- In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
- When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 21.5 g, Cholesterol 3.1 mg, Fat 4.1 g, Fiber 4 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 182.6 mg, Sugar 6.5 g
More about "zucchini basil soup recipes"
ZUCCHINI SOUP WITH BASIL RECIPE - GARY DANKO | FOOD & WINE
From foodandwine.com
4/5 Servings 8
- In a large skillet, melt the butter over moderately high heat. Stir in the chopped basil, then add the bread cubes and toss to coat with the butter. Season the bread cubes with salt and pepper. Cook, stirring, for about 3 minutes, or until the bread cubes are lightly toasted and crispy. Transfer to a plate.
- In a large heavy saucepan, melt the butter in the olive oil. Add the celery, onion, bay leaf and thyme and cook over low heat, stirring occasionally, until the onion is soft, about 20 minutes. Increase the heat to moderate. Stir in the zucchini and stock, season with salt and pepper and simmer the soup until the zucchini is soft, about 10 minutes. Discard the bay leaf.
- Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan and reheat gently. Season with salt and pepper. Ladle the soup into bowls, top with the croutons and basil leaves and serve.
EASY ZUCCHINI & BASIL SOUP (LOW-CARB, GUT HEALING) | PRANA ...
From pranathrive.com
ZUCCHINI BASIL SOUP - LIFE CURRENTS - GREAT HOT OR COLD!
From lifecurrentsblog.com
CREAMY BASIL ZUCCHINI SOUP RECIPE | MYRECIPES
From myrecipes.com
CREAMY ZUCCHINI BASIL SOUP - PLANT-BASED ON A BUDGET
From plantbasedonabudget.com
VELVET ZUCCHINI BASIL SOUP - CIAO ITALIA
From ciaoitalia.com
VELVETY ZUCCHINI BASIL SOUP - VEGETARIAN GASTRONOMY
From vegetariangastronomy.com
ZUCCHINI AND BASIL SOUP ,VEGAN AND DELICIUOS - BROWNSUGAR ...
From brownsugarandvanilla.com
INA GARTEN ZUCCHINI BASIL SOUP - POPSUGAR FOOD
From popsugar.com
BASIL ZUCCHINI SOUP - HEMP&FORK
From hempandfork.com
ZUCCHINI BASIL SOUP WITH LEMON - MEDITERRANEAN LIVING
From mediterraneanliving.com
BASIL ZUCCHINI SOUP - LOVE AND LEMONS | RECIPE | CHILLED ...
From pinterest.com
ZUCCHINI SOUP WITH BASIL - STEFANIA'S KITCHENETTE
From stefaniaskitchenette.com
BASIL-SPIKED ZUCCHINI AND TOMATO SOUP - FOOD AND WINE
From foodandwine.com
ZUCCHINI, BASIL AND PARMESAN SOUP - NZ HERALD
From nzherald.co.nz
CHILLED ZUCCHINI BASIL SOUP (PALEO, VEGAN) | GOURMANDE IN ...
From gourmandeinthekitchen.com
KETO ZUCCHINI BASIL SOUP - KETO & LOW CARB VEGETARIAN RECIPES
From ketovegetarianrecipes.com
ZUCCHINI AND BASIL SOUP | MAHARISHI AYURVEDA
From ayurveda-products.eu
CREAMY ZUCCHINI SOUP - SIMPLY WHISKED - DAIRY FREE RECIPES
From simplywhisked.com
ZUCCHINI AND BASIL SOUP RECIPE BY LAKE HOUSE | GOURMET ...
From gourmettraveller.com.au
EASY, SUMMERY ZUCCHINI-BASIL SOUP RECIPE - SERIOUS EATS
From seriouseats.com
ZUCCHINI BASIL & FETA SOUP - STONESOUP
From thestonesoup.com
PRESSURE COOKER ZUCCHINI BASIL SOUP - MY FOOD STORY
From myfoodstory.com
EASY ZUCCHINI SOUP RECIPE - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
CREAMY ZUCCHINI BASIL SOUP - DIVALICIOUS RECIPES
From divaliciousrecipes.com
CHILLED ZUCCHINI BASIL SOUP RECIPE - COOK.ME RECIPES
From cook.me
ZUCCHINI, PEA & BASIL SOUP - SPROUTED KITCHEN
From sproutedkitchen.cc
QUICK & HEALTHY ZUCCHINI BASIL SOUP - FEASTING AT HOME
From feastingathome.com
TWO ZUCCHINI SOUP RECIPES - FEARLESS EATING
From fearlesseating.net
ZUCCHINI BASIL SOUP - BUSY IN BROOKLYN
From busyinbrooklyn.com
BASIL ZUCCHINI SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
FRESH AND EASY ZUCCHINI BASIL SOUP - TRAVEL * FOOD * COOL
From elin.ca
BASIL ZUCCHINI SOUP {INSTANT POT} - UNBOUND WELLNESS
From unboundwellness.com
EASY ZUCCHINI (COURGETTE) BASIL SOUP | HURRY THE FOOD UP
From hurrythefoodup.com
BASIL ZUCCHINI SOUP – CUBAN FOODS RECIPES
From cubanfoodsrecipes.com
ZUCCHINI SOUP - BARIATRIC EATING
From bariatriceating.com
ZUCCHINI BASIL SOUP - ASWEETLIFE
From asweetlife.org
ZUCCHINI AND BASIL SOUP - BOSSKITCHEN.COM
From bosskitchen.com
BASIL ZUCCHINI SOUP - ROSE WATER & ORANGE BLOSSOMS
From maureenabood.com
ZUCCHINI BASIL SOUP - JEWISH FOOD EXPERIENCE
From jewishfoodexperience.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #bisques-cream-soups #soups-stews #vegetables #spanish #easy #european #beginner-cook #dinner-party #summer #vegetarian #dietary #low-cholesterol #seasonal #low-calorie #low-carb #healthy-2 #low-in-something #squash #3-steps-or-less #zucchini
You'll also love
Related Search