Best 2 Zucchini Parmesan Soup Recipes
Seeking a delightful and wholesome meal? Look no further than zucchini parmesan soup, a culinary masterpiece that blends the vibrant flavors of zucchini, savory parmesan cheese, and a rich broth. This delectable soup is not only a taste sensation but also a nutritional powerhouse, boasting an array of vitamins and minerals. It's a symphony of flavors and textures, with tender zucchini melting into a creamy broth enhanced by the nutty, sharp notes of parmesan cheese. Whether you're a seasoned chef or a novice cook, this recipe is sure to impress with its simplicity and exquisite taste. So, gather your ingredients and embark on a culinary journey that promises a satisfying and memorable dining experience.
Other than the classic zucchini parmesan soup recipe, this article also offers variations to cater to diverse preferences and dietary restrictions. For those seeking a vegan alternative, discover a creamy and flavorful vegan zucchini parmesan soup that swaps out the dairy for plant-based ingredients without compromising on taste. If you prefer a low-carb option, indulge in a zucchini parmesan soup rendition that utilizes cauliflower rice for a healthier twist. And for those with limited time, a quick and easy zucchini parmesan soup recipe awaits, featuring shortcuts that deliver the same delicious flavors in less time.
ZUCCHINI POTATO AND PARMESAN SOUP
Make and share this Zucchini Potato and Parmesan Soup recipe from Food.com.
Provided by Lori Bailey
Categories Vegetable
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat, add the onion, celery and garlic, and cover.
- Cook stirring often, until the onions are translucent, about 5 minutes.
- Stir in zucchini and potato.
- Add enough broth to barely cover the vegetables.
- Add the thyme and bring to a boil over high heat.
- Reduce heat to low.
- Simmer, partially covered, until the potatoes are tender about 15 minutes.
- Stir in evaporated milk and cheese, heat until very hot, but do not boil, or the soup will curdle.
- Season to taste with salt and pepper.
ZUCCHINI-PARMESAN SOUP
Steps:
- 1. Sweat zucchini, onion, and garlic in butter in a large saucepan over medium heat. Cook for 10 minutes, stirring occasionally. Stir in broth and nutmeg, and bring to a boil. Reduce heat and simmer until zucchini is very soft, 5 minutes. Puree 1/2 the soup in a blender or food processor, then return it to the pan with carrot, cream, and parmesan. Simmer until carrot is tender and cheese melts. 5-8 minutes, stirring often. Finish with parsley, salt and pepper. Yield: 4 1/2 cups Source: Cuisine at Home
Tips:
- Use a variety of zucchini, such as green, yellow, and pattypan, for a more colorful soup.
- If you don't have Parmesan cheese on hand, you can substitute another hard cheese, such as Romano or Asiago.
- For a thicker soup, add more cornstarch or flour to the roux.
- Garnish the soup with fresh herbs, such as basil or parsley, for a pop of color and flavor.
- Serve the soup with a side of crusty bread or crackers for dipping.
Conclusion:
Zucchini Parmesan soup is a delicious, healthy, and versatile soup that can be enjoyed year-round. With its creamy texture, cheesy flavor, and colorful vegetables, it's a soup that the whole family will love. So next time you're looking for a quick and easy meal, give this zucchini Parmesan soup a try. You won't be disappointed!
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