Zucchini Soup With Herbed Cream Recipes

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ZUCCHINI SOUP



Zucchini Soup image

This creamy zucchini soup is the BEST way to use up garden zucchini with no need for a roux to make it nice and thick! Simply blend seasoned zucchini with potatoes to create a thick and flavorful broth. Add a touch of cream and your choice of cheese if desired for even more indulgence!

Provided by Stephanie

Categories     Soup

Time 50m

Number Of Ingredients 15

2 Tablespoons butter
1 small yellow onion (diced)
2 cloves garlic (minced)
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon celery salt
¼ teaspoon black pepper
¼ teaspoon kosher salt
1 pinch cayenne (optional)
5 cups zucchini (cut into chunks)
3 cups chicken broth
1 Tablespoon soy sauce ((or Worcestershire sauce))
2 Russet potatoes (equal to 1 pound)
1/2 cup Half and Half (or heavy cream)
1 cup Cheddar Cheese

Steps:

  • Note: There is no need to peel the zucchini for this soup unless yours is jumbo sized, in which case it's possible that the skins are tough and slightly bitter.
  • Shred the cheese from a block for best results. Set aside to allow to come down to room temperature. This will allow it to melt and combine into the soup smoothly.
  • Melt butter in a soup pot over medium heat. Add onions, cook until softened, about 5 minutes. Add garlic and cook 1 more minute.
  • Add diced zucchini and seasonings: (1/4 tsp each of: dried rosemary, thyme, celery salt, kosher salt, pepper, and an optional pinch of cayenne.) Sauté for 5 minutes.
  • Peel and rinse the potatoes. Cut them into small pieces of equal size so that they cook evenly and quickly.
  • Add diced potatoes, chicken broth, and soy sauce. Bring to a boil, then reduce heat to medium. Skim up any brown foam from the top if needed.
  • Let simmer, partially covered, until the vegetables are very fork tender. About 20 minutes.
  • Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.

Nutrition Facts : Calories 226 kcal, Carbohydrate 20 g, Protein 9 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 37 mg, Sodium 963 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

CREAM OF ZUCCHINI SOUP



Cream of Zucchini Soup image

Make and share this Cream of Zucchini Soup recipe from Food.com.

Provided by breezermom

Categories     Onions

Time 40m

Yield 7 1/2 Cups

Number Of Ingredients 9

2 medium onions, chopped
2 tablespoons butter, melted
6 medium zucchini, sliced (1 1/2 lbs)
3 cups chicken broth
1/2 cup half and half cream
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 pinch ground red pepper
shredded cheddar cheese (to garnish)

Steps:

  • Saute onion in butter in a large saucepan until tender. Add the zucchini and broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until the zucchini is tender.
  • Use an immersion blender to puree the zucchini/onion mix, or place in a blender.
  • Return the pureed mixture to the saucepan. Stir in half and half and seasonings. Cook zucchini mixture over medium heat, stirring constantly, until the mixture is thoroughly heated. Ladle soup into individual soup bowls. Sprinkle evenly with shredded Cheddar cheese.

ZUCCHINI SOUP WITH HERBED CREAM



Zucchini Soup With Herbed Cream image

A smooth and creamy zucchini soup, served with a dollop of herbed cream. Dish is a Swanson Broth recipe.

Provided by DailyInspiration

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup sour cream (light if preferred)
4 teaspoons basil leaves, fresh and chopped
4 teaspoons oregano leaves, fresh and chopped
2 tablespoons oil
1 onion, finely chopped (large)
1 garlic clove, minced
4 zucchini, thinly sliced (medium)
1/4 teaspoon pepper
3 cups vegetable broth

Steps:

  • Stir the sour cream, 1 teaspoons of the basil and 1 teaspoons of the oregano in a small bowl. Cover and refrigerate.
  • Heat the oil in a 4-qt. saucepan over medium heat. Add the onion and garlic and cook until tender. Add the zucchini and pepper. Cook for 5 minutes or until the zucchini is tender.
  • Add the broth, remaining basil and oregano. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
  • Place one-third of the zucchini mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the process twice more with the remaining zucchini mixture. Return all of the pureed mixture to the saucepan. Cook over medium heat for 5 minutes or until hot. Place one tablespoons of the sour cream mixture on top of each bowl of soup.

Nutrition Facts : Calories 111, Fat 8.8, SaturatedFat 2.9, Cholesterol 10, Sodium 27, Carbohydrate 7.4, Fiber 2.2, Sugar 4.8, Protein 2.4

ZUCCHINI CAKES WITH HERB SOUR CREAM



Zucchini Cakes with Herb Sour Cream image

"I love how zucchini takes on the flavor of whatever you mix it with, like parmesan and fresh herbs," says Trisha.

Provided by Trisha Yearwood

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

2 cups sour cream
1 tablespoon minced fresh chives
1 tablespoon chopped fresh dill
3 cups shredded zucchini (from 1 large zucchini)
2 cups breadcrumbs
1/4 cup grated parmesan cheese
2 teaspoons finely chopped fresh basil
2 teaspoons finely chopped fresh oregano
2 teaspoons minced garlic
Kosher salt and freshly ground pepper
4 large eggs
1/2 cup buttermilk
1/4 cup vegetable oil

Steps:

  • Make the herb sour cream: Whisk the sour cream, chives and dill in a medium bowl. Set aside.
  • Make the zucchini cakes: Mix the zucchini, breadcrumbs, parmesan, basil, oregano, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. In a medium bowl, whisk the eggs with the buttermilk, then stir the egg mixture into the zucchini mixture.
  • In a large skillet, heat the vegetable oil over medium heat. Working in batches, form patties with the zucchini batter (about 1/4 cup for each) and add to the skillet. Pan-fry the cakes until golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with 1 teaspoon salt. Serve while hot and crisp with the herb sour cream.

CREAM OF ZUCCHINI SOUP



Cream of Zucchini Soup image

"Zucchini is such a plentiful producer during the summer that I made several batches of this soup and freeze it for the two of us," writes Bernice Morris of Marshfield, Missouri. "It's wonderful when cooler weather sets in."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 7

1 pound zucchini, cut into 1/2-inch slices
2 cups water
1 medium onion, chopped
1 teaspoon chicken bouillon granules
1/2 teaspoon seasoned salt
2 cans (one 12 ounces, one 5 ounces) evaporated milk
1 tablespoon butter

Steps:

  • In a large saucepan, combine the zucchini, water, onion, bouillon and seasoned salt. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Cool slightly., In a blender, cover and process soup in batches until pureed. Return all to the pan. Add milk and butter; cook and stir until better is melted. Serve immediately or transfer to a freezer container. May be frozen for up to 3 months.

Nutrition Facts :

ZUCCHINI SOUP WITH HERBED CREAM



Zucchini Soup with Herbed Cream image

This soup is really tasty and it makes a wonderful presentation. Recipe is from Swanson's.

Provided by Daily Inspiration S

Categories     Cream Soups

Time 45m

Number Of Ingredients 9

1/2 c sour cream (light, if preferred)
4 tsp fresh basil leaves, chopped
4 tsp fresh oregano leaves, chopped
2 Tbsp oil
1 large onion, finely chopped
1 garlic clove, minced
4 medium zucchini, thinly sliced
1/4 tsp pepper
3 c vegetable broth

Steps:

  • 1. Stir the sour cream, 1 tsp. basil, 1 tsp. oregano in a small bowl. Cover and refrigerate.
  • 2. Heat the oil in a 4-qt. saucepan over medium heat. Add the onion and garlic and cook until tender. Add the zucchini and pepper. Cook 5 minutes or until the zucchini is tender.
  • 3. Add the broth, remaining basil and oregano, and heat to a boil. Reduce the heat to low; cover and cook for 15 minutes.
  • 4. Place one-third of the zucchini mixture into a blender or food processor. Cover and blend until smooth (use a kitchen towel over the top to prevent leakage). Pour the mixture into a large bowl. Repeat the process twice more with the remaining zucchini mixture. Return all of the pureed mixture to the saucepan. Cook over medium heat for 5 minutes or until hot. Place one tbsp. of the sour cream mixture on top of each bowl of soup.

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