CREAM OF ZUCCHINI SOUP
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
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.
IL MORO CREAM OF ZUCCHINI SOUP
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
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
CREAM OF ZUCCHINI SOUP
Here's one more recipe to help you use up that excess of zucchini from your garden! May be served chilled, too.
Provided by Joy1996
Categories Low Protein
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put the cubed zucchini into a large saucepan over medium heat, cover with water, and bring to a boil.
- Lower the heat and simmer about 15 minutes, or until soft; remove pan from heat.
- Allow zucchini to cool in the saucepan in the cooking water.
- Melt the butter in a small saucepan over medium heat; add the onion and garlic, cover and cook for 2 minutes or so (until soft but not brown).
- Remove the lid, stir in the parsley/cilantro, cover and cook for 2 minutes.
- Transfer the onion mix to a blender or food processor.
- Add the zucchini, 1/2 to 1 cup of the cooking water, and salt to the blender and puree.
- Pour the contents of the blender into a large saucepan and heat over medium heat.
- Add the chicken/vegetable broth and bring to a low simmer.
- Slowly stir in the evaporated milk.
- Season with salt and heat through.
Nutrition Facts : Calories 121.3, Fat 6.3, SaturatedFat 3.6, Cholesterol 18.8, Sodium 684.9, Carbohydrate 10.7, Fiber 1.6, Sugar 4, Protein 6.5
CREAM OF ZUCCHINI SOUP
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
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.
THICK AND EASY ZUCCHINI SOUP
This is my spin on a quick, easy, healthy version of zucchini soup a friend of ours served at a party. This is a nice, thick soup -- much like a split pea in consistency. Mediterranean flavor.
Provided by Mommy Diva
Categories Vegetable
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!
CREAM OF ZUCCHINI SOUP
Make and share this Cream of Zucchini Soup recipe from Food.com.
Provided by weekend cooker
Categories < 4 Hours
Time 2h10m
Yield 6 soups, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small slow cooker, sprayed with vegetable cooking spray, combine all ingredients except sour cream.
- Cover and cook on low for 2 hours.
- Fold in sour cream and continue cooking for 10 minutes, or until soup is hot.
Nutrition Facts : Calories 160.8, Fat 13.2, SaturatedFat 7.9, Cholesterol 27.7, Sodium 502.6, Carbohydrate 6.4, Fiber 1.1, Sugar 2.4, Protein 5.3
NICOLE'S CREAMY ZUCCHINI SOUP
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
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
CREAM OF ZUCCHINI SOUP
"Zucchini is such a plentiful producer during the summer that I made several batches of this soup and freeze it for the two of us," writes Bernice Morris of Marshfield, Missouri. "It's wonderful when cooler weather sets in."
Provided by Taste of Home
Categories Lunch
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.
Nutrition Facts :
THERMOMIX CREAM OF ZUCCHINI SOUP
Make and share this Thermomix Cream of Zucchini Soup recipe from Food.com.
Provided by Ex-Pat Mama
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grate parmesan 10 sec/speed 7. Tip out and set aside.
- Place shallot, zucchini and basil into mixing bowl, chop 5 sec/speed 7.
- Add oil, saute 3 min/100 deg/speed 2.
- Add vegetable stock, cook 3 min/100 deg/speed 1.
- Add flour and water. Cook 20 min/Varoma/speed 1.
- Add parmesan cheese, and salt and pepper to taste. blend 1 min/speed 7.
Nutrition Facts : Calories 170.2, Fat 12.5, SaturatedFat 2.7, Cholesterol 6.6, Sodium 130, Carbohydrate 10.6, Fiber 1.7, Sugar 1.9, Protein 5.2
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