Best 2 Zucchini And Almond Soup Recipes

**A Culinary Symphony: Zucchini and Almond Soup - A Journey of Flavors and Textures**

Indulge in a culinary masterpiece that harmonizes the delicate sweetness of zucchini with the nutty richness of almonds. The zucchini and almond soup, a symphony of flavors and textures, is a delightful dish that will tantalize your taste buds and warm your soul. Embark on a culinary journey as we unveil the secrets behind this delectable soup, exploring variations that cater to diverse preferences and dietary needs. Discover the classic creamy rendition, a velvety delight that encapsulates the essence of comfort food. For those seeking a vegan alternative, a plant-based version crafted with almond milk offers a symphony of flavors without compromising on creaminess. Elevate your culinary repertoire with a roasted red pepper and zucchini soup, where vibrant roasted peppers add a smoky sweetness to the mix. And for a touch of sophistication, the zucchini and almond gazpacho, a chilled soup bursting with freshness, is a perfect appetizer or light meal on a warm summer day.

Here are our top 2 tried and tested recipes!

FAST AND EASY ZUCCHINI SOUP

Fast and Easy Zucchini Soup image

This is a fast and easy soup that I keep on hand at all times. Great for when an unexpected guest comes over. Inexpensive and freezes well, too. Warms your belly on those chilly days of winter.

Provided by Jilly Bean

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

Time 30m

Yield 4

Number Of Ingredients 4

Ingredients

5 zucchini, sliced
5 cups water
7 cubes chicken bouillon
1 (8 ounce) package cream cheese, softened and cut into 4 sections

Steps:

Stir zucchini, water, and chicken bouillon cubes together in a stock pot; bring to a boil. Reduce heat to medium, place a cover on the pot, and simmer the mixture, stirring occasionally, until the zucchini is tender, about 20 minutes.
Drop cream cheese into the soup; cook and stir until the cheese melts, about 5 minutes.
Blend the soup with an immersion blender until smooth.

Nutrition Facts : Calories 235.7 calories, Carbohydrate 8.4 g, Cholesterol 62.7 mg, Fat 20.2 g, Fiber 1.6 g, Protein 7.2 g, SaturatedFat 12.5 g, Sodium 2205.4 mg, Sugar 2.7 g

ZUCCHINI AND BASIL SOUP

Zucchini and Basil Soup image

Blend a little potato into this soup for a rich and creamy texture.

Provided by Food Network Kitchen

Categories appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil, plus more, for drizzling
1 cup chopped onion
1 cup chopped peeled potato
3 to 4 sprigs fresh thyme
1 medium clove garlic, minced
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium vegetable broth
2 cups chopped zucchini
1 cup packed fresh basil leaves, plus some leaves, for serving
Chopped toasted almonds, for serving

Steps:

Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potatoes, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes.
Add the zucchini, bring back to a simmer and cook until tender, about 10 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir the basil into the soup and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
Serve hot and garnish with a sprinkle of almonds, basil leaves and a drizzle of oil.

Tips:

For a creamy soup, blend until smooth. For a chunkier soup, blend until desired consistency.
Adjust the amount of vegetable broth to achieve the desired soup consistency.
Garnish with fresh herbs, such as basil, parsley, or chives, for added flavor and color.
Serve with a side of crusty bread or crackers for dipping.
For a vegan soup, use almond milk or another plant-based milk instead of heavy cream.
Add a dollop of pesto or a drizzle of olive oil for extra flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Zucchini and almond soup is a delicious and versatile dish that can be enjoyed hot or cold, as a starter or main course. With its creamy texture, nutty flavor, and vibrant color, this soup is sure to be a hit at your next gathering. Whether you're looking for a light and healthy meal or a comforting and satisfying dish, zucchini and almond soup is the perfect choice. So grab your ingredients and get cooking!