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
ZUCCHINI SOUP I
A delicious soup served anytime.
Provided by William Anatooskin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
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.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 21.5 g, Cholesterol 3.1 mg, Fat 4.1 g, Fiber 4 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 182.6 mg, Sugar 6.5 g
I WANT MORE ZUCCHINI SOUP ....
My mom always makes this comforting soup and it is just AMAZING that zucchini can taste soooo good!!! It's very easy to make and you'll look like you fussed. Great soup to start a fancy meal or to serve on it's own for lunch or dinner.
Provided by Chef Decadent1
Categories Vegetable
Time 40m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a skillet add diced zucchini , onions and 1 minced clove of garlic. Cover and cook 10 minutes until soft but not brown.
- Combine half of the zucchini mixture,2 cups of the chicken broth, curry powder, salt and cayenne in a food processor or blender. Puree. Pour into large soup pot. Repeat pureeing with remaining 2cups of chicken broth and remainder of zucchini mixture. Combine the 2 batches into a large soup pot and cook until hot. Serve with your favorite bread recipe.COMFORT!
Nutrition Facts : Calories 123.7, Fat 8.9, SaturatedFat 5.2, Cholesterol 20.3, Sodium 627.5, Carbohydrate 7, Fiber 2, Sugar 3.5, Protein 5.3
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