Best 20 Zucchini Soup Recipes

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In the realm of culinary delights, zucchini soup emerges as a symphony of flavors, textures, and health benefits. This versatile soup can be crafted into a creamy indulgence, a chunky rustic delight, or a refreshing chilled sensation. Whether you seek a quick and easy weeknight meal or an elegant centerpiece for a special occasion, this collection of zucchini soup recipes has something to tantalize every palate. From classic preparations to innovative twists, these recipes showcase the endless possibilities of this humble vegetable, transforming it into a culinary masterpiece.

Here are our top 20 tried and tested recipes!

EASY ZUCCHINI SOUP



Easy Zucchini Soup image

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

½ cup butter
2 pounds zucchini, cut into chunks
1 (15 ounce) can chicken broth
1 teaspoon salt
1 teaspoon curry powder

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

ITALIAN SAUSAGE AND ZUCCHINI SOUP



Italian Sausage and Zucchini Soup image

Everyone in my family likes this soup recipe. Sometimes I add mini farfalle because my grandchildren say the noodles look like tiny butterflies. This recipe also works in a slow cooker. -Nancy Murphy, Mount Dora, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 9

1/2 pound bulk Italian sausage
1 medium onion, chopped
1 medium green pepper, chopped
3 cups beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 medium zucchini, cut into 1/2-inch pieces
1/2 cup uncooked orzo pasta

Steps:

  • In a large saucepan, cook sausage, onion and pepper over medium heat until sausage is no longer pink and vegetables are tender, 4-6 minutes, breaking sausage into crumbles; drain., Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, until zucchini and orzo are tender, 10-12 minutes.

Nutrition Facts : Calories 191 calories, Fat 9g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 789mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

ITALIAN ZUCCHINI SOUP



Italian Zucchini Soup image

This Italian zucchini soup recipe was given to me by my neighbor. Nice and simple, it's a good way to use a lot of your zucchini and other garden vegetables. It freezes well and is great to have on hand on a cold winter day. -Clara Mae Chambers, Superior, Nebraska

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h25m

Yield 2 quarts.

Number Of Ingredients 12

1 pound bulk Italian sausage
1 cup chopped onion
2 cups chopped celery
1 medium green pepper, chopped
2 to 4 tablespoons sugar
2 teaspoons salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
4 cups diced tomatoes, undrained
4 cups diced zucchini
Grated Parmesan cheese, optional

Steps:

  • In a Dutch oven, brown sausage with onion; drain excess fat. Add the next eight ingredients; cover and simmer 1 hour. Stir in zucchini and simmer 10 minutes. Sprinkle with cheese if desired.

Nutrition Facts : Calories 156 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 1046mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 8g protein.

CREAMY ZUCCHINI SOUP



Creamy Zucchini Soup image

In our area, we use lots of zucchini. One day I decided to try a new recipe for it, and my family really liked the results.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups 2% milk
1 cup water
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
1 large zucchini, shredded
1 cup shredded cheddar cheese

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in the milk, water, bouillon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add zucchini. Simmer, uncovered, for 10 minutes or until zucchini is tender. Stir in cheese until melted.

Nutrition Facts : Calories 295 calories, Fat 22g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 840mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 12g protein.

CREAM OF ZUCCHINI SOUP



Cream of Zucchini Soup image

Make and share this Cream of Zucchini Soup recipe from Food.com.

Provided by breezermom

Categories     Onions

Time 40m

Yield 7 1/2 Cups

Number Of Ingredients 9

2 medium onions, chopped
2 tablespoons butter, melted
6 medium zucchini, sliced (1 1/2 lbs)
3 cups chicken broth
1/2 cup half and half cream
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 pinch ground red pepper
shredded cheddar cheese (to garnish)

Steps:

  • Saute onion in butter in a large saucepan until tender. Add the zucchini and broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until the zucchini is tender.
  • Use an immersion blender to puree the zucchini/onion mix, or place in a blender.
  • Return the pureed mixture to the saucepan. Stir in half and half and seasonings. Cook zucchini mixture over medium heat, stirring constantly, until the mixture is thoroughly heated. Ladle soup into individual soup bowls. Sprinkle evenly with shredded Cheddar cheese.

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

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-BASIL SOUP



Zucchini-Basil Soup image

Provided by Shelley Wiseman

Categories     Soup/Stew     Blender     Food Processor     Herb     Appetizer     Vegetarian     Lunch     Basil     Squash     Zucchini     Summer     Healthy     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

2 pounds zucchini, trimmed and cut crosswise into thirds
3/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
4 cups water, divided
1/3 cup packed basil leaves
Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne attachment

Steps:

  • Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
  • Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).
  • Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
  • Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.

SLOW COOKER ZUCCHINI SOUP



Slow Cooker Zucchini Soup image

This is great as thick soup served with French bread or served over rice or noodles. Better the next day!

Provided by JENNIFER0320

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

Time 4h45m

Yield 6

Number Of Ingredients 13

1 ½ pounds sweet Italian sausage
2 cups 1/2-inch pieces celery
2 pounds zucchini, cut into 1/2-inch slices
2 (28 ounce) cans diced tomatoes
2 green bell peppers, cut into 1/2-inch slices
1 cup chopped onion
2 teaspoons salt
1 teaspoon white sugar
1 teaspoon dried oregano
1 teaspoon Italian seasoning
1 teaspoon dried basil
¼ teaspoon garlic powder
6 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix celery into cooked sausage; cook and stir until celery is softened, about 10 minutes.
  • Combine sausage mixture, zucchini, tomatoes, bell peppers, onion, salt, sugar, oregano, Italian seasoning, basil, and garlic powder in a slow cooker.
  • Cook on Low for 4 to 6 hours. Garnish each serving with 1 tablespoon Parmesan cheese.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 25.8 g, Cholesterol 49 mg, Fat 23.6 g, Fiber 6.3 g, Protein 21.8 g, SaturatedFat 8.5 g, Sodium 2218.3 mg, Sugar 13 g

CREAM OF ZUCCHINI SOUP



Cream of Zucchini Soup image

"Zucchini is such a plentiful producer during the summer that I made several batches of this soup and freeze it for the two of us," writes Bernice Morris of Marshfield, Missouri. "It's wonderful when cooler weather sets in."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 7

1 pound zucchini, cut into 1/2-inch slices
2 cups water
1 medium onion, chopped
1 teaspoon chicken bouillon granules
1/2 teaspoon seasoned salt
2 cans (one 12 ounces, one 5 ounces) evaporated milk
1 tablespoon butter

Steps:

  • In a large saucepan, combine the zucchini, water, onion, bouillon and seasoned salt. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Cool slightly., In a blender, cover and process soup in batches until pureed. Return all to the pan. Add milk and butter; cook and stir until better is melted. Serve immediately or transfer to a freezer container. May be frozen for up to 3 months.

Nutrition Facts :

CURRIED ZUCCHINI SOUP



Curried Zucchini Soup image

Provided by Food Network

Categories     appetizer

Time 7h

Yield 4 to 6 servings

Number Of Ingredients 11

1 tablespoon vegetable oil
1 cup chopped yellow onions
1 teaspoon minced garlic
2 teaspoons curry powder
1/2 teaspoon salt
Pinch cayenne
2 pounds zucchini, trimmed and chopped
3 1/2 cups vegetable stock
1/2 cup heavy cream
Chopped cilantro, garnish
Fried pappadums, or toasted pita triangles, accompaniment

Steps:

  • In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the curry powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds. Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.
  • Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the cream. Simmer for 3 minutes. Adjust the seasoning, to taste.
  • Pour into a clean container and let cool slightly. Refrigerate until well chilled, 4 to 6 hours.
  • To serve, ladle into large cups, garnish with cilantro, and serve with hot pappadums or pita toast. This soup may be served hot or cold.

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

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.

CREAMY, CHEESY ZUCCHINI SOUP



Creamy, Cheesy Zucchini Soup image

This zucchini soup is warm and creamy, perfect for fall or winter. Stock up and freeze when zucchini is in season. Perfect for low-carb diets!

Provided by Chair

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

Time 45m

Yield 10

Number Of Ingredients 8

5 pounds zucchini, trimmed and cut into 1-inch chunks
2 red bell peppers, finely chopped
1 ½ large red onions, finely chopped
1 bunch cilantro
3 cups heavy whipping cream
1 pound shredded Swiss cheese
1 teaspoon salt
¾ teaspoon cracked black pepper

Steps:

  • Put zucchini in large Dutch oven with a few inches of water. Simmer zucchini over medium-low heat until tender when poked with a fork, about 20 minutes. Use a slotted spoon to transfer zucchini to a blender, leaving about 1 inch of water in the bottom of the pot.
  • Blend zucchini until no large chunks remain; return to the pot. Combine bell pepper, red onions, and cilantro in the blender; blend until no large pieces remain. Stir bell pepper mixture into the blended zucchini; add cream, Swiss cheese, salt, and pepper. Cook over medium-low heat until warmed through and the cheese is melted, 5 to 7 minutes.

Nutrition Facts : Calories 471 calories, Carbohydrate 15.9 g, Cholesterol 139 mg, Fat 39.4 g, Fiber 3.6 g, Protein 16.9 g, SaturatedFat 24.5 g, Sodium 372.9 mg, Sugar 6.6 g

CHILLED ZUCCHINI SOUP



Chilled Zucchini Soup image

Perfect for the summer and quick to make. If you enjoy gazpacho or any other cold soups, you'll love this. Zucchini combines with tomato, mint, basil, and a touch of lemon juice for a fresh tasting soup.

Provided by topfgucker

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

Time 2h35m

Yield 4

Number Of Ingredients 11

3 tablespoons olive oil, divided
1 onion, finely chopped
4 fresh tomato, seeded and chopped
4 cups water
6 sprigs fresh mint, divided
3 zucchini, sliced
1 tablespoon cornstarch
1 tablespoon cold water
salt and pepper to taste
1 teaspoon lemon juice, or to taste
2 sprigs fresh basil

Steps:

  • Heat 2 tablespoons olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes and cook for 2 minutes, stirring constantly.
  • Pour water into the saucepan and bring to a boil. Add 4 sprigs of mint and zucchini. Reduce heat to low and simmer soup, covered, for 15 minutes. Remove mint.
  • Stir together cornstarch and cold water and add to the soup. Increase heat to medium and whisk cornstarch mixture so soup thickens. Season with salt and pepper. Remove from heat and set aside to cool.
  • Chill soup in the refrigerator until cold, about 2 hours. Before serving, add lemon juice and garnish with remaining mint, basil, and remaining olive oil.

Nutrition Facts : Calories 163 calories, Carbohydrate 16.3 g, Fat 10.7 g, Fiber 3.8 g, Protein 3.2 g, SaturatedFat 1.5 g, Sodium 65.1 mg, Sugar 7.9 g

ZUCCHINI SOUP I



Zucchini Soup I image

A delicious soup served anytime.

Provided by William Anatooskin

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

Time 1h

Yield 8

Number Of Ingredients 13

2 tablespoons margarine
2 onions, chopped
2 potatoes, peeled and diced
8 zucchinis, chopped
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
½ teaspoon dried basil
¼ teaspoon ground white pepper
4 cups chicken broth
1 cup whole milk
¼ cup dry potato flakes
1 tablespoon soy sauce
4 tablespoons chopped fresh dill weed

Steps:

  • In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
  • In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
  • When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.

Nutrition Facts : Calories 133.2 calories, Carbohydrate 21.5 g, Cholesterol 3.1 mg, Fat 4.1 g, Fiber 4 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 182.6 mg, Sugar 6.5 g

MEXICAN ZUCCHINI CHEESE SOUP



Mexican Zucchini Cheese Soup image

We can't wait to make this delicious, slightly spicy soup every summer when zucchini and squash are plentiful in our garden. We like to serve this soup with warm tortillas.

Provided by Always Cooking

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

Time 45m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
½ teaspoon dried oregano
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can Mexican-style stewed tomatoes
2 medium zucchini, halved lengthwise and cut in 1/4 inch slices
2 medium yellow squash, halved lengthwise and cut in 1/4 inch slices
1 (8.75 ounce) can whole kernel corn, drained
1 (4.5 ounce) can diced green chile peppers
12 ounces processed cheese food, cubed
½ teaspoon freshly ground black pepper
¼ cup chopped fresh cilantro

Steps:

  • Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.
  • Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender.
  • Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 26.2 g, Cholesterol 47.8 mg, Fat 17.5 g, Fiber 4.4 g, Protein 14.7 g, SaturatedFat 8.8 g, Sodium 1829 mg, Sugar 11.5 g

FRESH TOMATO ZUCCHINI SOUP



Fresh Tomato Zucchini Soup image

At a point of abundance with tomatoes and zucchini from my garden I came up with this soup. A friend said it was like a soup you would get at one of those chic 5 star restaurants! Serve with crusty French bread and salad. This soup tastes wonderful after a little cooking or simmering a long time. Sometimes I add cooked rice to give a bit more substance.

Provided by Susan Elane Berry

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

Time 1h10m

Yield 8

Number Of Ingredients 11

2 ½ tablespoons olive oil
1 medium zucchini, cubed
1 clove garlic, minced
8 large tomatoes, cored
1 small sweet onion, chopped
1 tablespoon chopped fresh red chile pepper
1 (14 ounce) can vegetable broth
1 tablespoon dried tarragon
2 teaspoons dried dill weed
1 teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.
  • In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
  • In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.

Nutrition Facts : Calories 87.9 calories, Carbohydrate 10.5 g, Fat 4.8 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 404.4 mg, Sugar 6.3 g

QUICK CREAMY ZUCCHINI SOUP



Quick Creamy Zucchini Soup image

This is one of my favorite soups! It's my grandma's recipe that she just handed down to me this year in celebration of my garden producing enough zucchini for a small army! It's creamy and filling but mild. This soup can be frozen.

Provided by Kelsey Leman

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

Time 35m

Yield 4

Number Of Ingredients 10

4 cups shredded zucchini
¾ cup water
¾ teaspoon salt
½ teaspoon basil
2 cups warm milk
3 tablespoons all-purpose flour
½ teaspoon salt
3 tablespoons butter
2 tablespoons minced onion
ground black pepper to taste

Steps:

  • Stir zucchini, water, salt, and basil together in a pot; bring to a boil, reduce heat to medium-low, and simmer until zucchini is tender, about 15 minutes.
  • Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Puree in batches.
  • Whisk warm milk, flour, and salt together in a bowl until smooth.
  • Melt butter in a skillet over medium heat. Cook and stir onion in melted butter until translucent, 5 to 7 minutes. Pour pureed zucchini and milk mixture into the skillet; bring to a boil while stirring continually. Season with pepper.

Nutrition Facts : Calories 181.5 calories, Carbohydrate 15 g, Cholesterol 32.7 mg, Fat 11.3 g, Fiber 1.7 g, Protein 6.3 g, SaturatedFat 7.1 g, Sodium 852.3 mg, Sugar 8.1 g

ZUCCHINI AND CHEDDAR CHEESE SOUP



Zucchini And Cheddar Cheese Soup image

Provided by Marialisa Calta

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 40m

Yield Six servings

Number Of Ingredients 10

2 1/2 cups chicken broth
1/4 cup chopped onion
1/3 cup chopped celery
5 cups unpeeled, sliced zucchini (about 1 1/2 pounds)
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
2 tablespoons flour
1/2 cup light cream or milk
1 cup lightly packed, grated, medium-sharp cheddar cheese

Steps:

  • Place 2 cups of the broth, the onion, celery, zucchini, salt and pepper in a 3- or 4-quart saucepan. Cover and bring to a boil. Lower heat and simmer, covered, for 25 minutes.
  • Puree in small batches in a blender or food processor and set aside in the saucepan.
  • In a 2-quart saucepan, melt the butter. Add the flour. Cook, stirring, for 1 minute over medium heat. Remove from heat. Add the cream and the remaining 1/2 cup of broth. Return to heat and cook, stirring, until the mixture thickens and comes to a boil, about 4 to 5 minutes. Remove from heat. Add the cheese and stir to melt. Add to the pureed vegetables. Correct seasonings. Heat gently before serving.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 18 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 10 grams, Sodium 479 milligrams, Sugar 5 grams, TransFat 0 grams

CHILLED ZUCCHINI SOUP



Chilled Zucchini Soup image

Categories     Soup/Stew     Vegetable     Appetizer     Quick & Easy     Zucchini     Summer     Chill     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 12

1/4 lb shallots, thinly sliced crosswise (1 cup)
2 tablespoons extra-virgin olive oil
1 1/2 lb zucchini (3 to 4 medium), peeled and halved lengthwise, then cut crosswise into 1/8-inch-thick slices
2 (2- by 1 1/2-inch) strips fresh lemon zest
1 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 3/4 cups water
1 cup loosely packed fresh flat-leaf parsley leaves
1 tablespoon finely chopped fresh dill
1/2 cup well-shaken buttermilk or plain yogurt
Garnish: thinly sliced or torn zucchini blossoms

Steps:

  • Cook shallots in oil in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes.
  • Add zucchini, zest, salt, and pepper and cook, stirring occasionally, until zucchini is softened, about 5 minutes. Add broth and water and simmer until zucchini is tender, about 3 minutes.
  • Purée zucchini mixture, including zest, along with parsley and dill in a blender (in 2 batches if necessary) until smooth (use caution when blending hot liquids). Transfer to a metal bowl, then set bowl into a larger bowl of ice and cold water (to quick-chill). Cool, stirring occasionally, about 20 minutes.
  • Stir in buttermilk and season with salt.

ZUCCHINI TOMATO SOUP



Zucchini Tomato Soup image

There's garden-fresh flavor in every spoonful of this easy-to-make soup. I like it for a low-calorie lunch, along with a roll and fruit for dessert. It serves just two, so you don't end up with leftovers. -Nancy Johnson, Laverne, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

2 small zucchini, coarsely chopped
1/4 cup chopped red onion
1-1/2 teaspoons olive oil
1/8 teaspoon salt
1 cup spicy hot V8 juice
1 small tomato, cut into thin wedges
Dash each pepper and dried basil
2 tablespoons shredded cheddar cheese, optional
1 to 2 tablespoons crumbled cooked bacon, optional

Steps:

  • In a large skillet, saute zucchini and onion in oil until crisp-tender. Sprinkle with salt. Add the V8 juice, tomato, pepper and basil; cook until heated through. Sprinkle with cheese and bacon if desired.

Nutrition Facts : Calories 89 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 545mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

  • To enhance the flavor of your soup, use a combination of fresh herbs such as basil, thyme, or rosemary. Incorporate them during the cooking process to infuse their aroma and taste into the soup.
  • For a thicker soup, blend a portion of the cooked zucchini and broth mixture until smooth. Return the blended mixture to the pot and stir to achieve your desired consistency.
  • Add a touch of cream or crème fraîche before serving to create a velvety and luscious texture. This addition can elevate the soup's richness and creaminess.
  • Experiment with different garnishes to add visual appeal and extra flavor to your soup. Consider options like toasted pumpkin seeds, crumbled feta cheese, or a drizzle of olive oil.
  • Enhance the soup's taste profile by incorporating a squeeze of lemon juice or a splash of white wine vinegar. This touch of acidity can balance the flavors and add a refreshing dimension to the soup.

Conclusion:

Zucchini soup is a versatile and delectable dish that showcases the goodness of fresh zucchini. With its creamy texture, vibrant color, and delicate flavor, this soup is a delightful choice for any occasion. Whether served hot or cold, it's a satisfying meal that can be easily customized to suit your preferences. From experimenting with different herbs and seasonings to adding a variety of toppings, the possibilities are endless. So, embrace the versatility of zucchini and create a flavorful soup that will impress your taste buds and nourish your body.

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