Garlic And Zucchini Soup Recipes

ZUCCHINI SOUP

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.

GARLIC AND ZUCCHINI SOUP

Steps:

• In a heavy pot, warm the oil over medium heat.
• Add the onions and cook on medium-low heat for about 5 minutes, until soft.
• Add garlic and cook 5 minutes longer - don't brown the garlic, just cook to soften.
• Add the zucchini and cook, stirring occasionally, until beginning to tenderize.
• Pour in the wine and stir to incorporate, then add the broth and bring to a simmer.
• Reduce the heat and simmer, uncovered, 45 minutes.
• Puree smooth using either an immersion blender or in batches with a regular blender to puree.
• Stir in ginger, pepper and salt.
• This soup is better after a night in the refrigerator!

ZUCCHINI AND BASIL SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potatoes, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes.
• Add the zucchini, bring back to a simmer and cook until tender, about 10 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir the basil into the soup and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
• Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
• Serve hot and garnish with a sprinkle of almonds, basil leaves and a drizzle of oil.