Yummers Zucchini Soup Recipes

ZUCCHINI SOUP

Steps:

• In a large saucepan or stockpot, cook zucchini, carrots, onions in chicken broth about 20 minutes or until vegetables are tender. Transfer to a blender or food processor in small batches; blend well.
• Add cream cheese a little at a time and continue blending until cream cheese is melted.
• Adjust seasonings to taste and serve hot or cold. Garnish with shredded zucchini and caramelized onions.

YUMMERS ZUCCHINI SOUP

Steps:

• Put all ingredients in pot, cook on medium low heat until tender ( approximately 35-45 minutes).
• Let cool slightly.
• Blend soup mixture in blender.
• Reheat.
• Serve with dab of sour cream/ parmesan cheese or both on top.
• One word of caution, do not fill the blender too full with hot soup, the lid will explode from heat expansion., I know I learned this the hard way.

ROSEMARY ZUCCHINI SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Fry celery, onion, garlic, fennel seeds, salt and pepper, stirring, occasionnally, for 5 minutes or until softened.
• Stir in zucchini and rosemary; cook for 6 minutes.
• Add stock, 2 cups water and rice. Bring to boil. Reduce heat, cover and simmer, stirring often, for about 20 minutes or until rice is tender. Stir in rice vinegar; let cool slightly.
• In batches in blender or food processor, purée soup until smooth. (Make-ahead : Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.) Reheat in clean saucepan.

ZUCCHINI SUMMER SOUP

Steps:

• Place zucchini cubes in colander; sprinkle with 2 teaspoons of salt and let stand to drain for 30 minutes.
• Meanwhile, combine in a blender the roma tomatoes, stewed tomatoes, tomato paste, and water; blend until smooth.
• Pour tomato mixture and chicken broth into a large stockpot. Bring to a boil over medium heat; immediately reduce heat to low; stir in sugar and simmer, stirring occasionally.
• Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic, onion, green pepper, and zucchini, and cook and stir until onion is clear and zucchini is lightly brown, about 10 minutes. Transfer vegetables to blender and pulse a few times, just enough to chop.
• Add vegetables to the stockpot; stir in lemon juice, dill, tarragon, and parsley. Simmer, uncovered, for 35 minutes, stirring occasionally. Stir in Parmesan cheese, salt, and pepper to taste. Simmer an additional five minutes. Let stand for ten minutes before serving.

EASY ITALIAN ZUCCHINI SOUP

Steps:

• Brown and break up Italian sausage. Add onions until tanslucent. Add mushrooms and zucchini. Stir fry around 5 minutes. Add broth and simmer for 15 minutes or until zucchini is tender. Add marinara sauce and warm through. Serve with shredded parmesan cheese blend.