Best Il Moro Cream Of Zucchini Soup Recipes

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CREAMY ZUCCHINI SOUP



Creamy Zucchini Soup image

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

1 tbsp olive oil or butter
2 garlic cloves (, minced)
1 large onion (, chopped (brown, yellow or white))
1 kg / 2 lb zucchinis (, cut into 1.5cm / 3/5" slices, larger ones halved (Note 1))
3 cups / 750 ml vegetable or chicken broth (, preferably salt reduced)
1 cup / 250 ml water
3/4 cup / 185 ml cream, heavy / thickened (or light or add a good knob of butter instead) ((Note 2))
1 cup / 250 ml milk (, any fat %, or more cream)
Cream (, for swirling)
Finely shredded parmesan

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

NICOLE'S CREAMY ZUCCHINI SOUP



Nicole's Creamy Zucchini Soup image

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

1 ½ tablespoons olive oil
1 ½ tablespoons butter
1 cup finely chopped white onion
2 cloves garlic, finely chopped
2 ½ pounds zucchini, cubed
1 medium russet potato, peeled and cubed
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
1 (32 fluid ounce) container chicken stock
½ cup heavy cream
1 teaspoon chopped fresh dill, or to taste

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

FAST AND EASY ZUCCHINI SOUP



Fast and Easy Zucchini Soup image

This is a fast and easy soup that I keep on hand at all times. Great for when an unexpected guest comes over. Inexpensive and freezes well, too. Warms your belly on those chilly days of winter.

Provided by Jilly Bean

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 4

5 zucchini, sliced
5 cups water
7 cubes chicken bouillon
1 (8 ounce) package cream cheese, softened and cut into 4 sections

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.

Nutrition Facts : Calories 235.7 calories, Carbohydrate 8.4 g, Cholesterol 62.7 mg, Fat 20.2 g, Fiber 1.6 g, Protein 7.2 g, SaturatedFat 12.5 g, Sodium 2205.4 mg, Sugar 2.7 g

CREAM OF ZUCCHINI SOUP



Cream of Zucchini Soup image

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

2 medium onions, chopped
2 tablespoons butter, melted
6 medium zucchini, sliced (1 1/2 lbs)
3 cups chicken broth
1/2 cup half and half cream
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 pinch ground red pepper
shredded cheddar cheese (to garnish)

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.

CREAM OF ZUCCHINI SOUP



Cream of Zucchini Soup image

This is my grandma's recipe, and one of my all-time favorites. It has such a wonderful flavor--which you really can't guess by looking at the deceptively simple list of ingredients. I have enjoyed serving this at summer tea parties, because it's light and savory, a good complement to scones, fruit salad, and perhaps cheese and fresh vegetables. But it's great for any meal.

Provided by TapestryThreads

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 small onion, chopped
1/4 cup butter
4 cups boiling water
4 chicken bouillon cubes
6 medium zucchini, unpeeled and diced
1 tablespoon dried parsley
1 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon dried celery leaves
1/4 teaspoon pepper
1 bay leaf
1 (13 ounce) can evaporated milk or 1 cup milk

Steps:

  • In a small skillet, saute onion in butter.
  • In a large saucepan, combine boiling water with bouillon cubes.
  • Add zucchini, herbs and seasonings, and the sauteed onion, along with the butter. Simmer until zucchini is tender.
  • Remove and discard the bay leaf. (Don't forget this step, because if the bay leaf goes through the blender, it will spoil your soup!).
  • Remove saucepan from stove and puree soup in blender, a few cups at a time. (Don't fill blender more than half full, and keep the lid on at all times. Hot liquid can be dangerous in a blender! Alternatively, you may be able to blend the soup in the pan by using a hand-held stick blender.).
  • Return puree to saucepan and stir in milk. Reheat slightly, but don't boil.

IL MORO CREAM OF ZUCCHINI SOUP



Il Moro Cream of Zucchini Soup image

This is a rich tasting "creamy" soup that contains no cream or butter. Potatoes are used as a thickener. For a vegetarian soup, use vegetarian chicken broth (available at Whole Food Markets and health food stores). This recipe is from Il Moro Restaurant, in West Los Angeles.

Provided by lynnski LA

Categories     Egg Free

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

5 tablespoons olive oil
1 large onion, chopped
8 zucchini, chopped
2 boiling potatoes, peeled and chopped
salt & pepper, to taste
2 quarts chicken broth
1 bunch basil, chopped
1 bay leaf
garlic-flavored croutons (optional)

Steps:

  • Heat oil in a large saucepan over medium heat.
  • Add onion and saute until softened.
  • Add zucchini, potatoes, salt and pepper (to taste) and cook several minutes.
  • Stir in chicken broth (or vegetarian chicken broth) and cook over medium heat until potatoes are soft, about 30 minutes.
  • Add basil and bay leaf and simmer about 10 minutes more.
  • Remove from heat.
  • Discard bay leaf, allow soup to cool.
  • Puree soup in a blender until smooth and creamy. Reheat before serving.
  • Serve with garlic croutons (optional).

Nutrition Facts : Calories 181.8, Fat 10.2, SaturatedFat 1.6, Sodium 784.9, Carbohydrate 16.2, Fiber 3, Sugar 5.2, Protein 8

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