Best 3 Moms Zucchini Soup Recipes
Calling all zucchini enthusiasts! Prepare to tantalize your taste buds with a symphony of flavors as we embark on a culinary journey through the world of zucchini soup. This versatile vegetable takes center stage in a collection of delectable recipes that cater to every palate. From the classic and comforting cream of zucchini soup, where zucchini's mild sweetness harmonizes with a velvety broth, to the vibrant and refreshing chilled zucchini soup, where the vegetable's crispness shines through, there's a soup for every occasion. But that's not all! This article also features creative twists on the traditional, such as the creamy sun-dried tomato zucchini soup, where sun-dried tomatoes add a tangy depth of flavor, and the hearty sausage and zucchini soup, where savory sausage complements the zucchini's delicate taste. Whether you're a seasoned soup aficionado or just starting your culinary adventures, these recipes promise to make zucchini the star of your kitchen. So grab your apron, gather your ingredients, and let's dive into the world of zucchini soup!
Let's cook with our recipes!
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
ZUCCHINI SOUP
I've received numerous 4-H cooking awards over the past few years and often cook for the family...much to my mom's delight.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Cut sausage into 1/4-in. slices; brown in a Dutch oven. Add celery and onion; saute until tender. Drain. Stir in the next nine ingredients. Bring to a boil; reduce heat and simmer for 35 minutes. Add green pepper and simmer for 10 minutes.
Nutrition Facts : Calories 198 calories, Fat 12g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 1340mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.
EASY ZUCCHINI SOUP
This creamy (but cream-free!) soup is a great addition to any meal. It's quick and easy, you will have your guests thinking that you have been cooking all day!
Provided by Julia L
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 25m
Yield 5
Number Of Ingredients 5
Steps:
- Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 6.8 g, Cholesterol 50.9 mg, Fat 19 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 11.7 g, Sodium 1021.5 mg, Sugar 3.6 g
Tips:
- Choose fresh, firm zucchini: Look for zucchini that is deep green in color and has no blemishes. Avoid zucchini that is soft or has yellowing skin.
- Use a variety of vegetables: In addition to zucchini, this soup can be made with other vegetables such as carrots, celery, onions, and potatoes. Feel free to experiment with different combinations of vegetables to find your favorite.
- Don't overcook the vegetables: Overcooked vegetables will become mushy and lose their flavor. Cook the vegetables until they are tender-crisp, about 5-7 minutes.
- Use chicken or vegetable broth: Either chicken or vegetable broth can be used in this soup. If you are using chicken broth, be sure to use a low-sodium broth so that the soup is not too salty.
- Add some herbs and spices: Herbs and spices can help to enhance the flavor of the soup. Some good options include basil, thyme, oregano, garlic powder, and onion powder.
- Garnish with fresh herbs: Fresh herbs can add a pop of color and flavor to the soup. Some good options include basil, parsley, and chives.
Conclusion:
This zucchini soup is a delicious and healthy way to enjoy this summer squash. It is easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, creamy or chunky, there is a zucchini soup recipe out there for you. So next time you have an abundance of zucchini, give one of these recipes a try. You won't be disappointed!
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