Best 2 Rosemary Zucchini Soup Recipes

Embark on a culinary adventure with our savory rosemary zucchini soup, a delightful symphony of flavors that will tantalize your taste buds. This creamy and comforting soup showcases the harmonious blend of fresh zucchini, aromatic rosemary, and a touch of zesty lemon. Savor the vibrant green hue of this garden-inspired dish, adorned with a sprinkle of grated Parmesan cheese, adding a nutty and umami touch. This versatile recipe offers a delectable vegetarian option, easily adaptable for vegan preferences. But that's not all; explore variations that elevate the soup's flavors, from the smoky richness of roasted zucchini to the spicy kick of chili flakes. Dive into the culinary world of rosemary zucchini soup, where each spoonful promises a burst of freshness and satisfaction.

Here are our top 2 tried and tested recipes!

ROSEMARY ZUCCHINI SOUP

Rosemary Zucchini Soup image

This recipe comes for the Canadian Living magazine. This soup will have you hoping for a bumper zucchini crop in the vegetable garden (can't wait LOL). Its creamy texture comes from the rice, not the cream. To make it smoother, strain the soup through a fine sieve after puréeing.

Provided by Boomette

Categories Long Grain Rice

Time 44m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons extra virgin olive oil
2 stalks celery, chopped
1 onion, chopped
3 garlic cloves, chopped
2 teaspoons fennel seeds
1/2 teaspoon salt
1/2 teaspoon pepper
3 zucchini, chopped
1 1/2 teaspoons fresh rosemary, minced
2 1/2 cups sodium-free chicken stock
3 tablespoons long-grain rice
1 1/2 teaspoons rice vinegar or 1 1/2 teaspoons lemon juice

Steps:

In a large saucepan, heat oil over medium heat. Fry celery, onion, garlic, fennel seeds, salt and pepper, stirring, occasionnally, for 5 minutes or until softened.
Stir in zucchini and rosemary; cook for 6 minutes.
Add stock, 2 cups water and rice. Bring to boil. Reduce heat, cover and simmer, stirring often, for about 20 minutes or until rice is tender. Stir in rice vinegar; let cool slightly.
In batches in blender or food processor, purée soup until smooth. (Make-ahead : Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.) Reheat in clean saucepan.

ZUCCHINI AND ROSEMARY SOUP

Zucchini and Rosemary Soup image

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

Provided by Miraklegirl

Categories Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, sliced
2 teaspoons minced fresh rosemary
6 cups chicken broth or 6 cups vegetable broth
1 russet potato, peeled,sliced
3 medium zucchini, thinly sliced
1 zucchini, cut into 1/2 inch cubes
crouton
chopped green onion

Steps:

Melt butter with oil in heavy large saucepan over medium-high heat.
Add onion; sauté until translucent, about 5 minutes.
Mix in garlic and rosemary.
Add stock and potato; bring to boil.
Reduce heat and simmer 10 minutes.
Add sliced zucchini; simmer until tender about 15 minutes.
Working in batches, puree in blender.
Season with salt and pepper.
Cook cubed zucchini in saucepan of boiling salted water for 30 seconds; drain.
Rewarm soup over medium heat.
Ladle into bowls and top with zucchini and croutons.
Sprinkle with green onions.

Nutrition Facts : Calories 114.7, Fat 5.8, SaturatedFat 2.4, Cholesterol 7.6, Sodium 605, Carbohydrate 10.8, Fiber 2, Sugar 3.2, Protein 5.6

Tips:

Choose tender zucchini: Use small to medium-sized zucchini that are firm and have smooth, unblemished skin. Avoid zucchini that are large, as they tend to be more fibrous and less flavorful.
Roast the zucchini before adding it to the soup: Roasting the zucchini brings out its natural sweetness and concentrates its flavor. It also helps to reduce its water content, resulting in a thicker, more flavorful 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 one. Look for a broth that is made with fresh vegetables and herbs, and avoid broths that are high in sodium or preservatives.
Don't overcook the soup: The zucchini will continue to cook even after you remove it from the heat, so be careful not to overcook it. Overcooked zucchini will become mushy and lose its flavor.
Season the soup to taste: Once the soup is cooked, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs, depending on your personal preference.

Conclusion:

This creamy and flavorful soup is perfect for a light lunch or dinner. It's packed with healthy vegetables and has a delicious roasted zucchini flavor. Follow these tips to make the best rosemary zucchini soup:

Choose tender zucchini.
Roast the zucchini before adding it to the soup.
Use a good quality vegetable broth.
Don't overcook the soup.
Season the soup to taste.

You can also garnish the soup with fresh herbs, such as rosemary, thyme, or basil, to add extra flavor.

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