Nicoles Creamy Zucchini Soup Recipes

QUICK CREAMY ZUCCHINI SOUP

Quick Creamy Zucchini Soup image

This is one of my favorite soups! It's my grandma's recipe that she just handed down to me this year in celebration of my garden producing enough zucchini for a small army! It's creamy and filling but mild. This soup can be frozen.

Provided by Kelsey Leman

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

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

4 cups shredded zucchini
¾ cup water
¾ teaspoon salt
½ teaspoon basil
2 cups warm milk
3 tablespoons all-purpose flour
½ teaspoon salt
3 tablespoons butter
2 tablespoons minced onion
ground black pepper to taste

Steps:

Stir zucchini, water, salt, and basil together in a pot; bring to a boil, reduce heat to medium-low, and simmer until zucchini is tender, about 15 minutes.
Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Puree in batches.
Whisk warm milk, flour, and salt together in a bowl until smooth.
Melt butter in a skillet over medium heat. Cook and stir onion in melted butter until translucent, 5 to 7 minutes. Pour pureed zucchini and milk mixture into the skillet; bring to a boil while stirring continually. Season with pepper.

Nutrition Facts : Calories 181.5 calories, Carbohydrate 15 g, Cholesterol 32.7 mg, Fat 11.3 g, Fiber 1.7 g, Protein 6.3 g, SaturatedFat 7.1 g, Sodium 852.3 mg, Sugar 8.1 g

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, CHEESY ZUCCHINI SOUP

Creamy, Cheesy Zucchini Soup image

This zucchini soup is warm and creamy, perfect for fall or winter. Stock up and freeze when zucchini is in season. Perfect for low-carb diets!

Provided by Chair

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

Time 45m

Yield 10

Number Of Ingredients 8

Ingredients

5 pounds zucchini, trimmed and cut into 1-inch chunks
2 red bell peppers, finely chopped
1 ½ large red onions, finely chopped
1 bunch cilantro
3 cups heavy whipping cream
1 pound shredded Swiss cheese
1 teaspoon salt
¾ teaspoon cracked black pepper

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.

Nutrition Facts : Calories 471 calories, Carbohydrate 15.9 g, Cholesterol 139 mg, Fat 39.4 g, Fiber 3.6 g, Protein 16.9 g, SaturatedFat 24.5 g, Sodium 372.9 mg, Sugar 6.6 g

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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