Zucchini soup is a creamy, flavorful soup made with fresh zucchini, onions, garlic, and vegetable broth. It's a healthy and delicious way to enjoy zucchini, and it's also a great way to use up any extra zucchini you may have on hand. This article features three different award-winning zucchini soup recipes to choose from. The first recipe is a classic zucchini soup recipe that is made with fresh zucchini, onions, garlic, and vegetable broth. The second recipe is a creamy zucchini soup recipe that is made with heavy cream and cream cheese. The third recipe is a roasted zucchini soup recipe that is made with roasted zucchini, onions, and garlic. All three recipes are easy to follow and make a delicious and healthy soup that the whole family will enjoy.
Let's cook with our recipes!
CREAMY ZUCCHINI SOUP
You don't need loads of cream or even a roux to make a creamy zucchini soup. The natural texture of the zucchini flesh whizzes up beautifully to be a silky, creamy texture. It's well worth the extra few minutes to saute onions until golden for the extra flavour it adds. Topping the soup with a pinch of parmesan is a great finishing touch, otherwise try croutons, finely sliced basil or other herb.
Provided by Nagi
Time 30m
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium high heat. Add garlic and onions, and cook for 3 - 4 minutes until they are light golden brown.
- Add zucchinis, broth and water. Bring to a boil, then cover and reduce heat to medium. Optional: Scoop brown foam (scum) off surface every now and then.
- Cook for 15 - 20 minutes or until zucchini is very soft.
- Use a stick blender to whizz until smooth. (Note 1 for blender)
- Stir through cream and milk. Add salt and pepper to taste.
- Ladle into bowls, swirl over a touch of cream if desired, a pinch of shredded parmesan, and more pepper. Serve hot or at room temperature.
Nutrition Facts : ServingSize 512 g, Calories 215 kcal
AWARD WINNING ZUCCHINI SOUP
This is a family tradition when the zucchinis are ready. This soup has won first prize in our local county fair. It's not to strongly zucchini flavored, and has a fabulous italian flavor. I have NEVER found anyone who dislikes this soup, try it you'll see!!
Provided by spreadnjoy
Categories Pork
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Fry sausage in a soup pan, drain
- Add all other ingerdients except water.
- Add water in a cup at a time, I add 2 cups, then if after cooking the soup looks a bit thick, I add more.
- Reduce heat and allow the soup to simmer 2-3 hours, or until the zucchini is tender and transparent.
- Serve with a yummy crusty Italian bread, or garlic bread!
Nutrition Facts : Calories 341.9, Fat 15.6, SaturatedFat 6, Cholesterol 51.1, Sodium 1732.5, Carbohydrate 19.5, Fiber 4.7, Sugar 9.6, Protein 33.5
ROASTED VEGETABLE SOUP
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 3h35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 475 degrees F.
- Add the zucchini, yellow squash, onion and bell peppers to a large mixing bowl and toss with the olive oil, oregano, thyme, salt, pepper and garlic until coated. Divide the vegetables between 2 baking sheets and arrange them in a single layer. Roast, turning the vegetables halfway through, until they start to deepen in color and are slightly tender, about 10 minutes.
- Add the roasted vegetables to the bowl of a slow cooker along with the stock, stewed tomatoes, cream and bay leaf. Set the slow cooker to low and cook for 3 hours.
- Remove the bay leaf, add the lemon juice and, using an immersion blender, pulse to blend the soup until you achieve a smooth and rustic texture. Stir, taste and adjust the seasoning as needed.
- Serve in a bowl garnished with the chopped parsley. If freezing, cool the mixture completely, then transfer to freezer-safe bags, seal and place in freezer.
ZUCCHINI SOUP
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
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
COLD ZUCCHINI SOUP
Steps:
- Gather the ingredients.
- Trim and chop the zucchini, getting rid of the ends. Reserve.
- Heat a medium pot over medium-high heat and add oil, onions, and salt. Cook onions, stirring occasionally until translucent and tender, for about 5 minutes.
- Add zucchini and broth to the onions. Set the heat to high to bring to a boil. Reduce the heat immediately after boiling and maintain a steady simmer until zucchini is very tender, for about 15 minutes.
- Once the zucchini is cooked, turn off the heat. To avoid burns, let the soup cool for at least 20 minutes before blending. Working in batches if necessary, blend soup on high speed until very smooth.
- Transfer pureed soup to a large bowl or sealable container. Cover and chill until cold, for at least 1 hour.
- When ready to serve, stir with cream or yogurt, if using, and add salt and pepper to taste.
- Decorate with fresh cilantro and enjoy.
Nutrition Facts : Calories 56 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 625 mg, Sugar 4 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
CONTEST-WINNING VEGGIE TORTELLINI SOUP
"Italian cuisine has more to offer than spaghetti and pizza. Just check out this mouthwatering, healthy soup. I've served it to company with rave reviews along with requests for the recipe." -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute carrots and onion in oil until onion is tender. Add garlic; cook 1 minute longer., Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tortellini are tender. Just before serving, stir in vinegar.
Nutrition Facts :
ZUCCHINI SOUP I
A delicious soup served anytime.
Provided by William Anatooskin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
- In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
- When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 21.5 g, Cholesterol 3.1 mg, Fat 4.1 g, Fiber 4 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 182.6 mg, Sugar 6.5 g
Tips:
- Select the right zucchini: Choose small to medium-sized zucchinis as they have more flavor and fewer seeds. Look for zucchinis that are firm and have a deep green color.
- Roast the zucchini before making the soup: Roasting the zucchini intensifies its flavor and gives the soup a smoky taste. You can roast the zucchini in the oven or on a grill.
- Use a good quality vegetable broth: The vegetable broth is the base of the soup, so make sure to use a good quality broth. You can either make your own vegetable broth or use a store-bought broth.
- Don't overcook the soup: The zucchini should be tender but still have a slight bite to it. Overcooking the soup will make the zucchini mushy.
- Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of yogurt to brighten up the flavors.
Conclusion:
Zucchini soup is a delicious and versatile soup that can be enjoyed hot or cold. It's a great way to use up zucchini from your garden or local farmers market. With its creamy texture and savory flavor, this award-winning zucchini soup is sure to be a hit with your family and friends.
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