Light And Creamy Zucchini Soup Recipes

CREAMY ZUCCHINI SOUP

Creamy Zucchini Soup image

In our area, we use lots of zucchini. One day I decided to try a new recipe for it, and my family really liked the results.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups 2% milk
1 cup water
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
1 large zucchini, shredded
1 cup shredded cheddar cheese

Steps:

In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in the milk, water, bouillon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add zucchini. Simmer, uncovered, for 10 minutes or until zucchini is tender. Stir in cheese until melted.

Nutrition Facts : Calories 295 calories, Fat 22g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 840mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 12g protein.

CREAMY ZUCCHINI SOUP

Creamy Zucchini Soup image

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

Ingredients

1 tbsp olive oil or butter
2 garlic cloves (, minced)
1 large onion (, chopped (brown, yellow or white))
1 kg / 2 lb zucchinis (, cut into 1.5cm / 3/5" slices, larger ones halved (Note 1))
3 cups / 750 ml vegetable or chicken broth (, preferably salt reduced)
1 cup / 250 ml water
3/4 cup / 185 ml cream, heavy / thickened (or light or add a good knob of butter instead) ((Note 2))
1 cup / 250 ml milk (, any fat %, or more cream)
Cream (, for swirling)
Finely shredded parmesan

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

FAST AND EASY ZUCCHINI SOUP

Fast and Easy Zucchini Soup image

This is a fast and easy soup that I keep on hand at all times. Great for when an unexpected guest comes over. Inexpensive and freezes well, too. Warms your belly on those chilly days of winter.

Provided by Jilly Bean

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

Time 30m

Yield 4

Number Of Ingredients 4

Ingredients

5 zucchini, sliced
5 cups water
7 cubes chicken bouillon
1 (8 ounce) package cream cheese, softened and cut into 4 sections

Steps:

Stir zucchini, water, and chicken bouillon cubes together in a stock pot; bring to a boil. Reduce heat to medium, place a cover on the pot, and simmer the mixture, stirring occasionally, until the zucchini is tender, about 20 minutes.
Drop cream cheese into the soup; cook and stir until the cheese melts, about 5 minutes.
Blend the soup with an immersion blender until smooth.

Nutrition Facts : Calories 235.7 calories, Carbohydrate 8.4 g, Cholesterol 62.7 mg, Fat 20.2 g, Fiber 1.6 g, Protein 7.2 g, SaturatedFat 12.5 g, Sodium 2205.4 mg, Sugar 2.7 g

CREAM OF ZUCCHINI SOUP

Cream of Zucchini Soup image

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

Ingredients

2 medium onions, chopped
2 tablespoons butter, melted
6 medium zucchini, sliced (1 1/2 lbs)
3 cups chicken broth
1/2 cup half and half cream
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 pinch ground red pepper
shredded cheddar cheese (to garnish)

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.

NICOLE'S CREAMY ZUCCHINI SOUP

Nicole's Creamy Zucchini Soup image

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

Ingredients

1 ½ tablespoons olive oil
1 ½ tablespoons butter
1 cup finely chopped white onion
2 cloves garlic, finely chopped
2 ½ pounds zucchini, cubed
1 medium russet potato, peeled and cubed
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
1 (32 fluid ounce) container chicken stock
½ cup heavy cream
1 teaspoon chopped fresh dill, or to taste

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

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