Best 5 Cream Of Zucchini Carrot And Cucumber Soup Recipes
Immerse yourself in a culinary symphony of flavors with our delectable Cream of Zucchini, Carrot, and Cucumber Soup. This symphony of garden-fresh vegetables harmoniously blends their natural sweetness, delivering a refreshing and invigorating taste experience.
Within this article, you'll find a treasure trove of recipes, each meticulously crafted to showcase the versatility of this delightful soup. Discover how to elevate your culinary skills with variations like the Creamy Zucchini and Leek Soup, a rich and velvety delight; the Chilled Cucumber and Avocado Soup, a cool and refreshing summer treat; and the Carrot and Ginger Soup, a soothing and aromatic elixir.
Embark on a culinary journey as you explore these recipes, each offering a unique twist on the classic Cream of Zucchini, Carrot, and Cucumber Soup. Let your taste buds dance with joy as you savor the harmonious blend of flavors and textures in every spoonful.
CREAM OF ZUCCHINI, CARROT AND CUCUMBER SOUP
Delicious curried soup! I clipped this recipe from the Detroit Free Press many years ago. Very easy to make.
Provided by Lisa Fuller
Categories Vegetable
Time 35m
Yield 10 1-cup servings, 10 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large soup pot. Add onions and garlic. Add vegetables, curry, and broth, bring to a boil, then simmer, covered, for 20 minutes.
- Remove from heat. Allow to cool lukewarm. Using a food processor or blender, puree the soup. Return to pot; add cream or milk; heat briefly and serve hot (or chill and serve cold the next day).
Nutrition Facts : Calories 122.8, Fat 10.3, SaturatedFat 6.3, Cholesterol 35.7, Sodium 37, Carbohydrate 7.4, Fiber 1.6, Sugar 3.4, Protein 1.8
ZUCCHINI CUCUMBER SOUP
Categories Soup/Stew Blender Dairy Onion Vegetarian Quick & Easy Cucumber Zucchini Coriander Gourmet
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Purée zucchini, cucumber, onion, vinegar, water, chile, 1 teaspoon salt, and 1/2 teaspoon coriander in a blender until very smooth.
- Whisk remaining 3/4 teaspoon salt and 1/2 teaspoon coriander into crme frache. Serve soup topped with dollops of crme frache.
CREAM OF ZUCCHINI AND CARROT SOUP
I love summer and all that the harvest time brings. This is my recipe for a yummy way to use zucchini.
Provided by Carolyn Parke
Categories Other Soups
Time 40m
Number Of Ingredients 7
Steps:
- 1. pour the chicken broth into a 2-quart size sauce pan. add the zucchini, carrots, and onion. Bring to a boil, then lower heat. Cover and simmer for 20 minutes or until all veggies are soft.
- 2. strain the vegetables reserving the broth.
- 3. Add fresh chopped parsley to the broth and simmer while you are puréeing the veggies.
- 4. Puree the vegetables in a blender and add cream cheese then blend again till mixture is smooth.
- 5. Stir the puree back into the broth. Add the cream and salt and pepper to taste. Top the soup with a piece of parley for an eye catcher.
CARROT ZUCCHINI SOUP
Here's an easy way to get kids to eat their vegetables. Carrots were never my family's favorite, but with this delicious soup, they hardly know they're eating them. -Joanne Novellino, Bayville, New Jersey
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 2-4 servings.
Number Of Ingredients 11
Steps:
- Chop one onion; set aside. Quarter the other onion and place in a 3-qt. saucepan. Add the water, carrots, celery salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Transfer to a blender; cover and process until pureed. Return to the pan., In a large skillet, saute zucchini and chopped onion in oil and butter until tender; add to carrot mixture. Stir in tomatoes. Cover and simmer for 10 minutes or until tomatoes are tender. Stir in milk and parsley; heat through.
Nutrition Facts : Calories 133 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 127mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 5g protein.
CREAM OF ZUCCHINI, CARROT AND CUCUMBER SOUP
Provided by Trish Hall
Categories soups and stews, appetizer
Time 45m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Melt butter in a large soup pot. Add onions and garlic. Add zucchini, cucumber, carrots and curry. Add the broth, bring to boil, then simmer at slow boil 20 minutes.
- Using a food mill, blender or food processor, puree the soup. Return to the pot; add cream; heat briefly and serve hot or chilled the next day.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 585 milligrams, Sugar 6 grams, TransFat 0 grams
Tips:
- Choose fresh, tender vegetables. This will ensure the best flavor and texture in your soup.
- Don't overcook the vegetables. They should be cooked until they are tender but still retain their color and crunch.
- Use a good quality vegetable broth. This will add depth of flavor to your soup.
- Season the soup to taste. Add salt, pepper, and other seasonings as desired.
- Serve the soup hot or cold. It is delicious either way.
Conclusion:
Cream of zucchini, carrot, and cucumber soup is a delicious, healthy, and versatile soup that can be enjoyed hot or cold. It is perfect for a light lunch or dinner, or as a starter for a special occasion. With its fresh flavors and creamy texture, this soup is sure to please everyone at your table.
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