CREAMY ZUCCHINI SOUP
You don't need loads of cream or even a roux to make a creamy zucchini soup. The natural texture of the zucchini flesh whizzes up beautifully to be a silky, creamy texture. It's well worth the extra few minutes to saute onions until golden for the extra flavour it adds. Topping the soup with a pinch of parmesan is a great finishing touch, otherwise try croutons, finely sliced basil or other herb.
Provided by Nagi
Time 30m
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium high heat. Add garlic and onions, and cook for 3 - 4 minutes until they are light golden brown.
- Add zucchinis, broth and water. Bring to a boil, then cover and reduce heat to medium. Optional: Scoop brown foam (scum) off surface every now and then.
- Cook for 15 - 20 minutes or until zucchini is very soft.
- Use a stick blender to whizz until smooth. (Note 1 for blender)
- Stir through cream and milk. Add salt and pepper to taste.
- Ladle into bowls, swirl over a touch of cream if desired, a pinch of shredded parmesan, and more pepper. Serve hot or at room temperature.
Nutrition Facts : ServingSize 512 g, Calories 215 kcal
CREAM OF ZUCCHINI SOUP
Steps:
- Heat a large, heavy saucepan over medium heat. Add the butter and avocado oil. After butter has melted, stir in the onion. Cook onion until soft and translucent.
- Stir in the zucchini squash and oregano. Sprinkle lightly with salt (optional) and pepper. Don't overdo the salt as the feta and the stock will also add saltiness.
- Cook the squash until starting to soften, stirring frequently. Add the garlic and cook for about one minute. Pour the stock over.
- Cover the pot, leaving the cover slightly off center to allow steam to vent. Simmer until vegetables are soft, about 25 minutes. Stir in the feta cheese and allow to melt slightly. Puree the soup using an immersion blender, or in batches, using a traditional blender.
- Stir in the heavy whipping cream and simmer a few minutes. Taste and adjust seasoning if desired. Soup may be thinned with additional stock if desired.
Nutrition Facts : Calories 219 kcal, Carbohydrate 9 g, Protein 10 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 240 mg, Fiber 1 g, Sugar 2 g, ServingSize 8 ounces, UnsaturatedFat 6 g
CREAMY ZUCCHINI SOUP
In our area, we use lots of zucchini. One day I decided to try a new recipe for it, and my family really liked the results.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in the milk, water, bouillon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add zucchini. Simmer, uncovered, for 10 minutes or until zucchini is tender. Stir in cheese until melted.
Nutrition Facts : Calories 295 calories, Fat 22g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 840mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 12g protein.
CREAMY, CHEESY ZUCCHINI SOUP
This zucchini soup is warm and creamy, perfect for fall or winter. Stock up and freeze when zucchini is in season. Perfect for low-carb diets!
Provided by Chair
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- Put zucchini in large Dutch oven with a few inches of water. Simmer zucchini over medium-low heat until tender when poked with a fork, about 20 minutes. Use a slotted spoon to transfer zucchini to a blender, leaving about 1 inch of water in the bottom of the pot.
- Blend zucchini until no large chunks remain; return to the pot. Combine bell pepper, red onions, and cilantro in the blender; blend until no large pieces remain. Stir bell pepper mixture into the blended zucchini; add cream, Swiss cheese, salt, and pepper. Cook over medium-low heat until warmed through and the cheese is melted, 5 to 7 minutes.
Nutrition Facts : Calories 471 calories, Carbohydrate 15.9 g, Cholesterol 139 mg, Fat 39.4 g, Fiber 3.6 g, Protein 16.9 g, SaturatedFat 24.5 g, Sodium 372.9 mg, Sugar 6.6 g
CREAMY COURGETTE (ZUCCHINI) OR CUCUMBER SOUP.
This is actually an old recipe of my mothers & the whole family loves it. I interchange courgettes & cucumbers depending on what's cheapest at the market! Courgettes make a wonderful creamy soup - with only a little actual cream needed & the cucumbers make a very light & refreshing summertime soup. My 2 1/2 year old daughter adores this soup & loves to stand next to me in the kitchen & help make it.
Provided by Um Safia
Categories Onions
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Trim the ends off the courgettes / cucumber. Roughly chop along with the onion & gently fry in a large pan with the olive oil.
- When the vegetables are soft & lightly coloured, add the seasonings, stock cube & the water. Cover & simmer for 1 hour.
- After 1 hour, blend until smooth with an immersion blender (stick blender) or in the liquidizer.
- Check for seasoning, adjust if necessary. If you like the soup thicker, thicken using the flour & water. (Mix the flour with a little cold water, add a few tbsp of the soup to the flour mix, stir well then add to the soup - mix well to avoid any lumps.
- Remove from the heat & stir in the cream, reserving 4 tbsp for later.
- Pour the soup into bowls, drizzle a swirl of 1 tbsp cream over each bowl of soup (or a little less if serving 6) & top with a few fresh basil leaves.
NICOLE'S CREAMY ZUCCHINI SOUP
This zucchini soup is savory, delicious, and reminiscent of a creamy broccoli soup. A bit of fresh dill for garnish really brightens it up and complements the earthy zucchini flavor. It's a great way to use up the bounty of summer zucchini!
Provided by NicoleMcmom
Time 1h
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 16.9 g, Cholesterol 35.3 mg, Fat 14.4 g, Fiber 3.1 g, Protein 4.3 g, SaturatedFat 7.1 g, Sodium 984.3 mg, Sugar 5 g
ZUCCHINI CUCUMBER SOUP
Try this Zucchini Cucumber Soup tonight. With sour cream and Italian dressing, this Zucchini Cucumber Soup delivers the cool and the creamy.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 4 servings, about 1 cup each
Number Of Ingredients 7
Steps:
- Add zucchini to boiling water in saucepan; cook 5 min. or until zucchini is tender.
- Meanwhile, heat dressing in small skillet on medium heat. Add onions; cook and stir 4 to 5 min. or until tender, stirring in marjoram for the last minute.
- Drain zucchini; place in blender. Add onions and all remaining ingredients; blend until smooth. Pour into airtight container.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
ZUCCHINI CUCUMBER SOUP
Categories Soup/Stew Blender Dairy Onion Vegetarian Quick & Easy Cucumber Zucchini Coriander Gourmet
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Purée zucchini, cucumber, onion, vinegar, water, chile, 1 teaspoon salt, and 1/2 teaspoon coriander in a blender until very smooth.
- Whisk remaining 3/4 teaspoon salt and 1/2 teaspoon coriander into crme frache. Serve soup topped with dollops of crme frache.
CREAM OF ZUCCHINI, CARROT AND CUCUMBER SOUP
Delicious curried soup! I clipped this recipe from the Detroit Free Press many years ago. Very easy to make.
Provided by Lisa Fuller
Categories Vegetable
Time 35m
Yield 10 1-cup servings, 10 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large soup pot. Add onions and garlic. Add vegetables, curry, and broth, bring to a boil, then simmer, covered, for 20 minutes.
- Remove from heat. Allow to cool lukewarm. Using a food processor or blender, puree the soup. Return to pot; add cream or milk; heat briefly and serve hot (or chill and serve cold the next day).
Nutrition Facts : Calories 122.8, Fat 10.3, SaturatedFat 6.3, Cholesterol 35.7, Sodium 37, Carbohydrate 7.4, Fiber 1.6, Sugar 3.4, Protein 1.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love