Zucchini Soup Iii Recipes
ZUCCHINI SOUP
Wonderfully easy soup. Great in the fall when you are wanting something to warm you up, and have alot of zucchini from your garden that needs to be used.
Provided by Miss Diggy
Categories Lunch/Snacks
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Put all in a pot,except for half and half, and let simmer 40 minutes.
- Let cool, then blend in blender until smooth.
- Add half and half, heat and serve.
Nutrition Facts : Calories 263.4, Fat 20.3, SaturatedFat 9.4, Cholesterol 45.3, Sodium 493.9, Carbohydrate 13.2, Fiber 2.3, Sugar 4.8, Protein 9
AWARD WINNING ZUCCHINI SOUP
This is a family tradition when the zucchinis are ready. This soup has won first prize in our local county fair. It's not to strongly zucchini flavored, and has a fabulous italian flavor. I have NEVER found anyone who dislikes this soup, try it you'll see!!
Provided by spreadnjoy
Categories Pork
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Fry sausage in a soup pan, drain
- Add all other ingerdients except water.
- Add water in a cup at a time, I add 2 cups, then if after cooking the soup looks a bit thick, I add more.
- Reduce heat and allow the soup to simmer 2-3 hours, or until the zucchini is tender and transparent.
- Serve with a yummy crusty Italian bread, or garlic bread!
Nutrition Facts : Calories 341.9, Fat 15.6, SaturatedFat 6, Cholesterol 51.1, Sodium 1732.5, Carbohydrate 19.5, Fiber 4.7, Sugar 9.6, Protein 33.5
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.
Nutrition Facts : Calories 101.7, Fat 6, SaturatedFat 3.4, Cholesterol 13.9, Sodium 384.5, Carbohydrate 8.7, Fiber 2.1, Sugar 5.5, Protein 4.7
ZUCCHINI SOUP III
This is a soup with a zip to it. Zucchini are plentiful and this is a good way to use them. Tastes so good in colder weather. This soup may be frozen.
Provided by Irene Yousey
Categories Zucchini Soup
Yield 16
Number Of Ingredients 10
Steps:
- In a large pot over medium high heat, saute the sausage for about 8 minutes, or until browned. Drain excess fat. Add the celery and continue to cook for about 10 minutes, stirring occasionally.
- Add the zucchini, onions, tomatoes, oregano, Italian-style seasoning, sugar, and the garlic powder. Reduce heat to medium low. Cover and simmer for 30 minutes.
- Remove cover and add the bell peppers. Continue to simmer for about 10 minutes. Serve and enjoy.
Nutrition Facts : Calories 157.9 calories, Carbohydrate 11.2 g, Cholesterol 20.1 mg, Fat 10.6 g, Fiber 2.2 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 471.1 mg, Sugar 5.7 g
ITALIAN ZUCCHINI SOUP
This Italian zucchini soup recipe was given to me by my neighbor. Nice and simple, it's a good way to use a lot of your zucchini and other garden vegetables. It freezes well and is great to have on hand on a cold winter day. -Clara Mae Chambers, Superior, Nebraska
Provided by Taste of Home
Time 1h25m
Yield 2 quarts.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 156 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 1046mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 8g protein.
ZUCCHINI ESCAROLE SOUP
From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1/4 bread, 1 vegetable, 1 fat.
Provided by zeldaz51
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a 2-qt saucepan, heat the oil over medium-high heat. Add the onion and cook, stirring, until slightly softened, about 2 minutes. Add the broth and water and bring to a boil;.
- Add the zucchini, dill, and poultry seasoning and return to a boil. Reduce heat and simmer, uncovered, 5 minutes. Add the escarole through the salt. Simmer, uncovered, 5 minutes longer. Sprinkle with the scallion to serve.
Nutrition Facts : Calories 76.7, Fat 3.3, SaturatedFat 0.6, Sodium 387.9, Carbohydrate 8.6, Fiber 2.2, Sugar 4.8, Protein 4.1
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- In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.
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2 lb zucchini 2 tbsps butter or margarine 1/2 cup water 2 shallots, chopped 1/8 tsp garlic powder 2 cans chicken broth. Do not peel zucchini, scrub and slice thinly. Melt butter and saute zucchini and shallots. Add garlic and water; cook until zucchini becomes wilted, stirring frequently do not let brown. Whirl in blender until completely smooth.
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