Zucchini Soup With Herbs 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:

• Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot; bring to a boil. Reduce heat to medium-low and cook soup at a simmer until the vegetables are completely tender, about 40 minutes.
• Leaving pot on stove, switch heating element to off. Add Cheddar cheese to soup; stir until the cheese is melted. Season soup with salt and pepper.

Steps:

• Scrub zucchini well before cutting or shredding.
• Heat butter in large saucepan. Add zucchini, potato and leek or onions. cover. Steam about 2 minute on high heat, shaking pan occasionaly to prevent sticking on the bottom.
• Add water or broth. Lower heat to medium low. Simmer until potato is tender, about 15 minute.
• Put mixture into blender or food processor. Puree until smooth.
• Return to saucepan. Add herbs. Add half-and-half. Reheat.
• Serve hot with a spoonful of sour cream on top of each serving.
• Good served with crusty french bread made into open faced sandwiches with cheese and ham and fresh fruit for dessert.