Vegan Zucchini Bisque Recipes

ZUCCHINI BISQUE

Zucchini Bisque image

I like to serve this soup as a first course for special dinners. It is nice and light, pretty in color and very appetizing with its blend of flavors.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4-5 servings (5 cups).

Number Of Ingredients 9

Ingredients

1 medium onion, diced
1/2 cup butter, cubed
2-1/2 cups shredded zucchini
2-1/2 cups chicken broth
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 cup half-and-half cream

Steps:

In a large saucepan, saute onion in butter. Add zucchini and chicken broth. Simmer, covered, for about 15 minutes; add seasonings., Puree on low in a blender. Return to pan; stir in cream and heat through.

Nutrition Facts : Calories 318 calories, Fat 29g fat (18g saturated fat), Cholesterol 91mg cholesterol, Sodium 1141mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.

TOMATO ZUCCHINI BISQUE

Tomato Zucchini Bisque image

This was a quick bisque I whipped up. Just an idea if you are tying to use veggies from your garden. It was delicious.I added some hot banana peppers and jalapeno peppers to ours, but most people don't like that much kick. That was just to make it spicy. You can try that if you like. The whipping cream is not neccessary, leave it out and it will still be delicious. You also may incorporate about a cup of grated parmesan with your immersion blender after you take it off the heat. I couldn't decide if I liked it better on top or incorporated. It was good both ways. Serve with hot, crusty bread. (See my 10 minute bread. It is quick and delicious.)

Provided by Heartsong

Categories Low Protein

Time 45m

Yield 3 quarts, 12 serving(s)

Number Of Ingredients 15

Ingredients

3 zucchini (large, chopped into 1/2-inch chunks or sliced, it doesn't matter)
2 onions (cut into 1/8ths)
2 carrots, sliced
3 stalks celery, sliced
1 bulb of garlic (top sliced off to expose cloves)
2 bell peppers, any color, quartered
4 tablespoons olive oil (or as desired)
2 (14 1/2 ounce) cans diced tomatoes (You may use 8 small or 4 large fresh tomatoes)
1 quart chicken broth
1/2 cup white wine
1/2 cup whipping cream (optioinal)
1/2 cup sweet basil, a large handful
salt
pepper
parmesan cheese (grated or sliced on top)

Steps:

Simmer tomatoes, carrots and celery in broth. You may roast the fresh tomatoes with the other vegetables if you wish. If using canned, though, add them here.
Drizzle other vegetables with olive oil, sprinkle with salt and pepper, toss and bake at 350 to 425 for 30 to 45 minutes or until tender and slightly carmelized on the bottom, Stir occasionally. Drizzle olive oil onto garlic and roast in the same pan.
Combine vegetables and pot of broth; add wine and basil.
Return to boil over medium heat while stirring, reduce to simmer, and simmer for a couple of minutes to blend flavors.
Remove from heat, puree with immersion blender, and add whipping cream.
Reheat to warm cream but do not boil.
Adjust salt and pepper, but remember the parmesan cheese grated on top will be salty, too.
Serve with grated parmesan cheese.

Nutrition Facts : Calories 142, Fat 8.9, SaturatedFat 3.1, Cholesterol 13.6, Sodium 429, Carbohydrate 11.8, Fiber 2.7, Sugar 5.7, Protein 3.7

GARDEN ZUCCHINI BISQUE

Garden Zucchini Bisque image

Make and share this Garden Zucchini Bisque recipe from Food.com.

Provided by soulmatesforever

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter or 2 tablespoons margarine
2 cups sliced zucchini (1/8 inch)
1 cup fresh mushrooms, sliced 1/4 inch
1/2 cup chopped onion (or 1 medium)
1/4 cup chopped fresh parsley
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons flour
1 (10 3/4 ounce) can chicken broth (I use 1 3/4 cups water with 2 packets of chicken boullion)
3/4 cup cream (I use milk)
1 pinch pepper

Steps:

In 3 quart saucepan melt 2 tbsp butter; add zucchini, mushrooms, onion and parsley.
Cook over medium heat, stirring occasionally, until vegetables are crisply tender (6 to 8 min).
Meanwhile, in 2 quart saucepan melt 3 tablespoons butter over medium heat; stir in flour until smooth and bubbly (1 min).
Add chicken broth; continue cooking, stirring occasionally, until soup is thickened (5 to 7 min).
Stir in cream, pepper and zucchini mixture.
Continue cooking until heated through (5 to 6 min).

ZUCCHINI BISQUE

Zucchini Bisque image

Recipe is from the Appetizers from A - Z cookbook. This is a chilled soup; although I am quite sure you could serve it warm if desired. You can substitute low fat sour cream and cream cheese. Prep time does not include "chill" time in refrigerator.

Provided by DailyInspiration

Categories Cheese

Time 20m

Yield 8 cups

Number Of Ingredients 8

Ingredients

4 medium zucchini, sliced
2 (14 1/2 ounce) cans chicken broth (or vegetable broth)
1 bunch green onion, sliced
1 (8 ounce) package cream cheese, softened
1 (8 ounce) carton sour cream
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon dried dill weed

Steps:

Combine first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Remove from heat and let cool completely.
Combine half each of zucchini mixture, cream cheese, and sour cream in an electric blender; process until smooth, stopping once to scrape down sides. Repeat procedure with remaining zucchini mixture, cream cheese and sour cream.
Combine pureed mixture, salt, pepper, and dill weed in a large bowl. Cover and chill.

Nutrition Facts : Calories 194.8, Fat 16.6, SaturatedFat 9.2, Cholesterol 46.8, Sodium 754.5, Carbohydrate 6.8, Fiber 1.4, Sugar 5.1, Protein 6

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