Best 4 Pear And Zucchini Soup Recipes

Indulge in a culinary journey with our Pear and Zucchini Soup, a harmonious blend of flavors that will tantalize your taste buds. This creamy and flavorful soup is a delightful combination of sweet pears, savory zucchini, and a hint of aromatic herbs. Perfect for a light lunch or as a comforting dinner option, this soup is not only delicious but also packed with nutrients.

Accompanying this main recipe are two additional variations that offer unique flavor profiles. For those who prefer a touch of spice, the Spicy Pear and Zucchini Soup adds a subtle heat that balances the sweetness of the pears. And for a creamy and indulgent twist, the Pear and Zucchini Soup with Coconut Milk offers a rich and velvety texture that is sure to impress.

Here are our top 4 tried and tested recipes!

ZUCCHINI-PEAR SOUP

Zucchini-Pear Soup image

Provided by Food Network

Time 45m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3 tablespoons butter or extra-virgin olive oil, or a combination of both
1 medium carrot, peeled and diced
1 medium onion, peeled and diced
1 medium potato, preferably high-starch ("russet" or "baking"), peeled and diced
1/2 teaspoon fresh thyme leaves, or a pinch of dried thyme
Salt and freshly ground black pepper
4 medium zucchini, trimmed and diced
2 medium ripe (but still firm) pears, peeled, cored and diced
4 cups chicken or vegetable stock, or use water
Mint leaves for garnish, optional

Steps:

Put butter, oil or combination in a large skillet over medium heat; when butter melts or oil is hot, cook carrot, onion, potato and thyme with a healthy sprinkling of salt and pepper. Stir occasionally, adjusting heat so vegetables do not brown. When onion is softened, about 5 minutes, add zucchini and continue to cook until everything is tender, 10 to 15 minutes.
Add pear and cook until it has softened, about 5 minutes more. Add liquid and bring to a boil; taste and adjust seasoning. Cool mixture, then puree. Serve cold or reheat and serve hot, garnished with mint, if desired.

ZUCCHINI-PEAR SOUP

Zucchini-Pear Soup image

Provided by Mark Bittman

Categories easy, soups and stews, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons butter or extra virgin olive oil, or a combination
1 medium carrot, peeled and diced
1 medium onion, peeled and diced
1 medium potato, preferably high-starch (''russet'' or ''baking''), peeled and diced
1/2 teaspoon fresh thyme leaves, or a pinch of dried thyme
Salt and black pepper
4 medium zucchini, trimmed and diced
2 medium ripe (but still firm) pears, peeled, cored and diced
4 cups chicken or vegetable stock, or use water
Mint leaves for garnish

Steps:

Put butter, oil or combination in a large skillet over medium heat; when butter melts or oil is hot, cook carrot, onion, potato and thyme with a healthy sprinkling of salt and pepper. Stir occasionally, adjusting heat so vegetables do not brown. When onion is softened, about 5 minutes, add zucchini and continue to cook until everything is tender, 10 to 15 minutes.
Add pear and cook until it has softened, about 5 minutes more. Add liquid and bring to a boil; taste and adjust seasoning. Cool mixture, then purée. Serve cold or reheat and serve hot, garnished with mint, if desired.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 11 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 1475 milligrams, Sugar 16 grams

PEAR AND ZUCCHINI SOUP

Pear and Zucchini Soup image

Provided by Food Network

Categories appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 tablespoon butter
2 tablespoons olive oil
2 carrots, diced
2 stalks celery, diced
1 small onion, diced
6 medium zucchini, diced
2 small pears, peeled, seeded and diced (preferably Anjou or Forelle)
1 tablespoon fresh sage leaves, cut into ribbons
5 cups water
3 medium potatoes, peeled and diced
1 teaspoon salt, plus more to taste
1/4 cup heavy cream
Freshly ground black pepper
Bread or croutons, for serving

Steps:

In a medium stock pot over medium heat, add butter and olive oil. When the butter melts, add the onions, celery and carrots and cook until browned, about 10 minutes. Add the zucchini, pear and sage. Cook another 10 minutes, stirring occasionally. Add the water, potatoes, and 1 teaspoon salt.
Place a lid on the pot and reduce heat to low. Simmer until the vegetables are fork-tender, about 30 minutes.
Remove the soup from the heat. With an immersion blender, puree the soup until smooth. Stir in the heavy cream. More water can be added as desired if the soup is too thick. Bring to a simmer and season with salt and pepper. Serve with bread or croutons.

PEAR ZUCCHINI BREAD

Pear Zucchini Bread image

Pretty pear pieces peek out of every slice of this moist bread recommended by Pat Habiger or Spearville, Kansas.

Provided by Taste of Home

Time 1h10m

Yield 2 loaves.

Number Of Ingredients 14

Ingredients

2 cups chopped peeled pears
1 cup shredded zucchini
1 cup sugar
1 cup packed brown sugar
3 eggs, beaten
1 cup vegetable oil
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup rye or whole wheat flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans

Steps:

In a large bowl, combine the first seven ingredients. Combine flours, pie spice, baking soda, baking powder and salt; stir into pear mixture until blended. Fold in nuts. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely.

Nutrition Facts :

Tips:

Choose ripe and firm pears: Make sure the pears are ripe but not overripe, as overripe pears will not hold their shape in the soup.
Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth. You can make your own vegetable broth or use a store-bought broth.
Don't overcook the vegetables: The vegetables should be cooked until they are tender but still have a bit of a bite to them. Overcooking the vegetables will make them mushy.
Puree the soup until it is smooth: Use an immersion blender or a regular blender to puree the soup until it is smooth. If you like a chunky soup, you can leave some of the vegetables unpureed.
Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of yogurt to brighten up the soup.

Conclusion:

Pear and zucchini soup is a delicious and healthy soup that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. With its sweet and savory flavor, this soup is sure to be a hit with everyone who tries it.