Best 19 Creamy Zucchini Soup Recipes

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Indulge in the creamy delight of zucchini soup, a comforting and versatile dish perfect for any occasion. With its velvety texture and vibrant green hue, this soup is not only visually appealing but also packed with flavor and nutrients. Discover a collection of carefully curated recipes that showcase the versatility of zucchini soup. From classic creamy zucchini soup to innovative variations like roasted zucchini soup with goat cheese or a refreshing chilled zucchini soup for hot summer days, these recipes offer a culinary journey that will tantalize your taste buds. Get ready to savor the goodness of zucchini in every spoonful as you explore the diverse culinary creations featured in this article.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY ZUCCHINI SOUP



Creamy Zucchini Soup image

In our area, we use lots of zucchini. One day I decided to try a new recipe for it, and my family really liked the results.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups 2% milk
1 cup water
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
1 large zucchini, shredded
1 cup shredded cheddar cheese

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in the milk, water, bouillon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add zucchini. Simmer, uncovered, for 10 minutes or until zucchini is tender. Stir in cheese until melted.

Nutrition Facts : Calories 295 calories, Fat 22g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 840mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 12g protein.

CREAMY, CHEESY ZUCCHINI SOUP



Creamy, Cheesy Zucchini Soup image

This zucchini soup is warm and creamy, perfect for fall or winter. Stock up and freeze when zucchini is in season. Perfect for low-carb diets!

Provided by Chair

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 45m

Yield 10

Number Of Ingredients 8

5 pounds zucchini, trimmed and cut into 1-inch chunks
2 red bell peppers, finely chopped
1 ½ large red onions, finely chopped
1 bunch cilantro
3 cups heavy whipping cream
1 pound shredded Swiss cheese
1 teaspoon salt
¾ teaspoon cracked black pepper

Steps:

  • Put zucchini in large Dutch oven with a few inches of water. Simmer zucchini over medium-low heat until tender when poked with a fork, about 20 minutes. Use a slotted spoon to transfer zucchini to a blender, leaving about 1 inch of water in the bottom of the pot.
  • Blend zucchini until no large chunks remain; return to the pot. Combine bell pepper, red onions, and cilantro in the blender; blend until no large pieces remain. Stir bell pepper mixture into the blended zucchini; add cream, Swiss cheese, salt, and pepper. Cook over medium-low heat until warmed through and the cheese is melted, 5 to 7 minutes.

Nutrition Facts : Calories 471 calories, Carbohydrate 15.9 g, Cholesterol 139 mg, Fat 39.4 g, Fiber 3.6 g, Protein 16.9 g, SaturatedFat 24.5 g, Sodium 372.9 mg, Sugar 6.6 g

QUICK CREAMY ZUCCHINI SOUP



Quick Creamy Zucchini Soup image

This is one of my favorite soups! It's my grandma's recipe that she just handed down to me this year in celebration of my garden producing enough zucchini for a small army! It's creamy and filling but mild. This soup can be frozen.

Provided by Kelsey Leman

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 10

4 cups shredded zucchini
¾ cup water
¾ teaspoon salt
½ teaspoon basil
2 cups warm milk
3 tablespoons all-purpose flour
½ teaspoon salt
3 tablespoons butter
2 tablespoons minced onion
ground black pepper to taste

Steps:

  • Stir zucchini, water, salt, and basil together in a pot; bring to a boil, reduce heat to medium-low, and simmer until zucchini is tender, about 15 minutes.
  • Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Puree in batches.
  • Whisk warm milk, flour, and salt together in a bowl until smooth.
  • Melt butter in a skillet over medium heat. Cook and stir onion in melted butter until translucent, 5 to 7 minutes. Pour pureed zucchini and milk mixture into the skillet; bring to a boil while stirring continually. Season with pepper.

Nutrition Facts : Calories 181.5 calories, Carbohydrate 15 g, Cholesterol 32.7 mg, Fat 11.3 g, Fiber 1.7 g, Protein 6.3 g, SaturatedFat 7.1 g, Sodium 852.3 mg, Sugar 8.1 g

CREAMY ZUCCHINI-BASIL SOUP



Creamy Zucchini-Basil Soup image

Cooked, puréed zucchini adds rich, creamy body to this easy, summery soup.

Provided by Amy Myers, MD

Categories     HarperCollins     HarperCollins     Soup/Stew     Summer     Zucchini     Basil     Quick and Healthy     Healthy     Wheat/Gluten-Free     Dairy Free

Yield 2 servings

Number Of Ingredients 8

1 tablespoon avocado oil
1 onion, finely chopped
2 zucchinis, chopped
2 cups Gut-Healing Bone Broth
1/4 cup basil leaves
1 clove garlic, minced
Fine sea salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil

Steps:

  • In a saucepan, heat the oil and onion over medium-high heat. When hot, add the zucchini and sauté until the vegetables are soft. Set aside and let cool for 5 minutes.
  • Place the zucchini and onion, bone broth, basil, garlic, salt, and pepper in a food processor. Blend until combined. Add the olive oil and pulse until combined. Return the soup to the saucepan and reheat. Divide soup between two bowls and serve.

EASY CREAMY ZUCCHINI SOUP



Easy Creamy Zucchini Soup image

Creamy soup that is super easy to make in one pot. I have also tried adding a teaspoon of red pepper flakes for a little extra heat.

Provided by Karen S

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 10

3 pounds zucchini, sliced
2 cups water
1 (14.5 ounce) can chicken broth
1 large onion, chopped
4 slices bacon, cut into small pieces
3 cloves garlic, chopped
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried basil
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Mix zucchini, water, chicken broth, onion, bacon, garlic, salt, pepper, and basil together in a large pot; bring to a boil and cook until the zucchini is tender, about 30 minutes.
  • Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Top with Parmesan cheese to serve.

Nutrition Facts : Calories 115.7 calories, Carbohydrate 8.5 g, Cholesterol 12.9 mg, Fat 7.5 g, Fiber 2.3 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 973.6 mg, Sugar 4 g

CREAMY SPINACH AND ZUCCHINI SOUP



Creamy Spinach and Zucchini Soup image

Pureed potatoes give this soup a rich taste and texture.

Provided by IvoryAngel

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 8

1 large onion, chopped
6 cups water, divided
3 potatoes, chopped
3 zucchini, sliced
1 tablespoon low-sodium soy sauce
2 cups tightly packed spinach leaves
ground black pepper to taste
⅓ cup sliced fresh enoki mushrooms

Steps:

  • Combine onion and 1/2 cup water in a large saucepan over medium-high heat; cook and stir until onion softens, about 3 minutes.
  • Pour remaining water into saucepan; add potatoes, zucchini, and soy sauce. Bring the water to a boil, reduce heat to low, place a cover on the saucepan, and cook for 35 minutes.
  • Stir spinach into the soup; season with black pepper. Continue cooking another 2 minutes; remove saucepan from heat.
  • Blend soup in batches in a blender until completely pureed. Return pureed soup to saucepan and place over medium-low heat.
  • Stir mushrooms into pureed soup; cook until the mushrooms are warmed through, about 5 minutes.

Nutrition Facts : Calories 161.9 calories, Carbohydrate 36 g, Fat 0.4 g, Fiber 5.8 g, Protein 5.6 g, SaturatedFat 0.1 g, Sodium 175.6 mg, Sugar 4.5 g

CREAMY SWEET POTATO ZUCCHINI SOUP



Creamy Sweet Potato Zucchini Soup image

This delicious soup is an easy way to disguise zucchini from picky eaters. It's nearly impossible to distinguish the zucchini from the sweet potato, and it gives the soup a beautiful, creamy texture. I discovered this soup in an attempt to use up zucchinis from my garden and sneak it into the soup without my zucchini-hating husband figuring out the deception. It worked! He loves the soup.

Provided by Mirramar

Categories     Yam/Sweet Potato

Time 1h10m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 9

2 large zucchini, chopped and peeled
2 large sweet potatoes, chopped and peeled
1 large onion, diced
1 carrot, chopped
1 cup water
1 tablespoon cooking sherry (if you have it)
1 tablespoon chicken consomme
1 teaspoon salt
2/3 cup milk

Steps:

  • Sauté onion until transparent.
  • Add the zucchini, sweet potato, and carrot.
  • Sauté for about 20 minutes, then add water, sherry, and milk.
  • Cover pot and let simmer for about a half hour.
  • Once everything is soft, puree with immersion blender.
  • Taste and adjust seasonings.

CREAMY COURGETTE (ZUCCHINI) OR CUCUMBER SOUP.



Creamy Courgette (Zucchini) or Cucumber Soup. image

This is actually an old recipe of my mothers & the whole family loves it. I interchange courgettes & cucumbers depending on what's cheapest at the market! Courgettes make a wonderful creamy soup - with only a little actual cream needed & the cucumbers make a very light & refreshing summertime soup. My 2 1/2 year old daughter adores this soup & loves to stand next to me in the kitchen & help make it.

Provided by Um Safia

Categories     Onions

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 medium courgettes or 1 large cucumber
1 large brown onion
2 1/4 liters water
1/2 chicken stock cube, you can use vegetable stock cube instead (I use Maggi)
salt & freshly milled black pepper
1 pinch of schwartz italian seasoning
1/4 cup double cream
basil leaves (to garnish)
1 tablespoon olive oil
2 tablespoons plain flour, & a little water for a thickener (optional)

Steps:

  • Trim the ends off the courgettes / cucumber. Roughly chop along with the onion & gently fry in a large pan with the olive oil.
  • When the vegetables are soft & lightly coloured, add the seasonings, stock cube & the water. Cover & simmer for 1 hour.
  • After 1 hour, blend until smooth with an immersion blender (stick blender) or in the liquidizer.
  • Check for seasoning, adjust if necessary. If you like the soup thicker, thicken using the flour & water. (Mix the flour with a little cold water, add a few tbsp of the soup to the flour mix, stir well then add to the soup - mix well to avoid any lumps.
  • Remove from the heat & stir in the cream, reserving 4 tbsp for later.
  • Pour the soup into bowls, drizzle a swirl of 1 tbsp cream over each bowl of soup (or a little less if serving 6) & top with a few fresh basil leaves.

AMAZING CREAMY ZUCCHINI, POTATO, VEGETABLE CROCK POT SOUP



Amazing Creamy Zucchini, Potato, Vegetable Crock Pot Soup image

I used a couple recipes I found here but ended up altering them enough that it was worth posting as a new recipe. This soup was amazing! The kids and adults all loved it. I served it with some toasted parmesan garlic bread and it was a delicious meal. (Note: I used 4 cups of water with 2 cubes of veg bullion and 2 cubes of chicken bullion. I also used about a cup of frozen broccoli/cauliflower/carrot mix. In place of Cajun seasoning, you can substitute salt, black pepper, dried thyme, red pepper, paprika, garlic powder, onion powder or flakes, and ground celery seed to taste.)

Provided by Dannys Diner

Categories     Potato

Time 6h20m

Yield 10 serving(s)

Number Of Ingredients 12

1/4 cup butter
1/2 large onion, diced
2 garlic cloves, crushed
4 zucchini, cubed
2 potatoes, cubed
1/2 cup white wine
2 cups vegetable stock
1/3 cup broccoli, chopped
1/3 cup cauliflower, chopped
1/3 cup carrot, chopped
1 teaspoon perfect pinch cajun seasoning
cheddar cheese or parmesan cheese, for topping

Steps:

  • In a stock pot, melt butter, add onions and garlic and saute over medium heat till tender, about 5 minutes.
  • Add zucchini and potatoes and continue cooking over medium heat another 2-3 minutes.
  • Add wine and heat to boiling. Boil until liquid is reduced to a few tablespoons.
  • Transfer to a crockpot.
  • Add the broccoli, cauliflower, carrots, stock, and seasoning.
  • Cover & cook on low 6-8 hours. About a half hour before eating, use a hand/stick blender to roughly blend the vegetables. You can make it as smooth or as chunky as you prefer.
  • Cover and continue heating until ready to serve.
  • Provide cheddar or grated parmesan for topping.

Nutrition Facts : Calories 104, Fat 4.9, SaturatedFat 3, Cholesterol 12.2, Sodium 55.4, Carbohydrate 11.9, Fiber 2.1, Sugar 3, Protein 2.2

CREAMY CURRY ZUCCHINI SOUP



Creamy Curry Zucchini Soup image

Last week I got my monthly Swedish cookery magazine. When I saw this soup among the recipes I had to try it. Although it says creamy, there is no actual cream involved, it's completely non-dairy.

Provided by Chef Dudo

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 onions, chopped
1 leek, cut thinly
2 teaspoons curry powder
1 tablespoon olive oil
5 potatoes, peeled and cut in chunks
2 zucchini, cut in chunks (total weight about 1 lb)
4 cups vegetable broth
1 teaspoon salt, to taste

Steps:

  • Fry onions, leak and curry in the oil, about 3 minutes.
  • In another pan, cook potatoes and zucchini in 2 cups of the vegetable broth for 15-20 minutes.
  • Add onionmix and cook another 5 minutes.
  • Puree the soup either by hand or in a blender.
  • Add the rest of the vegetable broth (2 cups) and heat the soup to boiling point.
  • Add salt to taste.

LIGHT AND CREAMY ZUCCHINI SOUP



Light and Creamy Zucchini Soup image

Lots of zucchini this year, and I love soup. So what better than to make a zucchini soup? This is a light version, since I am watching my weight. If I were not, I would have used heavy cream and a lot more Romano cheese! Add or subtract any veggies you want. Corn and green beans would also be good. This comes out so creamy and rich tasting, you would never know how light in calories it is.

Provided by KJT96

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 10

¼ cup olive oil
1 ½ onion, diced
2 carrots, diced
3 large zucchini, chopped small
1 (14.5 ounce) can fat-free chicken broth
½ (16 ounce) bag baby spinach leaves, chopped
1 (10.75 ounce) can cream of potato soup
1 quart fat free half-and-half
½ cup grated Pecorino Romano cheese
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a pot over medium heat. Cook and stir onion and carrots in hot oil until the onion is translucent, about 5 minutes. Add zucchini; continue cooking until the zucchini begins to soften, about 5 minutes more. Pour chicken broth over the zucchini mixture, place a cover on the pot, and bring to a boil and cook for 8 minutes. Stir spinach into the mixture; continue cooking until the zucchini is tender, about 2 minutes more.
  • Mash the zucchini mixture with a potato masher until a desired texture is achieved. Pour potato soup into the zucchini mixture; bring to a simmer and cook for 5 minutes. Stir half-and-half and Pecorino Romano cheese into the zucchini mixture; stir. Continue cooking until heated through completely, 2 to 3 minutes.

Nutrition Facts : Calories 238.8 calories, Carbohydrate 25.6 g, Cholesterol 15.8 mg, Fat 11.6 g, Fiber 3.3 g, Protein 10.3 g, SaturatedFat 3.7 g, Sodium 700.6 mg, Sugar 11 g

CREAMY ZUCCHINI SOUP



Creamy Zucchini Soup image

Wanted a simple first course soup. Not to over power my main entrée. My guests said I had to post this. Even hubby liked it & he hates veggies--surprised me.

Provided by Katha

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup margarine or 1/4 cup butter
1 cup onion, sliced
1 cup potato, diced
3 cups shredded zucchini
1/2 cup shredded carrot
1 quart chicken broth or 1 quart chicken stock
1/4 teaspoon pepper
1/4 teaspoon garlic powder
sour cream, as garnish (optional)

Steps:

  • In a 2-quart pot sauté onion and carrots in butter until onion is clear.
  • Add potatoes, zucchini, broth, pepper and garlic powder.
  • Bring to a simmer.
  • Simmer 1/2 hour or until potatoes are tender.
  • Puree all in a blender or food processor.
  • Serve hot or chilled.
  • Add a dollop of sour cream, if desired.

CREAMY ZUCCHINI SOUP



Creamy Zucchini Soup image

Provided by Monique Gaspais

Categories     Soup/Stew     Milk/Cream     Vegetable     Quick & Easy     Zucchini     Nutmeg     Bon Appétit     France

Yield Makes 4 servings

Number Of Ingredients 5

1 1/2 pounds zucchini, cut into 1/2-inch pieces
1 1/2 cups canned low-salt chicken broth or water
1/4 cup whipping cream
1/4 teaspoon ground nutmeg
1 tablespoon grated Parmesan cheese

Steps:

  • Bring zucchini and broth to boil in heavy medium saucepan. Reduce heat to medium-low, cover and simmer until zucchini is very tender, about 15 minutes.
  • Working in batches, puree soup in blender until almost smooth. Return soup to same saucepan. Add cream, nutmeg and cheese; stir over medium heat until warm. Season with salt and pepper.

CREAMY CAJUN ZUCCHINI AND POTATO SOUP



Creamy Cajun Zucchini and Potato Soup image

My family loves this soup. As I cook it, the house is filled with the smell of garlic and herbs, which already makes you look forward to the result.

Provided by Sgt. Pepper

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

25 g butter
100 g onions
1 garlic clove (add more if you like)
2 potatoes, cubed
2 -3 zucchini
750 ml chicken broth (for vegetarians) or 750 ml vegetable broth (for vegetarians)
1 pinch cayenne pepper
1 teaspoon paprika
1/2 teaspoon thyme
1/2 teaspoon basil
salt
175 ml cream

Steps:

  • Melt butter in a pan, add onions and garlic.
  • Sauté for 5 minutes and then add potatoes.
  • Take about 100g potatoes after 8-10 minutes and put aside.
  • Add zucchini and cook for 3 minute.
  • Meanwhile heat chicken broth, herbs and spice in a pot.
  • Add vegetables from the pan and bring to boil.
  • Reduce heat and leave to cook for 40 minutes.
  • Fill in a blender and puree.
  • Reheat the soup and add the cream.
  • Do not boil!
  • Serve in bowls decorated with the leftover potato cubes.

CREAMY ZUCCHINI SOUP



Creamy Zucchini Soup image

This is a delicious soup recipe that is great for using up all that extra zucchini you have in the garden. Creamy texture comes from cottage cheese and tofu.

Provided by AnnaBanana

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

1 tablespoon butter
2 tablespoons olive oil
1 onion, chopped
1 ½ pounds zucchini, sliced
½ (14 ounce) package firm tofu, cubed
2 teaspoons red pepper flakes
1 teaspoon dried oregano
3 cups vegetable stock
½ cup cottage cheese
salt and pepper to taste

Steps:

  • Melt the butter and heat the oil in a large skillet over medium heat. Mix in the onion, and cook 5 minutes. Mix in the zucchini and tofu. Season with red pepper flakes and oregano. Continue to cook and stir 10 minutes, until zucchini is tender.
  • Pour the vegetable stock into the skillet. Bring to a boil, reduce heat to low, and simmer 35 minutes.
  • In a blender, process the soup and cottage cheese until smooth. Season with salt and pepper to serve.

Nutrition Facts : Calories 159.3 calories, Carbohydrate 8.8 g, Cholesterol 7.9 mg, Fat 10.9 g, Fiber 2.8 g, Protein 9.5 g, SaturatedFat 2.9 g, Sodium 243.4 mg, Sugar 3 g

CREAMY ZUCCHINI-SPINACH SOUP (HEALTHY!)



CREAMY ZUCCHINI-SPINACH SOUP (HEALTHY!) image

Creamy and satisfying without a drop of cream, or any dairy products! This is a yummy way to eat your veggies! Easily adaptable as vegetarian-just use vegetable stock! Recipe and picture from Mels Kitchen Cafe

Provided by Susan Din

Categories     Other Snacks

Time 40m

Number Of Ingredients 10

1 Tbsp olive oil
1 large clove garlic
1 large leek-sliced in half lengthwise, then sliced across the grain thinly. rinse very well to remove sand/grit.
2 medium zucchini chopped =4 cups
1 tsp salt
1/2 tsp black pepper
2 c chicken broth(or vegetable broth)
1 1/2 Tbsp fresh basil
2-3 c fresh baby spinach chopped
1-2 c (optional) cooked cubed chicken - rotissere or other

Steps:

  • 1. In a saucepan, heat olive oil over mediun high heat. Add the garlic, leeks and zucchini. Sprinkle the salt and pepper over the veggies and cook, stirring often until leeks are somewhat translucent(3-5 min).
  • 2. Add 1 cup of the broth, cover and cook over medium heat until all veggies are very soft(10 min).
  • 3. Transfer the mixture to a blender or use a stick blender and add the basil. Carefully blend until smooth. Pour the soup back into the pot.
  • 4. Stir in the remaining 1 cup of chicken broth. Stir in the chopped spinach and cooked chicken. Bring back to a simmer for 1-2 minutes. It's ready to serve!

CREAMY ZUCCHINI GARLIC SOUP



Creamy Zucchini Garlic Soup image

Don't let the amount of garlic scare you, this comes out with a nice but not overpowering garlic flavor which pairs wonderfully with the zucchini. This soup is delicious as soon as it's made but it's so much better the next day!

Provided by Donna Graffagnino

Categories     Cream Soups

Time 45m

Number Of Ingredients 8

4 Tbsp butter
9 large cloves garlic, sliced
1 large onion, sliced
4 medium zucchini, sliced or diced, peeled is optional
4 c chicken broth
1/2 tsp ginger paste or gound ginger
2 tsp creole seasoning (tony cacherie's)
salt and white pepper to taste

Steps:

  • 1. Melt the butter in a heavy 4-quart pot over medium heat. When it foams, add the sliced garlic and onions and cook on low heat for about 20 minutes, or until the onion is soft and translucent. Don't let the garlic brown.
  • 2. Add the zucchini to the onions and garlic and cook until it begins to soften, about 10 minutes.
  • 3. Add the chicken broth and bring to a low boil. Reduce heat and simmer at a medium-low heat for 45 minutes.
  • 4. Remove from heat and blend zucchini with an immersion blender until creamy. You can also transfer, in batches, mixture to a blender to puree. Let mixture cool a bit before blending in mixer and only fill blender 1/2 full per batch.
  • 5. Add ginger, white pepper, and creole seasoning. Taste before adding salt, it may not need it. Ladle into a bowl and serve with garlic bread.

CREAMY ZUCCHINI SOUP



Creamy Zucchini Soup image

Make and share this Creamy Zucchini Soup recipe from Food.com.

Provided by canarygirl

Categories     Yam/Sweet Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

4 zucchini (small to medium)
1 large onion
2 garlic cloves
2 carrots or 6 -8 baby carrots
1 sweet potato
3 large potatoes (Yukon gold)
1 (12 ounce) can evaporated milk (large size)
2 double bouillon cubes (Knorr)
water (about 1 1/2-2 quarts)
2 tablespoons olive oil
salt and pepper

Steps:

  • Heat olive oil in a large soup pot.
  • Sauté sliced garlic until golden, then add remaining vegetables and sort of"stir fry" it for about 3 minutes.
  • Add water, bouillon cubes, salt and pepper.
  • Bring to a boil, cover and reduce heat to med-low.
  • Simmer for about 20-30 minutes until veggies are very tender.
  • Remove from heat, add evaporated milk.
  • Using a hand blender, puree soup until smooth.
  • Adjust salt and pepper.
  • Serve with grated cheese and croutons.
  • Note:You can add whatever vegetables you have on hand to this--spinach, broccoli, cauliflower, asparagus, etc.
  • For a special soup, boil 1 lb shrimp (in their shells), reserving broth for cooking the soup.
  • Prepare soup the same way, adding cooked (peeled) shrimp the last minute of cooking (just to heat through).
  • Reserve 1/4 lb of shrimp for garnish.

CREAMY ZUCCHINI AND MUSHROOM SOUP



Creamy Zucchini and Mushroom Soup image

Categories     Wheat/Gluten-Free     Soup/Stew     Mushroom     Low/No Sugar

Number Of Ingredients 10

1 pound Fresh Mushrooms, chopped
1 Large Zucchini, chopped
1 Medium Onion, Chopped
2 Garlic Cloves, minced
6 Several Fresh Thyme or 1T Dried Thyme
2 Bay Leaves
3 cups Stock/Bone Broth
1 cup Coconut Milk
1 tablespoon Ghee or cooking fat of choice
2 teaspoons Sea salt and freshly ground black pepper to taste

Steps:

  • Melt the ghee in a large saucepan placed over a medium heat and cook the onion and garlic until softened, about 5 minutes.
  • Add the mushrooms, thyme, and bay leaves, and cook for another 5 minutes.
  • Then add the zucchini and cook until the vegetables release their juices (about 10-15 minutes).
  • Add the stock to the saucepan and bring to a boil; then reduce the heat and simmer for 5 minutes.
  • Remove the thyme sprigs (if you used them) and bay leaves from the soup.
  • Add the coconut milk and let the soup simmer for another 5 minutes, stirring frequently.
  • Puree the soup with an immersion blender (or in batches with a regular blender) until smooth.
  • Serve warm.

Tips:

  • Choose fresh, firm zucchini: This will ensure the best flavor and texture in your soup.
  • Don't peel the zucchini: The skin adds color, nutrients, and flavor to the soup.
  • Use a sharp knife to cut the zucchini: This will help prevent the zucchini from becoming mushy.
  • Cook the zucchini until it is tender: This will take about 10-15 minutes.
  • Don't overcook the zucchini: This will make it mushy and bland.
  • Use a good quality chicken or vegetable broth: This will make a big difference in the flavor of your soup.
  • Add plenty of fresh herbs: This will brighten up the flavor of the soup.
  • Serve the soup with a dollop of sour cream or yogurt: This will add a creamy richness to the soup.

Conclusion:

Creamy zucchini soup is a delicious, healthy, and easy-to-make soup that is perfect for any occasion. It is a great way to use up fresh zucchini and it is a good source of vitamins, minerals, and antioxidants. This soup is also a good source of fiber, which can help keep you feeling full and satisfied. So next time you are looking for a quick and easy soup recipe, give creamy zucchini soup a try. You won't be disappointed!

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