Time 50m Number Of Ingredients 15 Steps:
Note: There is no need to peel the zucchini for this soup unless yours is jumbo sized, in which case it’s possible that the skins are tough and slightly bitter. Shred the cheese from a block for best results. Set aside to allow to come down to room temperature. This will allow it to melt and combine into the soup smoothly. Melt butter in a soup pot over medium heat. Add onions, cook until softened, about 5 minutes. Add garlic and cook 1 more minute. Add diced zucchini and seasonings: (1/4 tsp each of: dried rosemary, thyme, celery salt, kosher salt, pepper, and an optional pinch of cayenne.) Sauté for 5 minutes. Peel and rinse the potatoes. Cut them into small pieces of equal size so that they cook evenly and quickly. Add diced potatoes, chicken broth, and soy sauce. Bring to a boil, then reduce heat to medium. Skim up any brown foam from the top if needed. Let simmer, partially covered, until the vegetables are very fork tender. About 20 minutes. Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.
Time 25m Yield 5 Number Of Ingredients 5 Steps:
Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes. Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
Time 1h Yield 8 Number Of Ingredients 13 Steps:
In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes. In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes. When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.
Time 1h Yield 10 Number Of Ingredients 12 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.
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.
Time 1h10m Yield 6-8 servings (2 quarts). Number Of Ingredients 13 Steps:
Cut sausage into 1/4-in. slices; brown in a Dutch oven. Add celery and onion; saute until tender. Drain. Stir in the next nine ingredients. Bring to a boil; reduce heat and simmer for 35 minutes. Add green pepper and simmer for 10 minutes.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Chop vegies as roughly as you like. Saute with a tablespoon of butter. Add enough water to cover, add stock cubes. Cook until tender. Blend and mash the vegies (with fluid still in pot). Add the cream to taste (put more in if you prefer it creamier). Serve with salt and pepper to taste.
Yield 6 Number Of Ingredients 12 Steps:
In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes). In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot. Cook soup until thickened and then puree in a blender or food processor until smooth and creamy. Pour pureed soup back into stock pot and add cream of mushroom soup, water, bouillon cubes and sour cream. If desired also add white wine. Simmer until heated through and then serve.
Time 30m Yield 5 servings. Number Of Ingredients 7 Steps:
In a large saucepan, combine the zucchini, water, onion, bouillon and seasoned salt. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Cool slightly., In a blender, cover and process soup in batches until pureed. Return all to the pan. Add milk and butter; cook and stir until better is melted. Serve immediately or transfer to a freezer container. May be frozen for up to 3 months.
Time 40m Yield 6 servings. Number Of Ingredients 13 Steps:
In a large saucepan, cook the beef, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the tomatoes, zucchini, water, Italian seasoning, salt if desired, bouillon, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until zucchini is tender. Garnish with Parmesan cheese if desired.
Time 30m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Lightly saute zucchini, onions and garlic in a pan over medium heat. When half way done, add all spices and 1 can of broth and finish cooking until tender, but firm. Blend in blender, adding additional stock as needed, stopping when you have a thick, split pea consistency. Enjoy!
Time 35m Yield 6 serving(s) Number Of Ingredients 11 Steps:
In a large saucepan or stockpot, cook zucchini, carrots, onions in chicken broth about 20 minutes or until vegetables are tender. Transfer to a blender or food processor in small batches; blend well. Add cream cheese a little at a time and continue blending until cream cheese is melted. Adjust seasonings to taste and serve hot or cold. Garnish with shredded zucchini and caramelized onions.
More about “zucchini soup recipes”
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!
