Mexican Zucchini Cheese Soup Recipes

CREAM OF ZUCCHINI SOUP

Steps:

• Place chopped zucchini or squash in a skillet, add one cup of water, and cover. Turn heat to medium-high; once it starts boiling, reduce heat to low. Keep cooking until zucchini or squash is tender, but not overcook. It should look firm and still have a bright color. This step will take about 8 minutes total.
• While the vegetables are cooking, heat butter and oil in a medium-size saucepan over medium heat until butter is melting. Add the onion and garlic and cook until transparent, about 2 minutes.
• Add flour and stir until flour has a light golden color. Pour milk and chicken broth into the saucepan and stir to dissolve the flour mixture, about one minute.
• Remove zucchini/squash from skillet and drain any liquid left. Place into a blender with the milk combination. Process until you have a fine mixture.
• Pour this mixture into the saucepan and turn the heat to medium. Keep cooking, stirring from time to time. Let it simmer on a warm heat setting for about 6-8 minutes until soup starts to thicken. Season with salt and pepper.

MEXICAN ZUCCHINI SOUP

Steps:

• Heat a skillet over medium heat. Add olive oil. Saute the onion until translucent, for about 3 minutes.
• Add the zucchinis and saute for about 4 more minutes. Add the corn and jalapenos and cook for 2 more minutes.
• Stir in the veggie broth or water.
• Add the black pepper and salt.
• Bring to a boil.
• Cook for about 7 minutes.
• Remove from the heat.
• Add the soy yogurt and nutritional yeast.
• Stir and garnish the soup with nutmeg and pepper flakes.
• Cover and let it sit about 5 minutes before serving.
• Top with freshly chopped cilantro and parmesan or vegan cheese before serving.

CREAMY, CHEESY ZUCCHINI SOUP

Steps:

• Put zucchini in large Dutch oven with a few inches of water. Simmer zucchini over medium-low heat until tender when poked with a fork, about 20 minutes. Use a slotted spoon to transfer zucchini to a blender, leaving about 1 inch of water in the bottom of the pot.
• Blend zucchini until no large chunks remain; return to the pot. Combine bell pepper, red onions, and cilantro in the blender; blend until no large pieces remain. Stir bell pepper mixture into the blended zucchini; add cream, Swiss cheese, salt, and pepper. Cook over medium-low heat until warmed through and the cheese is melted, 5 to 7 minutes.

ZUCCHINI CHEESE SOUP (A.K.A. VACHE QUI RIT SOUP)

Steps:

• Put the zucchini and onion in a medium saucepan and add chicken stock. (The stock will not cover the vegetables.) Add salt and pepper, to taste, and cumin, if using.
• Bring to a boil then lower heat and simmer until vegetables are tender, approximately 10 to 15 minutes.
• Remove from heat, add cheese and puree. (An immersion blender works well and keeps dishes to a minimum.).
• Gently reheat to serve.
• NOTE: A herbed cream cheese, such as Kraft Philadelphia Cream Cheese with Garlic and Herbs, makes this soup really delicious!

ZUCCHINI AND CHEDDAR CHEESE SOUP

Steps:

• Place 2 cups of the broth, the onion, celery, zucchini, salt and pepper in a 3- or 4-quart saucepan. Cover and bring to a boil. Lower heat and simmer, covered, for 25 minutes.
• Puree in small batches in a blender or food processor and set aside in the saucepan.
• In a 2-quart saucepan, melt the butter. Add the flour. Cook, stirring, for 1 minute over medium heat. Remove from heat. Add the cream and the remaining 1/2 cup of broth. Return to heat and cook, stirring, until the mixture thickens and comes to a boil, about 4 to 5 minutes. Remove from heat. Add the cheese and stir to melt. Add to the pureed vegetables. Correct seasonings. Heat gently before serving.