Best Zucchini Summer Soup Recipes

ZUCCHINI SUMMER SOUP

Zucchini Summer Soup image

This Zucchini Summer Soup is a very flavorful super easy recipe to make. You can add any seasonal veggies and you will end up with a delicious meal!

Provided by Olivia Ribas

Categories Soup

Time 35m

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2/3 cup red onion (chopped)
½ cup carrot (diced)
1 cup sweet potato (diced)
4 cups vegetable broth
1 cup zucchini (diced)
½ cup frozen peas
½ cup chickpeas
1 teaspoon garlic powder
chili pepper powder
Salt and pepper
2 tablespoons chopped fresh Italian parsley

Steps:

In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the red onions, carrot, and sweet potato.
Cook for about 10 minutes.
Add broth and bring it to a boil. Add zucchini, cover and simmer the zucchini for about 6 minutes.
Add peas, chickpeas, garlic powder, chili pepper, salt and pepper and cook for about 4 minutes.
Taste and add any extra seasonings, if necessary. Serve topped with fresh parsley

Nutrition Facts : ServingSize 1 /4, Calories 191 kcal, Carbohydrate 26 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Sodium 349 mg, Fiber 6 g, Sugar 9 g, UnsaturatedFat 6 g

ZUCCHINI SUMMER SOUP

Zucchini Summer Soup image

This soup can be served hot or cold, and is great to use up those giant zucchinis from the garden! This soup can easily be adjusted to your personal tastes. If you want a thicker soup you can cut back on the tomatoes and add a little more zucchini. Serve with Parmesan cheese.

Provided by Elizabeth

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

Time 1h50m

Yield 8

Number Of Ingredients 18

Ingredients

1 extra large zucchini, cubed
2 teaspoons salt
4 roma (plum) tomatoes, chopped
1 (14.5 ounce) can stewed tomatoes
1 (12 ounce) can tomato paste
1 cup water, or as needed
1 (32 ounce) can chicken broth
¼ cup white sugar
2 ½ tablespoons olive oil
2 cloves garlic, minced
1 sweet onion, chopped
1 large green bell pepper, chopped
1 tablespoon lemon juice
3 tablespoons chopped fresh dill
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
3 tablespoons grated Parmesan cheese
salt and pepper to taste

Steps:

Place zucchini cubes in colander; sprinkle with 2 teaspoons of salt and let stand to drain for 30 minutes.
Meanwhile, combine in a blender the roma tomatoes, stewed tomatoes, tomato paste, and water; blend until smooth.
Pour tomato mixture and chicken broth into a large stockpot. Bring to a boil over medium heat; immediately reduce heat to low; stir in sugar and simmer, stirring occasionally.
Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic, onion, green pepper, and zucchini, and cook and stir until onion is clear and zucchini is lightly brown, about 10 minutes. Transfer vegetables to blender and pulse a few times, just enough to chop.
Add vegetables to the stockpot; stir in lemon juice, dill, tarragon, and parsley. Simmer, uncovered, for 35 minutes, stirring occasionally. Stir in Parmesan cheese, salt, and pepper to taste. Simmer an additional five minutes. Let stand for ten minutes before serving.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 24.9 g, Cholesterol 4.4 mg, Fat 5.6 g, Fiber 4.2 g, Protein 5.3 g, SaturatedFat 1 g, Sodium 1603.8 mg, Sugar 17.1 g

SUMMER'S BEST ZUCCHINI SOUP

Summer's Best Zucchini Soup image

I like the way nature balances her books. In summertime, everyone gets hot and loses water. So what does Mother Nature do? She produces an abundance of summer squash, which happens to be full of water, making it an ideal vegetable to combat dehydration. I think of zucchini as the perfect party guest. It's mild and mixes well with a crowd. The key with zucchini is good prep, so that the flesh stays somewhat firm and tasty.

Yield serves 8

Number Of Ingredients 14

Ingredients

2 tablespoons extra-virgin olive oil
1 cup finely diced yellow onion
Sea salt
2 cloves garlic, chopped
1 Yukon gold potato, peeled and diced small
6 1/2 cups Chicken Magic Mineral Broth (page 55), Magic Mineral Broth (page 54), or store-bought organic stock
3 1/2 pounds zucchini, quartered lengthwise, then cut crosswise into 1/2-inch pieces
1 teaspoon dried oregano
Pinch of red pepper flakes
1 cup grated zucchini
3 teaspoons freshly squeezed lemon juice
Pistachio Cream (page 181), for garnish
1 tablespoon chopped fresh parsley, for garnish
1 tablespoon chopped fresh mint, for garnish

Steps:

Heat the olive oil in a sauté pan over medium heat, then add the onion and a pinch of salt and sauté until golden, about 5 minutes. Add the garlic, potato, and 1/4 teaspoon of salt and continue to sauté for about 8 minutes, until the potatoes begin to get tender, adding 1 tablespoon of broth if they begin to stick or the pan gets too dry. Add the diced zucchini, oregano, red pepper flakes, and another 1/4 teaspoon of salt and sauté for 4 minutes. Pour in 1/2 cup of the broth to deglaze the pan and cook until the liquid is reduced by half. Remove from the heat.
Pour 2 cups of the broth into a blender, add one-third of the zucchini sauté, and blend until smooth. Transfer to a soup pot over low heat, and repeat the process two more times. Stir in the grated zucchini and lemon juice, then taste and adjust the seasoning if needed until you have achieved yum.
Serve garnished with the Pistachio Cream, parsley and mint.
For a luscious curried zucchini soup, omit the oregano and add 1 teaspoon of curry powder and 1/4 teaspoon of cumin. In place of the Pistachio Cream, parsley, and mint, garnish with a dollop of Sweet and Savory Yogurt (page 189) or Tomato Mint Chutney (page 176). Yum!
Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
(per serving)
Calories: 130
Total Fat: 4.1g (0.7g saturated, 2.6g monounsaturated)
Carbohydrates: 23g
Protein: 4g
Fiber: 5g
Sodium: 175mg