Best 5 Zucchini Soup I Recipes
Indulge in the culinary delight of zucchini soup, a delectable dish that embodies the essence of summer's bounty. Savor the delicate flavors of zucchini, a versatile vegetable that takes center stage in this creamy and nourishing soup. This versatile soup can be prepared in various ways, each offering a unique taste experience. From classic recipes to vegan and gluten-free options, zucchini soup caters to diverse dietary preferences. Discover the simplicity of the traditional zucchini soup recipe, where fresh zucchini, onions, and garlic simmer in a flavorful broth. Embrace the richness of a creamy zucchini soup, where zucchini and potatoes blend seamlessly in a velvety embrace. Explore the vibrant flavors of a roasted zucchini soup, where roasted zucchini infuses the soup with a smoky and caramelized depth. Dive into the heartiness of a vegan zucchini soup, where zucchini, lentils, and vegetables create a satisfying and nutritious meal. Delight in the wholesome goodness of a gluten-free zucchini soup, where zucchini, almond flour, and coconut milk combine to create a creamy and allergy-friendly soup. With its versatility and endless variations, zucchini soup is a culinary journey that promises to tantalize your taste buds and nourish your soul.
Let's cook with our recipes!
ZUCCHINI SOUP
Zucchini are everywhere in the summertime, which is why we always need simple ways to use them all up before the season is over. You can serve this Italian-inspired soup warm or at room temperature.
Provided by Jackie Rothong
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the 1/4 cup olive oil in a large Dutch oven over medium heat. Add the chopped zucchini and onions. Season with salt and pepper and toss to coat. Increase the heat to high and add the water. Bring to a boil and cook for 8 minutes.
- Meanwhile, in a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Working in batches, lay the sliced zucchini in a single layer in the skillet. Cook until golden, about 1 minute per side. Transfer to a plate lined with paper towels. Sprinkle with salt. Continue until all the sliced zucchini is cooked.
- Working in batches, transfer the soup to a blender and blend until smooth. Add salt and pepper to taste, pour into bowls, drizzle with Lemon Oil and top with the fried zucchini.
- Combine the oil and lemon in a blender and blend until smooth. Strain through a fine-mesh sieve set over a liquid measuring cup. Set the lemon oil aside until ready to use. The oil can be stored in an airtight container and refrigerated for up to 3 days.
ZUCCHINI SOUP
I've received numerous 4-H cooking awards over the past few years and often cook for the family...much to my mom's delight.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Cut sausage into 1/4-in. slices; brown in a Dutch oven. Add celery and onion; saute until tender. Drain. Stir in the next nine ingredients. Bring to a boil; reduce heat and simmer for 35 minutes. Add green pepper and simmer for 10 minutes.
Nutrition Facts : Calories 198 calories, Fat 12g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 1340mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.
ZUCCHINI SOUP
This creamy zucchini soup is the BEST way to use up garden zucchini with no need for a roux to make it nice and thick! Simply blend seasoned zucchini with potatoes to create a thick and flavorful broth. Add a touch of cream and your choice of cheese if desired for even more indulgence!
Provided by Stephanie
Categories Soup
Time 50m
Number Of Ingredients 15
Steps:
- Note: There is no need to peel the zucchini for this soup unless yours is jumbo sized, in which case it's possible that the skins are tough and slightly bitter.
- Shred the cheese from a block for best results. Set aside to allow to come down to room temperature. This will allow it to melt and combine into the soup smoothly.
- Melt butter in a soup pot over medium heat. Add onions, cook until softened, about 5 minutes. Add garlic and cook 1 more minute.
- Add diced zucchini and seasonings: (1/4 tsp each of: dried rosemary, thyme, celery salt, kosher salt, pepper, and an optional pinch of cayenne.) Sauté for 5 minutes.
- Peel and rinse the potatoes. Cut them into small pieces of equal size so that they cook evenly and quickly.
- Add diced potatoes, chicken broth, and soy sauce. Bring to a boil, then reduce heat to medium. Skim up any brown foam from the top if needed.
- Let simmer, partially covered, until the vegetables are very fork tender. About 20 minutes.
- Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.
Nutrition Facts : Calories 226 kcal, Carbohydrate 20 g, Protein 9 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 37 mg, Sodium 963 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
ITALIAN ZUCCHINI SOUP
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
Time 1h25m
Yield 2 quarts.
Number Of Ingredients 12
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.
AWARD WINNING ZUCCHINI SOUP
This is a family tradition when the zucchinis are ready. This soup has won first prize in our local county fair. It's not to strongly zucchini flavored, and has a fabulous italian flavor. I have NEVER found anyone who dislikes this soup, try it you'll see!!
Provided by spreadnjoy
Categories Pork
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Fry sausage in a soup pan, drain
- Add all other ingerdients except water.
- Add water in a cup at a time, I add 2 cups, then if after cooking the soup looks a bit thick, I add more.
- Reduce heat and allow the soup to simmer 2-3 hours, or until the zucchini is tender and transparent.
- Serve with a yummy crusty Italian bread, or garlic bread!
Nutrition Facts : Calories 341.9, Fat 15.6, SaturatedFat 6, Cholesterol 51.1, Sodium 1732.5, Carbohydrate 19.5, Fiber 4.7, Sugar 9.6, Protein 33.5
Tips:
- Choose the right zucchini: Smaller, younger zucchini have the best flavor and texture for soup. Avoid large, mature zucchini, as they can be tough and bitter.
- Don't peel the zucchini: The skin of the zucchini is packed with nutrients, so there's no need to peel it. Just wash it thoroughly before using.
- Use a variety of vegetables: In addition to zucchini, you can add other vegetables to your soup, such as carrots, celery, onions, and potatoes. This will add flavor and texture to the soup.
- Use a good quality broth: The broth is the base of your soup, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or even a combination of the two.
- Season the soup to taste: Once the soup is cooked, season it to taste with salt, pepper, and other herbs and spices. You can also add a squeeze of lemon juice or a dollop of yogurt to brighten up the flavor.
Conclusion:
Zucchini soup is a delicious, healthy, and easy-to-make soup that is perfect for a light lunch or dinner. With its creamy texture and fresh, summery flavor, zucchini soup is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give zucchini soup a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
