Thick And Easy Zucchini Soup Recipes

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EASY ZUCCHINI SOUP



Easy Zucchini Soup image

This creamy (but cream-free!) soup is a great addition to any meal. It's quick and easy, you will have your guests thinking that you have been cooking all day!

Provided by Julia L

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

Time 25m

Yield 5

Number Of Ingredients 5

½ cup butter
2 pounds zucchini, cut into chunks
1 (15 ounce) can chicken broth
1 teaspoon salt
1 teaspoon curry powder

Steps:

  • Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.
  • Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 6.8 g, Cholesterol 50.9 mg, Fat 19 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 11.7 g, Sodium 1021.5 mg, Sugar 3.6 g

THICK AND EASY ZUCCHINI SOUP



Thick and Easy Zucchini Soup image

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 ~ some might say with a kick depending on your spice levels...we like spice so we find this flavorful, but mild. :)

Provided by Michelle Waco

Categories     Other Soups

Time 30m

Number Of Ingredients 9

6-8 small zucchini, sliced (small-medium size)
1 large onion, chopped (or 2 medium)
16 oz vegetable broth
3 clove garlic
4 tsp cumin
1 tsp ground black pepper
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp cayenne pepper

Steps:

  • 1. Lightly saute zucchini, onions and garlic in a pan over medium heat.
  • 2. When half way done, add all spices and 1/2 of broth (8oz) and finish cooking until tender, but firm reserving the remaining half of broth to the side.
  • 3. Blend in blender (or with stick /immersion blender), adding additional stock as needed, stopping when you have a thick, split pea consistency. Enjoy!!

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

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

THICK AND EASY ZUCCHINI SOUP



Thick and Easy Zucchini Soup image

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

6 -8 zucchini, sliced (small to medium size)
1 large onion, chopped (or 2 medium onions)
2 (8 ounce) cans vegetable broth
3 garlic cloves
4 teaspoons cumin
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon cayenne pepper

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!

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